Pork and Shrimp Siomai with Chili Garlic Oil

Method10 steps

1. 1

   Step 1: Peel and mince the onion (½ cup). Wash, peel and mince the carrot (½ cup); wash and mince the green onion (¼ cup). Measure their stated amounts. Peel, devein and mince the raw shrimp to measure one cup. Mix all the ground pork (3 lb), minced shrimp, onion, carrot, green onion and egg (1) in a bowl. Stir in all the Knorr Liquid Seasoning (12 ml), sesame oil (2 tsp), half-teaspoon filling salt (½ tsp) and ground black pepper (¼ tsp) until evenly distributed.

   Uses 3 lb raw ground pork · 1 cup raw peeled, deveined shrimp, minced · 12 ml Knorr Liquid Seasoning · ½ cup minced onion · ½ cup minced carrot · ¼ cup minced green onion · 1 egg · 2 tsp sesame oil

   
2. 2

   Step 2: Add cornstarch gradually from the 4-tablespoon allowance, mixing between additions. Use only enough to absorb excess moisture and bind the filling; keep any unused cornstarch separate.

   Uses All mixed filling · Add gradually from the 4 tbsp cornstarch allowance, only as much as the filling needs

3. 3

   Step 3: Put a small portion of filling in the centre of each wonton wrapper (50). Gather and pleat the sides around it, leaving the top open, and flatten the base so it stands. Share the filling among the 50 wrappers, adjusting the remaining portions as you work. Keep the raw wrapped dumplings covered in the refrigerator while making the chili garlic oil.

   Uses The mixed filling drawn into wrappers; any unused starch stays separate · 50 wonton wrappers

   
4. 4

   Step 4: Peel both heads of garlic (2 heads). Wash the Thai chili peppers (¼ lb), remove their stems and dry thoroughly. Mince all the garlic and chilies in a food processor, using clean equipment separate from the raw filling.

   Uses 2 heads garlic, peeled · ¼ lb Thai chili peppers · Water for washing carrot, green onion and chilies, as needed; dry chilies thoroughly

5. 5

   Step 5: Put all 1½ cups cooking oil, the minced garlic and chilies, whole star anise (1) and both dried bay leaves (2) in a wok before turning on the heat. Set the stove to its lowest heat and cook gently for 30–45 minutes, stirring regularly and checking from 30 minutes. Keep the garlic from scorching; lower the heat further or lift the wok briefly if it browns too quickly.

   Gently cook chili garlic oil; check at 30 minutes · 30 minUses All minced garlic and chilies · 1½ cups cooking oil for chili garlic oil · 1 whole star anise · 2 dried bay leaves

6. 6

   Step 6: Briefly take the wok off the heat and carefully stir in all the white vinegar (1 tbsp), brown sugar (1 tbsp), separate teaspoon of chili-oil salt (1 tsp) and oyster sauce (1 tbsp), watching for bubbling. Return to low heat and stir while cooking for another 3 minutes.

   Finish seasoned chili garlic oil · 3 minUses The complete garlic-chili oil wok · 1 tbsp white vinegar · 1 tbsp brown sugar · 1 tsp salt for chili oil · 1 tbsp oyster sauce

7. 7

   Step 7: Take the wok off the heat and remove the whole star anise and both bay leaves. Hold the prepared chili garlic oil ready for topping.

   Uses All finished oil with whole spices

8. 8

   Step 8: Fill the steamer base with water as required, keeping the water below the dumplings, and bring it to a boil. Line the steamer and arrange the raw siomai with space between them. Cover and steam for 20–30 minutes after steady steam resumes, checking from 20 minutes. The ground-pork filling must be cooked through, reaching at least 71°C / 160°F in the centre. Continue steaming as needed; repeat for any remaining refrigerated dumplings. Keep cooked batches hot while you finish steaming the remaining dumplings.

   Steam siomai; check at 20 minutes · 20 minUses The raw dumplings being steamed in this batch; keep any waiting batches refrigerated · Water for steaming, as required by the steamer; keep below the dumplings

   
9. 9

   Step 9: Lift the fully cooked siomai onto a serving plate and spoon over some prepared chili garlic oil. Mix soy sauce and calamansi juice to taste in a separate dipping bowl; their amounts are up to you.

   Uses The cooked dumplings lifted from the steamer, excluding base water · Prepared chili garlic oil spooned over the dumplings as desired · Soy sauce for dipping, to taste · Fresh calamansi juice for dipping, to taste

   
10. 10

    Step 10: Share the hot siomai among six people. Cool any unused chili garlic oil promptly and refrigerate it; refrigerate leftover cooked dumplings promptly too.

    Uses The hot plated dumplings and prepared dipping sauce · Any chili garlic oil remaining after topping the dumplings, for prompt refrigeration