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Pork Siomai and Nido Oriental Style Soup
This is a recipe for Pork Siomai and Nido Oriental Style Soup.
Cuisine not specified Updated 2/11/2018
Ingredients
Measured from the catalog payload.
- 1 1/2 lbs ground pork
- 1 knorr pork cube
- 1 yellow onion minced
- 1 carrot minced
- 1/4 cup chopped scallion
- 1 egg
- 1 1/2 tablespoons sesame oil
- 1/4 teaspoon ground black pepper
- 1 40 g knorr real chinese soup
- 3 cups water
- 1 egg
Instructions
9 cooking steps
- Prepare the siomai by combining ground pork, onion, carrot, scallion, egg, Sesame oil, and ground black pepper in a large bowl. Mix well.
- Crush the pork cube using your fingers and then add to the pork mixture. Continue to blend the ingredients using a spatula or spoon.
- Scoop around 2 tablespoons of pork mixture. Place it in a middle of a potsticker wrapper (also known as siomai wrapper), and then secure by folding the sides. Compress the pork mixture by pressing the top part using your thumb. Arrange each piece of pork siomai in a steamer. Perform this step until you reach the count of pork siomai that you intend to make. Note: you can keep a portion of the pork mixture in the freezer for later use.
- Boil 6 cups water in a steaming pot or cooking pot. Steam the siomai for 20 to 25 minutes.
- Prepare the Nido Oriental Style Soup by combining the soup mixture with 3 cups water. Stir.
- Pour into a soup pot. Stir constantly every minute.
- Once the liquid thickens and starts to boil, add egg. Stir and make sure that the egg is distributed well into the soup. Cook for 1 to 2 minutes.
- Transfer the soup in a bowl and the siomai on a serving plate. Serve with chili garlic sauce.
- Share and enjoy!
Catalog details
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Pork No tags Public recipe Revision 1