Filipino pork siomai (pronounced shu mai) started life as a Chinese dumpling, but the Philippines grabbed the ball at some point and has been running with it ever since. Siomai has become one of my favorite island dishes. To make hers, Desiree seasons ground pork appropriately, tucks little scoops into wonton wrappers, and steams them into soft, savory perfection.
But
that’s barely opening the curtain on this act.
The
real magic arrives when you dip the bundles into soy sauce brightened with
freshly squeezed calamansi juice. For those of you hoisting a beer at a bar in
East Helena, calamansi are tiny Filipino limes. They are small, but fierce and
full of attitude. And this is where sunroom privileges come into play. We
happen to have a modest but wildly productive calamansi tree living its best
life in our sunroom.
—Mitchell
Hegman
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