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Making siomai and kutsinta

24 June 2018

Seminar participants display the products they made.

By Marites Palma

Around 200 Filipina domestic workers joined a free siomai and kutsinta making session held on Jun 10 at Bayanihan Centre in Kennedy Town, as part of the livelihood training program by Card Hong Kong Foundation.
The workshop was conducted by Card trainors Emilia L. Dellosa, Madelia S. Galve, Joan Cabodil and Rechel Montoya. They told the participants that siomai and kutsinta are among the easiest delicacies to make, and could be a good source of income for them when they go back home to the Philippines.
At first, the participants had difficulty forming the siomai, but they were smiling in no time once they got the hang of doing it.
Siomai and kutsinta are among a number of easy-to-make delicacies for which training is offered by Card Hong Kong. We are sharing the simple recipes for them here.
Those who would like to join the workshops by Card Hong Kong on financial literacy, investment and livelihood training, may check their Facebook page, Card Hong Kong Foundation, for future schedules and other details.
A financial literacy session has been scheduled for Saturday, Jun 23, and on Sunday, Jul 22. Those who wish to join may call telephone numbers  96066810, 54238196, or 95296392.


2 1/2 lbs ground pork
1 cup shrimp-minced
2 cups water chestnuts or turnip, minced
5 tbsp sesame oil
1 tbsp ground black pepper
1 cup onion or shallots, minced
1 cup carrots, minced
1 1/2 cups white mushroom, minced
1 pack wonton wrapper (recipe is below if you can’t get them from the grocery)
1/4 cup spring onions, minced
2 tsp salt
1 raw egg
water for steaming

1. Combine all the ingredients except for the water and wonton wrapper, and mix thoroughly.
2. Wrap the mixed ingredients in the wonton wrapper.
3. Using a steamer, steam the wrapped siomai for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time for steaming)
4. Serve hot with soy sauce and calamansi or lemon dip. Share and enjoy.
(Recipe yields 100 pieces of siomai).

Siomai or wonton wrapper

2 cups flour
1 egg
3/4 tsp salt
1/2 cup water

1. Sift the the flour and salt in a mixing bowl and make a well at the center.
2. Put the egg and water into the well and mix together, then knead well until the mixture becomes firm but not sticky.
3. Let it rest for 45 minutes to allow the gluten to relax, making the dough easier to roll out.
4. Sprinkle cornstarch or flour on the space where you will knead the dough. After 45 minutes, divide the gough into halves, then use a rolling pin to knead the dough, then flatten it as thin as you can to make the siomai wrapper. While still working on the first half cover the other half to avoid from drying.
5. Trim the sides to make a big square or rectangle, then cut into siomai wrappers.


1/2 cup all-purpose flour
1/8 cup +1 tbsp tapioca flour
1 cup brown sugar
1 cup water
1 tsp lye water
1 tsp annatto/ achuete powder for coloring

1. Slightly grease your kutsinta molds with oil and set aside.
2. In a bowl, combine the all-purpose flour, tapioca flour and sugar.
3. Add in the water and stir until sugar is dissolved and the mixture is smooth.
4. Add the annatto/achuete powder and mix well. Then stir in the lye water.
5. Fill the molds about 3 quarters (3/4)full and steam for 40 minutes or until the top is set when touched.
6. Remove from heat and allow to cool before removing from the molds.
7. Serve with grated coconut.
 (Recipe yields
12 pieces of kutsinta)

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