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Tuesday, June 28, 2011

Chicken-Sweet Corn Siomai

By GERLIE M. UY
Chicken-Sweet Corn Siomai

Served hot with the sauce on top
Dumpling wrappers or Siomai or molo wrapper

1 pc Chicken breast, ground
1 cup sweet corn kernel
1 medium white onion, finely chopped
6 cloves garlic, finely chopped
1 t powdered garlic (optional)
2 T soy sauce
salt and pepper

Sauce:
Soy sauce
Calamansi
chili paste (optional)

In a meat grinder, put the chicken breast and chop for 1-2 minutes. Transfer chicken in a stainless steel bowl, add the rest of the ingredients.
Take one wrapper and place one teaspoon of chicken mixture. Hold the four corners with one hand and press the bottom of the wrapper with one hand while releasing the corners, resulting in a flower-like cup for the mixture. Practice makes perfect for this. Another way of wrapping it is like the dumplings, done by placing the mixture in the center and folding and sealing the edges one at a time.

Steam the siomai for 15 to 20 minutes.
Serve with the sauce on top or on the side.

Steamed dumplings


steamed siomai, ready to serve

wrapped like a flower or dumpling-style




the grounded chicken