Friday, April 18, 2014 7:56 PM

Good Cooking!
A Gastronomic Gourmet Cooking & Recipe Resource Since December 1995
About us • Contact us • Site Map
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home Filipino  Beef Siomai Mami
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Beef Siomai Mami
  Category: Filipino
  Author: Cheche
  Date: 3/15/2005
  Hits: 199
500 g. of cooked egg noodles
8-10 c. of meat broth
1 carrot, peeled and julienned
6-8 leaves of pechay baguio, cut into 1 strips
salt and pepper to taste
1/4 c. of finely chopped sibuyas na mura (onion leaves)

To make the siomai:

250 g. of ground lean beef
3 black chinese mushrooms, stems removed and caps finely chopped
1/2 carrot, peeled and grated
1 onion, finely chopped
1/2 tbsp. finely minced garlic
1/8 c. of finely chopped leeks or sibuyas na mura (green onions)
1/4 tsp. of pepper
1/2 tsp. of salt
1/2 tbsp. of light soy sauce
1/2 tsp. of sesame seed oil
1 egg, lightly beaten
15 to 20 pcs. of wonton wrapper (depending on the size)
1/2 tsp. of cooking oil
1. Mix together the ingredients for the siomai, except the egg, wonton wrapper and cooking oil. Reserve a teaspoon of the beaten egg and pour in the rest into the meat mixture. Mix well.

2. Add 1 tbsp. of water to the remaining beaten egg and stir to form egg wash.

3. Separate the wonton wrappers. Fill each wrapper with 1 tbsp. of the meat mixture. Wet the edges with egg wash and push the edges upward, pressing them together.

4. Brush a heatproof plate with the 1/2 tsp. of cooking oil. Arrange the siomai on the plate and steam over simmering water for 25-30 minutes.

5. While steaming the siomai, prepare the noodles and the vegetables. If using dried noodles, cook according to package directions, drain and keep warm. If using fresh, blanch in briskly boiling water for about 3 minutes to remove the excess salt and oil. Drain and keep warm.

6. Heat the meat broth. When nearing boiling point, add the carrot stips. Bring to a boil. Add the pechay baguio. Turn off the heat.

To serve:

Place the noodles in individual soup bowls. Top with 4-5 pieces of siomai. Ladle the hot broth and vegetables over them. Sprinkle with finely chopped sibuyas na mura (onion leaves).
Rate this recipe:  
Featured Recipe
» Sausage And Shrimp Gumbo
Category: Filipino
Hits: 354
Rating:rating: (3.1)(3.1)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to Main Recipe Pagereturn to top Return to Good Cooking's Main Page return to topReturn to top
Copyright 2013 Good Cooking, Inc. All rights reserved.