Dimsum

Filipinos know Dim sum just as siomai. They are even paired with rice which is why the Chinese get pretty confused when they see that we eat them as a meal since dim sum is a classic chinese dish preparation served in small portions, usually in small plates or small steamer baskets. These dishes are usually carted around in restaurants wherein customers can order as they go.

In the Philippines, not all of the kinds of dim sum are popular but there are a few that comes up to people's minds. Siomai and hakao are just a few and you will learn how to create these in this article! Pair them with rice, noodles, or just by itself, this amazing Chinese dish will still stay amazing!

Siomai
Ingredients:
400g ground beef or pork with shrimp
1 onion, minced
1 spring onion, chopped finely
2 garlic cloves, minced
1/4 carrot, chopped
1/2 cup mushrooms, chopped finely
1 egg, slightly beaten
2 tbsps sesame oil
pepper
salt
50 small wanton/dumpling wrappers

Procedure:

1.) Mix everything together thoroughly except the wonton wrappers.

2.) Place a tablespoon of the mixture at the center of each wonton wrapper on top of your palm. Gather the edges around it, pleating it as you go, making an open flat top. Repeat with others

3.) Meanwhile, prepare the steamer by boiling water underneath it and oiling the racks.

4.) Arrange the dumplings on top of the racks 1/2 inch apart and steam for about 15 to 20 minutes.

5.) Serve with soy sauce or chili paste (if you want it hot).

Hakao

Ingredients:

1 lb. Shrimp, peeled and deveined shrimp

2 tbsp minced water chestnuts

1 tbsp scallion, minced

1 tsp ginger, finely grated

2 tbsp pork fat, minced

3 tsps soy sauce

2 tbsp shaoxing wine

1/2 tsp salt

2 tsp sesame oil

4 tsp tapioca starch or corn starch

white pepper

Wrapper

1 1/2 cups wheat starch

2 tbsp tapioca starch

1 cup boiling water

1 tbsp vegetable oil

Procedure:

Filling
1. Mince the shrimp and add in all the ingredients for the filling.
2. Mix until everything is incorporated and the mixture almost has an elastic feel to it. Set aside and place in the refrigerator for 2 hours.

Wrapper
1. In a large bowl combined the wheat starch and the tapioca starch together.
2. Make a hole in the circle of the bowl and pour the hot water in.
3. Add the oil and combine until a ball of dough starts to form.
4. Transfer the dough into a floured surface and knead until the dough is smooth.
5. Divide the dough into 3 pieces and form it into a cylinder shape. Cover it with a damp towel or napkin and let it rest for about 15 minutes.
6. After 15 minutes cut the cylinder into 1 inch diameter and about a quarter inch thick pieces.
7. Roll the dough out into round pieces until it’s thin enough. 
8. You can make the wrappers 1hrs or 2hrs before you need it. Just remember to cover it with a damp towel or napkin.