FOOD SCIENCE:

I. Brief Description of the Food/Dish

Lumpia is a spring roll of Chinese origin commonly found in Indonesia

and the Philippines. It is a savoury snack made of thin crepe pastry skin
called "lumpia wrapper" enveloping a mixture of savoury fillings, consists
of chopped vegetables (carrots, cabbages, green beans, bamboo shoots
and leeks) or sometimes also minced meat (chicken, shrimp, pork or
beef). It is often served as an appetizer or snack, and might be
served deep fried or fresh (unfried). Lumpia is quite similar to
fresh popiah or fried spring rolls popular in Southeast Asia.

Shumai, also romanized as siu mai or shaomai, also called pork

dumplings (although often other types of dumplings could also be filled
with pork), is a type of traditional Chinese dumpling served as dim sum.

As prepared in Cantonese cuisine, siumai is also referred to as "pork and

mushroom dumpling." Its standard filling consisting primarily of ground
pork, small whole or chopped shrimp, Chinese black mushroom, green
onion (also called scallion) and ginger with seasonings of Chinese rice
wine, soy sauce, sesame oil and chicken stock. The outer covering is
made of a thin sheet of lye water dough. The center is usually garnished
with an orange dot, made of crab roe or diced carrot, although a green
dot made with a pea may be used. The decorative presentations vary.
 II. Ingredients

Lumpia:

1 pound ground pork

1 pound ground beef

1 medium onion, finely chopped

1 carrot, grated

1/4 cup soy sauce

2 1/2 teaspoons black pepper

1 1/2 tablespoons garlic powder

2 tablespoons salt

1 (16 ounce) package spring roll wrappers

1 1/2 quarts oil for frying

Siomai:

 1 kg ground pork (suggested proportion of fat to lean meat is 1:3)

 1/3 cup chopped water chestnuts or turnips (singkamas)
 3/4 cup chopped carrots
 2 tbsp or 4 cloves minced garlic
 2 medium or 1 large minced onion(s) bunch of spring onions or leeks
 1 egg
 5 tablespoons sesame oil
 1 teaspoon freshly ground pepper
 1 teaspoon salt
 5 g seasonings
 50 pcs. large or 100 pcs. small wanton or siomai wrapper
 III. Procedure

Lumpia:

1. In a Large bowl, combine ground pork, ground beef, onion, and carrot.
Make sure to completely mix everything. I suggest getting down and
dirty and use your hands. Knead the meat in the bowl if you must.
Gradually blend in the soy sauce , black pepper, garlic powder, and
salt until all ingredients are evenly distributed.

2. Lay out a few wrappers at a time on a flat surface, and place about 2
tablespoons of the filling in a line down the center of the wrapper.
Make sure the filling is no thicker than your thumb, or the wrapper will
cook faster than the meat. Take the bottom and top edges of the
wrapper and fold them towards the center. Take the left and right
sides, and fold them towards the center. Moisten the last edge of the
wrapper to seal. Now repeat using the rest of the wrappers

3. Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190

degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes,
turning once. Lumpia are cooked through when they float, and the
wrapper is golden brown. Cut in half, or serve as is with dipping sauce.

Siomai:

1. Mix all the ingredients for the filling in a bowl.

2. Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture.
Place 2 tsp of meat in each wrapper until nothing is left unfilled. Each
wrapper will have 10 grams of siomai.
3. To enclose, gather up the edges of the wrapper and gently fold 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. –
Meanwhile, boil water and brush steamer with oil.
4. When the water gets to a rolling boil, arrange the siomai in the
steamer and let stand for 15-20 minutes, longer for larger pieces.
5. Serve with soy sauce, calamansi and sesame oil.