Chinese Pork Siomai

( Siu Mai dumplings with pork and shrimp )

Yield:55
Ingredients :
Procedure :

kg ground pork
175 g .shrimp

1. Soften the mushrooms by soaking in hot

1 egg

water for 20 minutes. Squeeze out any excess

onion

water. Cut off the stems.

2. Soak the shrimp in warm, lightly salted water

ginger
3 green onions

for 5 minutes. Pat dry. Mince the

30 g. shiitake mushrooms

mushrooms, shrimp, and green onion.

55 Wonton wrappers

Combine with the ginger and pork. Stir in the

Seasonings :

seasonings. Mix the filling ingredients

thoroughly.
3. Put a wanton wrapper in your hand. Wet the

15 mL Chinese rice wine

15 mL sesame oil

edges. Put 2 to 3 teaspoons of filling in the

10 mL oyster sauce

middle, taking care not to get too close to the

10 g. salt

edges. Gather up the edges of the wrapper

10 g. Freshly ground black -pepper

and gently pleat so that it forms a basket

shape, with the top of the filling exposed.

4. Steam over boiling water until the filling is cooked through ( 10-15 minutes ).
Food Costing of Chinese Pork Siomai

Ingredients

Quantity

Unit Cost ( peso )

ground pork
shrimp
egg
onion
ginger
green onions
shiitake mushrooms
Wonton wrappers

kg
175 g.
1 piece
piece
piece
3 pieces
30 g.
55 pieces

180 per kg.

200 per kg.
5 per piece
4 per 1 piece
3 per 1 piece
6 per 9 pieces
30 per 100 g.
10 per 55 pieces

Total Cost
(peso)
45
35
5
2
1.5
2
9
10

Seasonings :
Chinese rice wine
sesame oil
oyster sauce
salt
Freshly ground black -pepper

15 mL
15 mL
10 mL
10 g.
10 g.

Chicken Siomai ( Filipino style )

Yield:55
Ingredients :
1/2 kg Chicken (ground)
250 g. Carrots
1 egg
1 onion
ginger

60 per 100 mL
100 per 400 mL
40 per 100 mL
3 per 100 g.
5 per 80 g.

9
3.75
4
0.3
0.63

Total Recipe cost

Cost per yield
130% Profit Margin
SUGGESTED SELLING
PRICE

127.18
2.31
3
5.31 per
piece

3 green onions
30 g.shiitake mushrooms
55 Wonton wrappers
Seasonings :
15 mL Sake
15 mL sesame oil
10 mL soy sauce
10 g salt
10 g Freshly ground black pepper
Procedure :
1. In a mixing bowl, combine the ground chicken, mushroom, carrots, onion, ground
black pepper, salt, sesame oil, and egg. Mix well using a spatula
2. Lay a piece of wonton wrapper in a plate. Scoop about a tablespoon of mixture
and place it in the center of the wrapper. Wrap the mixture by folding the sides
until the meat mixture is enclosed. Do this step until the mixture is consumed.
3. Pour the water in a steamer. Bring it to a boil.
4. Meanwhile, arrange the chicken siomai in the steamer. Make sure that you grease
the steamer using a cooking spray or by rubbing with cooking oil. This will
prevent the wrapper from sticking.
5. Steam the chicken siomai for 15 to 25 minutes. The time will depend on the size
of the siomai.

Food Costing of Chicken Siomai ( Filipino Style )

Ingredients

Quantity

Unit Cost ( peso )

Chicken (ground)
Carrots
egg
onion
ginger
green onions
shiitake mushrooms
Wonton wrappers

1/2 kg
250 g.
1 piece
1 piece
piece
3 pieces
30 g.
55 pieces

145 per kg.

40 per kg.
5 per piece
4 per 1 piece
3 per 1 piece
6 per 9 pieces
30 per 100 g.
10 per 55pieces

Total
Cost
(peso)
72.5
10
5
4
1.5
2
9
10

Seasonings :
Sake
sesame oil
soy sauce
salt
Freshly ground black -pepper

Beef Siomai

Yield:55
Ingredients :

15 mL
15 mL
10 mL
10 g.
10 g.

60 per 100 mL
100 per 400 mL
10 per 100 mL
3 per 100 g.
5 per 80 g.

9
3.75
1
0.3
0.63

Total Recipe cost

Cost per yield
130% Profit Margin
SUGGESTED SELLING
PRICE

128.68
2.34
3.04
5.38 per
piece

1/2 kg Beef
1 egg
1 onion
ginger
3 green onions
55 Wonton wrappers

Seasonings :
25mL vinegar
15mL sesame oil
10mL oyster sauce
10g. salt
10g. Freshly ground black pepper

Procedure :
1. Combine all the ingredients together except the wrapper.
2. Wrap the meat in siomai wrapper by placing about 1 tbsp of meat in the center of
the wrapper then press all the sides to the middle leaving an open space on top.
3. Place all the wrapped meat in the steamer.
4. Steam for 20-25 minutes.

Food Costing of Beef Siomai

Ingredients

Quantity

Unit Cost ( peso )

Beef
egg
onion
ginger
green onions

1/2 kg
1 piece
1 piece
piece
3 pieces

200 per kg.

5 per piece
4 per 1 piece
3 per 1 piece
6 per 9 pieces

Total Cost
(peso)
100
5
4
1.5
2

Wonton wrappers

55 pieces

Seasonings :
vinegar
sesame oil
oyster sauce
salt
Freshly ground black
-pepper

25 mL
15 mL
10 mL
10 g.
10 g.

