Siomai in the Philippines is often ground pork, beef, shrimp, among others, combined with extenders like green peas, carrots, and the like, and wrapped in wonton wrappers. It is either steamed or fried resulting in a crispy exterior. It is normally dipped in soy sauce and squeezed calamondin, and for some, with an oily, spicy garlic mix.
- Crab meat
- Onion (small amount)
- Cabbage (1/4 a head)
- Garlic Powder
- Wonton wrappers
- Soy sauce
- Olive oil
- In a food processor, add all ingredients (not exteriors).
- Blend to smooth consistency.
- Fill each wonton wrapper with about a tablespoon of the mix.
- Pull the four corners to the center and pinch them together.
- Heat olive oil in pan at 350 degrees, deep enough to cover a wonton.
- Fry wontons for roughly 8 to 10 minutes or till tips slightly darken.
- Remove from oil and allow to cool.