Beef Siomai recipe Chinese Style
Was chatting with my sister and I asked her for pork siomai recipe. She shared her recipe to me, but unfortunately for me most of the ingredients I will need were not available from my fridge. So instead I looked for another recipe, similar to my favorite Chow King beef siomai. I tweaked the recipe I found, hoping the result will be better tasting. I was glad I experiment a little, and I liked how it tasted after steaming them. I have a picky eater, who would only eat the siomai wrapper, I asked him to try it and he ate 8 pieces in one seating. I was happy of course because he got to try something different. This beef siomai recipe is pretty simple and very easy to do. I hope you will all like it too. Happy Cooking!!!
1 lb ground beef
3/4 cup chopped onions
3/4 cup chopped carrots
1 tsp salt
1 tsp Knorr liquid seasoning
1/2 tsp ground pepper
1/4 tsp garlic powder1/2 tbsp cornstarch
Save yourself the trouble, put the sliced carrot on the food
chopper (saves you time too!)
Do the same with the sliced onions.
Add all the ingredients except the cornstarch. Mix well.
Add the cornstarch to bind the mixture. Mix well till
This is how it looks like after. Cover and chill in the
refrigerator for about 20 minutes.
Take it out after 20 minutes, and get ready to wrap.
Wrap the meat mixture by placing about 1 tbsp in the center
of wonton wrapper then pressed all the sides to the middle
leaving an open space on top.
Brushed the steamer with cooking oil so it will not stick.
Arrange the siomai and steam for about 25-30 minutes.
Transfer to a plate. Serve while its hot! Love it with
this Dipping sauce: soy sauce with lemon or kalamansi
It is generally accepted that red wine goes well with meat - for example, such varieties as Shiraz, Pinot Noir, Cabernet. The tannins in red wine helps to open up the taste of the steak. With delicate pieces (tenderloin), it is better to drink more refined varieties, less tart. When pairing with a lean beef dish, look towards light to medium-bodied red wine in Malaysia. The wine here must have a fairly high acidity to cope with the texture of the lean meat. As a general rule, the level of saturation of the wine should correspond to the level of saturation of the dish. The rest of the preferences depend on the taste of the gourmet. (Image by StockSnap from Pixabay)