Shrimp, Scallop, Pork siomai

( Japanese style )
Yield: 55
Ingredients:

10 per 55 pieces

10

40 per 100 mL
100 per 400 mL
40 per 100 mL
3 per 100 g.
5 per 80 g.

15
3.75
4
0.3
0.63

Total Recipe cost

Cost per yield
130% Profit Margin
SUGGESTED
SELLING PRICE

146.18
2.66
3.46
6.12 per piece

175g Shrimp
1/8 kg Bay scallops
kg ground pork
1 egg
onion
55 Wonton wrappers
Seasonings :
15 mL Sake
15 mL sesame oil
10 mL soy sauce
10g. salt
10g. Freshly ground black pepper

Procedure:
1. To make the filling: Chop the shrimp and scallops finely then add the pork, egg
and onion. Transfer the mixture to a bowl and rapidly mix in the seasonings.
2. To make the siomai: hold on a wonton wrapper in your hand. Spoon 1 tablespoon
of the filling into the center of the wrapper ( rinse the spoon in cold water so the
filling doesnt stick ). Gather the edges of the wrapper up around the filling and
squeeze the sides together with your fingers forming a little pleated cup
3. Place all the wrapped meat in the steamer.
4. Steam for 20-25 minutes.

Food costing of Shrimp, Scallop, Pork siomai ( Japanese style )

Ingredients
Shrimp
Bay scallops
ground pork
egg
onion
Wonton wrappers

Quantity
175g
1/8 kg
kg
1 piece
piece
55 pieces

Unit Cost ( peso )

200 per kg.
200 per kg.
180 per kg.
5 per piece
4 per 1 piece.
10 per 55 pieces

Total Cost (peso)

35
25
45
5
2
10

Seasonings :
Sake
sesame oil
soy sauce
salt
Freshly ground black
-pepper

15 mL
15 mL
10 mL
10 g.
10 g.

Sagot Gulaman (sweet beverage)

25 drinks
Ingredients:
3 cups sago
2 pcs. gulaman
3 cups sugar
Water
Crushed ice

60 per 100 mL
100 per 400 mL
10 per 100 mL
3 per 100 g.
5 per 80 g.

9
3.75
1
0.3
0.63

Total Recipe cost

Cost per yield
130% Profit Margin
SUGGESTED SELLING
PRICE

136.68
2.46
3.20
5.66 per piece

Procedure:
1. To cook sago: In a saucepan, boil water and put in uncooked sago. Stir constantly
to prevent them from sticking. Drain and rinse. Set aside.
2. To cook gulaman: Boil water in a saucepan and put in uncooked gulaman. When
it has dissolved in the water, strain thoroughly. Set aside to cool, then cut into
cubes.
3. To make arnibal (sugar syrup): Over medium heat, caramelize sugar. When
melted, pour in water and continue cooking to make sure that the sugar is
dissolved completely. Set aside to cool. Put some arnibal on the sago to sweeten
the latter.
4. Put some sago and gulaman in glasses. Sweeten by adding enough arnibal. Add
ice-cold water or crushed ice.
Food costing
Ingredients
sago
gulaman
sugar
water

Quantity
3cups
2pcs.
3cups

Unit Cost
30 per cup
15 per pcs.
25 per pcs.

Total Cost
60
30
75

Total recipe cost

Cost per yield
130% profit margin
Suggested selling
price

165
6.6
8.58
15.18

Dipping Sauces :
Recipie #1

serves 17
Ingredients
Chili (siling labuyo)
Cooking oil
Garlic

Quantity
120 g.
45 mL
2 cloves

Unit Cost ( peso )

10 per 100g.
20 per 100mL
7.5 per bulb

Total Cost (peso)

12
9
1.5

Shrimp paste

5 Tbsp.

50 per cup

15.63

Total Cost
Cost per yield
130% Profit Margin
Suggested Selling Price

38.13
2.24
2.9
5.14

Unit Cost ( peso )

12 per 100 g.
15 per 100 g.
20 per 100 mL

Total Cost (peso)

12
15
24

Total cost
Cost per yield
130% Profit Margin
Suggested Selling Price

51
2.4
3.12
5.52

Unit Cost ( peso )

Total Cost (peso)

Recipe #2

serves 21
Ingredients
Red chilli
Garlic
Cooking oil

Quantity
100 g.
100 g.
120 mL

Recipe #3

serves 16
Ingredients

Quantity

Soy sauce
vinegar
Sesame oil

120 mL
60 mL
10 mL

10 per 100 mL
40 per 100 mL
100 per 400 mL

12
23.95
2.5

Total cost
Cost per yield
130% Profit Margin
Suggested Selling Price

38.45
2.40
3.12
5.52

Unit Cost ( peso )

15 per 100 g.
20 per 100 mL
7.5 per bulb
4 per 1 piece
18 per 250 g.
25 per 550 g.

Total Cost (peso)

15
24
1.5
2
1.08
4.55

Total cost
Cost per yield
130% Profit Margin
Suggested Selling Price

48.13
2.29
2.98
5.27

Recipe #4

serves 21
Ingredients
Sili haba
Oil
Garlic
Onion
Sugar
catsup

Quantity
100 g.
120 mL
2 cloves
piece
1 Tbsp.
100 g.