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.
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.
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).