9 Easy Steps to Make Healthy Siomai (Food Business)

Siomai is a very versatile dish. It can be eaten solo as a snack or served with rice to make a full meal, so as an enterprising entrepreneur, you can sell it anytime of the day. For a start-up capital of P690.00 you can make 150 pieces of 10 grams siomai in one to two hours of working in your kitchen. Aside from being inexpensive, ingredients for siomai are readily available in public markets and supermarket some you’ll even find in your own kitchen now.

Materials needed:
• Bowls
• Ladle
• Measuring spoons and cups
• A kitchen weighing scale
• Serving tray
• Steamer
• Knives
• Gas stove

To make 105 pieces of 10-gram siomai, you need the following ingredients:
• 1 kilogram of ground lean pork, P135/kg
• 100 pieces small-sized molo or siomai wrapper, P25

For the curing mix:
• 1 teaspoon or 3 grams phosphate, P30/200 grams
• 1 tablespoon or 12 grams of iodized salt, P16/kg
• ½ teaspoon or 2 grams of curing salt, P20/500 grams
• ¼ cup chilled water

For the extender:
• ¼ cup or 18 grams TVP (textured vegetable protein) granules, P20/250 grams
• ½ teaspoon or 1.25 grams of carrageenan, P40/100 grams
• ½ cup of water
• ½ tablespoon or 2.5 grams ground black pepper, P25/80 grams
• 2 tablespoon or 4 cloves minced garlic, P5 per 3 bulbs, each with 10 cloves
• ¾ cup or 96 grams of shredded carrots, P60/kilogram
• ¼ cup finely chopped spring onions, P5/bunch
• 2 pcs medium-sized eggs, P3.50/piece
• ½ cup or ½ bar grated cheese, P30/bar
• 2 tablespoon or 10 ml sesame oil, 80/148 ml
• 2 tablespoon or 6 grams shrimp powder P40/100 grams

For seasoning:
• 5 grams BF (binder filler) blend, P30/100 grams

Procedure to Make Healthy Siomai
1. Once you have all the ingredients, prepare the curing mix by combining the phosphate, iodized salt, and curing salt. Blend. Before adding the chilled water, make sure the phosphate is blended well with the other two powders. Stir well until everything is dissolved, then set the mix aside. Thoroughly mix the phosphate with other ingredients to avoid lumps from forming and to prevent bacteria from proliferating.
2. Prepare the extender by mixing the TVP and carrageenan. Make sure they are blended well before adding to the water; this is to ensure that the TVP would not separate from the meat once the siomai is cooked. Mix the extender for three minutes until it is hydrated.
3. To make the seasoning, mix all the dry ingredients in a bowl. Then pour the liquid ingredients except the egg and BF blend. When the dry and liquid ingredients have been mixed, add the eggs and then the BF blend, which together will serve as binders. Set the mix aside.
4. Prepare the meat by adding the curing mix, kneading it by repeated inward folding with your palm. Make sure the curing mix is evenly distributed. Knead the meat until it becomes tacky and can be held together – that is, there should be no loose bits of meat. Then add the extender, also making sure it is evenly distributed while you knead the meat.
5. Transfer the meat to a bowl containing the seasoning. Mix until the meat absorbs the seasoning in the bowl. Then knead the meat. Get the molo or siomai wrapper and the weighing scale.
6. Arrange 10 wrappers in a tray, and weigh 100 grams of siomai mixture. Place 2 teaspoons of meat in each wrapper until nothing are left unfilled. Each wrapper will have 10 grams of siomai. To enclose, gather up the edges of the wrapper and gently pleat it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you don’t want to expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.
7. After wrapping the siomai, get the steamer and pour water until it is one-fourth full. Arrange the siomai uprightly in the steamer and steam for 25 minutes over simmering temperature. While waiting for the siomai, prepare the sauce.
8. Mix the following: 1 cup or 224 ml soy sauce (P5/200 ml), 12 pieces or 60 grams calamansi or Philippine lemon (P15/250 grams), 1 tablespoon or 3.30 grams white sugar (P38/kg). 1 teaspoon or 1.70 grams ground black pepper, and 3 tablespoons or 6 cloves of fried chopped garlic. Set aside.
9. After 25 minutes, take off the siomai from the steamer and arrange it in a tray of plate with the sauce.

How much you can make from this batch of siomai?
To make a profit, add 25% to your total production cost to account for indirect costs. Then tack on a 100 percent markup to obtain a selling price of P3.50 per piece.

Reminders and tips:
• Siomai will be much more attractive to buyers if you sell them in pack or in promo package like, say, 1 3-for-P10 pack.
• You can make siomai in different varieties using the meat of chicken, beef, shrimp, or fish.
• Siomai can be refrigerated for a couple of days but thawing it repeatedly has an adverse effects. It induces the proliferation of bacteria. Try to develop a fast-moving inventory system to prevent this.

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