Pechay-Wrapped Siomai

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I am not cooking pork Nilaga or sinigang

 I am doing siomai instead.

In our way to work, there is a place where there is a plantation of pechay. They are also selling some at the roadside at affordable price compared to those sold in the market.

In one of the episodes of Good News at Channel 11, one featured recipe is using pechay as wrapper for siomai. It is time to try now.

You will need:

¼ kilo ground meat

1 cup all-purpose

2 tsp baking powder

1 medium-sized onion, chopped

1 tsp salt

1 tsp pepper

1 egg

Pechay leaves and spring onion stalks as wrapper

Here’s how to do it:

Soak the leaves (stalks removed) in hot water for about a minute to make it limp.

In a bowl, mix all the remaining ingredients. Place about a teaspoon of the meat mixture in the leaves and wrapped it like a siomai. Tie the ends using spring onion stalks.

Meat mixture wrapped in pechay leaves and ready for steaming.

Simmer for about 15-20 minutes. Serve with toyo-mansi.

Pechay-Wrapped Siomai