Beef Siomai Mami


In the Philippines, mami is the popular name for Chinese egg noodle soup. Served with a clear broth and vegetables, mami may be topped with chicken, pork, beef, seafood, steamed dumplings (siomai) or a combination of any of these. Siomai mami is sometimes called wonton noodle soup in Chinese restaurants.

The most common filling for siomai is a mixture of ground pork and diced shrimps. Sharksfin, beef and chicken are also popular.

casaveneracion.com Beef Siomai Mami

As the title says, this is a recipe for beef siomai mami. To be more precise, the beef siomai is made not only with ground beef but with finely chopped black chinese mushrooms. There are two kins available in the market–dried and fresh. If using fresh, simply cut off the stems then finely chop the caps. If using dried, soak in lukearm water for about 20 minutes to rehydrate. Then cut off the stems and finely chop the caps.

Egg noodles are likewise available fresh or dried. See the notes below on their preparation.

Ingredients :

500 g. of cooked egg noodles
8-10 c. of meat broth
1 carrot, peeled and julienned
6-8 leaves of pechay baguio, cut into 1″ strips
salt and pepper to taste
1/4 c. of finely chopped sibuyas na mura (onion leaves)

To make the siomai :

250 g. of ground lean beef
3 black chinese mushrooms, stems removed and caps finely chopped
1/2 carrot, peeled and grated
1 onion, finely chopped
1/2 tbsp. finely minced garlic
1/8 c. of finely chopped leeks or sibuyas na mura (green onions)
1/4 tsp. of pepper
1/2 tsp. of salt
1/2 tbsp. of light soy sauce
1/2 tsp. of sesame seed oil
1 egg, lightly beaten
15 to 20 pcs. of wonton wrapper (depending on the size)
1/2 tsp. of cooking oil

Cooking procedure :

Mix together the ingredients for the siomai, except the egg, wonton wrapper and cooking oil. Reserve a teaspoon of the beaten egg and pour in the rest into the meat mixture. Mix well.

Add 1 tbsp. of water to the remaining beaten egg and stir to form egg wash.

Separate the wonton wrappers. Fill each wrapper with 1 tbsp. of the meat mixture. Wet the edges with egg wash and push the edges upward, pressing them together.

Brush a heatproof plate with the 1/2 tsp. of cooking oil. Arrange the siomai on the plate and steam over simmering water for 25-30 minutes.

While steaming the siomai, prepare the noodles and the vegetables. If using dried noodles, cook according to package directions, drain and keep warm. If using fresh, blanch in briskly boiling water for about 3 minutes to remove the excess salt and oil. Drain and keep warm.

Heat the meat broth. When nearing boiling point, add the carrot stips. Bring to a boil. Add the pechay baguio. Turn off the heat.

To serve :

Place the noodles in individual soup bowls. Top with 4-5 pieces of siomai. Ladle the hot broth and vegetables over them. Sprinkle with finely chopped sibuyas na mura (onion leaves).


Comments

  1. joy says

    Attention: michelle…

    One of Ms. Connie’s guidelines for use of this site:

    “Sorry, I don’t e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below”

    *** Ms. connie.. sinagot ko na for you…

  2. Miche says

    I used your recipe for the beef siomai but did not put it in the soup. I wanted the siomai as is to be dipped in chili oil and calmansi, but the beef was very dry and tough. Any idea where I went wrong?

    • Connie says

      Too little fat in the ground meat. “Lean” for healthier siomai; at least 20% fat in the ground meat for tastier siomai. :)

      • Farah says

        Hi. I want to make a siomai sans the soup. Can I mix the meat of beef and pork? How do I make it a bit juicy and won’t look and taste dry? ALso, can I add turnips (singkamas) or maybe chinese cabbage? THanks heaps.

        • says

          Yes, you can combine beef and pork.

          Making it juicy and not dry is a matter of choosing good meat knowing how to steam properly. There is no magic formula.

          Adding turnips or other veggies. It’s your choice.

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