Siomai and Fried Dumplings

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Whenever we crave for siomai or dim sum, we go to our favorite Cantonese restaurant. Not so fond of Beijing jiaozi (Northern Chinese dumplings) so I was so ecstatic to find Karen’s famous basic siomai recipe. Go check it out. I followed what was written there (except I didn’t have singkamas) including making my own wrappers. Here’s my 1st attempt – not perfect (yet) but I’m posting it anyway. Those in the photos taste good! How come I find them not perfect?

1. I don’t think they look good. I need to know how to wrap them nicely. Did few styles based on how I see them here jiaozi style. Here’s a demo I just found.
2. I find the lumpia wrappers I made not thin enough.

I cooked too many for 2 adults and a small boy so I fry the leftovers the next day.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

4 thoughts on “Siomai and Fried Dumplings

  1. oi! fave ni samia ang siomai since the day they made some in her summer camp last year… it’s also a family thing, kasi looks like everybody in the family knows how to do this except me hehe i know i can improvise pro cguro when i have a double boiler na…

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