Man Making Siomai w/ Very Few Filling Elicits Reactions Online
A man making siomai with a very small amount of filling went viral online and garnered various reactions from the netizens.
Siomai, a delightful and flavorful bite-sized treat, has become a beloved snack enjoyed by many around the world. It is a type of dumpling that originated in China and has since spread its tasty influence across various Asian cuisines.
These little bundles of joy are typically made with a mixture of ground meat, often pork or chicken, combined with minced vegetables and seasonings. What makes siomai even more special is that it is usually wrapped in thin, delicate wrappers, creating a perfect balance of flavors and textures.
![Siomai](http://philnews.ph/wp-content/uploads/2024/01/unli-siomai-wrapper.jpg)
Siomai is often cooked through steaming, which helps preserve its juicy goodness. The steaming process allows the flavors to meld together, creating a mouthwatering sensation in every bite.
This food is often served with a side of dipping sauce like a mixture of soy sauce, calamansi, or lemon juice, and a pinch of chili for those who like a bit of heat. The dipping sauce adds an extra layer of flavor, complementing the savory goodness of the siomai.
Recently, the Facebook page “Pinas News Network” shared a video clip of a man making siomai with a tiny amount of filling. The vendor draw reactions from netizens across social media platforms.
The video shows a diligent man creating numerous siomai. He skillfully wraps siomai wrappers but what caught everyone’s attention was the small quantity of filling he added. The filling was so scant that it became challenging to discern the actual content of the siomai.
The siomai wrapper might be the main focus for anyone purchasing it. The video has a caption, “Unli siomai kayo jan“. The witty caption added amusement to the already intriguing video.
Previously, an Australian vendor selling siomai, burger and palamig goes viral online
The social media users expressed their reactions to the video: