INGREDIENTS:
- 6 raw longganisa, casings removed and meat crumbled (about 2 cups)
- 1 cup water chestnuts, coarsely chopped
- ½ cup green onions, chopped
- 24 pcs siomai wrappers
- Cooking oil
HOW TO COOK:
- Start by removing longganisa case (in case you are using skinned longganisa).
- Crumble the longganisa meat.
- Combine longganisa meat, water chestnuts, and green onions in a mixing bowl.
- Mix until all ingredients are well- distributed.
- Separate siomai wrappers into individual sheets and lay out on a flat surface.
- Scoop a teaspoonful of filling mixture and place in the middle of each wrapper.
- Lightly moisten sides of wrapper with water.
- Gather all corners to the middle to cover filling and to form a packet.
- Press together to completely seal.
- Repeat steps 6 to 9 until all the mixture is consumed.
- Pour the cooking oil in a pan until 1 inch deep.
- Heat the oil over medium heat.
- Add the dumplings in batches and deep- fry until golden and crisp (and meat is fully cooked).
- Remove from pan, let excess oil drip, and drain on paper towels.
- Serve with sweet and sour sauce or ketchup. Enjoy!
IMAGE: seasaltwithfood.com
