Siomai

Steamed Chinese dumplings with shrimp or pig filling are known as siomai in the Filipino language. It is referred to as “siumai” (siu mai) or “shumai” in America (shu mai). It is called shaomai in Mandarin. This Chinese-style dumpling is incredibly popular among Filipinos and is consumed with rice and as a snack.

Shumai, a kind of dim sum, has its roots in Hohhot, an inner Mongolian area of China. Pork, onion, and ginger that have been finely crushed are placed within a wonton wrapper that has been formed from flour and water. After being folded into a purse form to allow the filling to peek through the top, the shumai dumpling is steamed or pan-fried until thoroughly done.

In the Philippines, siomai are frequently stuffed with ground beef or pork, peas, and carrots before deep-fried till golden brown. It is sprinkled with hot garlic oil or soy sauce just before serving. Even while the siomai dumpling is frequently encased in a conventional wonton wrapper, some high-end eateries also employ various kinds of edible seaweed. Additionally, Siomai is either steamed or fried and paired with fried rice or fried, fried noodles. It’s so widespread in the Philippines that practically every food court in a mall has a unique stand for it. Many kids also love it!