1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg Prawn (shrimp) peeled
1/2 cup chopped sinkamas (water chestnuts or turnips), if not available, you may use sayote (a year-round vegetable)
1/2 cup chopped carrots
2 medium or 1 large minced onion
bunch of spring onions or leeks
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
about 50 pieces of wanton or siomai wrapper
for sauce: soy sauce, calamansi (lemon), sesame oil and chilli paste
Thoroughly mix all the ingredients for the filling in a large bowl. Refrigerate pork mixture for about 20 minutes. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal. Meanwhile, boil water and brush steamer with oil. When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces. Serve with soy sauce, calamansi and sesame oil or chilli paste.
To make siomai wrapper:
1/4 cup water
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour
Beat egg and mix with flour till free of lumps. Bring water, cooking oil and salt to a boil, then pour in flour. Remove from heat and beat until mixture forms a ball. Divide the dough into 1 1/4 -inch balls. Roll each ball on a floured board until paper thin. Set aside.
To make chili paste:
1/8 kilo chilies (or siling labuyo)
3 tablespoons cooking oil
2 cloves garlic, peeled and minced
Combine chopped chilies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.
Another version is to heat some oil in a pan. add some atchuete seeds to extract the color, remove atchuete seeds. then add the chilies, garlic and simmer. Add a pinch of salt.
Chili paste will also taste great if mixed with finely chopped pork and shrimp.