It’s time to hop on a virtual plane for this month’s Eat the World challenge! We are headed to warmer climes to the Philippines!
Unlike most months, I knew exactly what I wanted to make once I saw that we were cooking Filipino food. This past summer I visited a food truck my friend was working at and had the most fabulous Pork Siomai (Pork Dumplings) so I set out to find a recipe to make these at home!
I ended up taking components from a couple different sources to make the perfect dumplings. I used my homemade wonton wrappers for this recipe since I am never happy with the dryness of store bought wrappers I can find.
This recipe was everything I hoped it would be! I made a spicy sauce to top the siomai, but they were delicious plain as well. In fact, this was one of those recipes the whole family enjoyed - always a win in my book!
Check out all the wonderful Filipino dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
Rather than mincing my vegetables, I put them all in a food processor and pulsed until they were small.
1 pound ground pork
1 medium carrot, minced
2 stalks celery, minced
½ medium white onion, minced
5 cloves garlic, minced
3 green onions, minced
2 tablespoons soy sauce
½ teaspoon black pepper
1 recipe Homemade wonton wrappers
3 green onions, sliced
Spicy Sauce (optional)
1 tablespoon low sodium soy sauce
1 teaspoon sriracha
½ teaspoon dried minced garlic
¼ teaspoon crushed red pepper flakes
Mix together the filling ingredients thoroughly. Scoop a rounded tablespoon of filling into the center of each wonton wrapper (mine were 3-inch circles). Bring the edges around and pinch to close, leaving a gap at the top. Repeat until the filling is used up.
Steam until cooked through.
Microwave method: Use a microwave steamer. Add a small amount of sesame oil to the bottom of the steamer. Arrange siomai in the steamer without touching. Add 2 tablespoons of water. Cover and microwave on high for 3 minutes or until the meatball is cooked through.
Stovetop method: Heat a lidded skillet over medium heat. Add sesame oil to the bottom of the pan. Arrange siomai in the skillet without touching. Add ½ cup of water. Cover and simmer for 5-7 minutes or until the meatball is cooked through.
To serve, top with sliced green onions. Mix together the dipping sauce ingredients and top with sauce, if desired.
Amy Eats the World in...
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burger
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Milk
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade)
Puerto Rico: Arroz con Tocino (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs)
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies)
Trinidad & Tobago: Trini Macaroni Pie
Iraq: T'bit (Slow Cooked Chicken & Brown Rice)
Fiji: Fijian Creamy Lentil Soup (Dhal)
Senegal: Cafe Touba (Senegalese Spiced Coffee)
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast)
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce
Bangladesh: Shemai (Sweet Vermicelli Pudding)
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep)
Laos: Khao Piak Sen (Lao Chicken Noodle Soup)
Jamaica: Chicken & Pumpkin Soup
Vietnam: Vietnamese Chicken Porridge (Chao Ga)
Sudan: Red Lentil Soup (Sudanese Addas)
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso