How to Make Chinese Kikiam

Chinese Kikiam is a savory, meat-filled delicacy wrapped in bean curd skin, combining ground pork, vegetables, and aromatic spices, then steamed and fried to golden perfection.

Prep Time8

Cook Time30

Course: Appetizer

Cuisine: Chinese/Filipino

Keyword: Chinese kikiam

Servings: 15 pcs

Calories: 214kcal

Author: Manny

Ingredients

1 kilo ground pork
3/4 cup Shiitake mushrooms chopped
3/4 cup grated carrot
3/4 cup grated turnip
1 pc onion minced
200 grams shrimps peeled and minced
1/2 cup cornstarch
4 Tbsp. oyster sauce
4 Tbsp. soy sauce
1/2 Tbsp. five spice powder
1 tsp. white pepper
2 Tbsp. sugar
bean curd skin tawpe

Instructions

How to Make Chinese Kikiam

In a mixing bowl, combine ground pork, Shiitake mushrooms, grated carrot, grated turnip, onion, shrimps, oyster sauce, soy sauce, sugar, five spice powder, white pepper and cornstarch.
Mix all the ingredients until well combined. You can use your bare hands to mix the ingredients thoroughly. After mixing, set aside.
Lay a piece of bean curd skin (tawpe) in a clean flat surface. Put 3 to 4 tablespoons of the meat mixture in the center of the tawpe.
Shape the meat mixture into log shape and fold the sides of the tawpe.
Brush some cornstarch slurry on the other end of the tawpe then roll it to wrap the mixture then seal the edges.
Put the kikiam in a steamer then steam for 30 minutes. When done, let it cool.
Fry the kikiam in a frying pan until golden brown. Remove from pan and slice before serving. Serve with kikiam sauce.
To make kikiam sauce" combine cornstarch, sugar, soy sauce, water and a little ketchup. Stir until the cornstarch is dissolved. Then cook until the sauce is thick.

Video

Notes

Cooking Tips of Chinese Kikiam:

Tip 1: Ensuring a Well-Balanced Filling

To achieve a flavorful and well-balanced filling for your kikiam, finely chop the Shiitake mushrooms and grate the carrot and turnip. This ensures an even distribution of flavors and textures throughout the meat mixture. Mixing by hand allows you to feel the consistency and ensure everything is thoroughly combined.

Tip 2: Perfecting the Wrapping Technique

When wrapping the meat mixture in the bean curd skin, be gentle but firm to avoid tearing the delicate wrapper. Use a cornstarch slurry to seal the edges securely, preventing the filling from spilling out during steaming and frying. Taking the time to properly wrap and seal each log ensures a uniform shape and better presentation.

Tip 3: Achieving the Ideal Golden Brown Finish

After steaming the Kikiam logs, let them cool completely before frying. This step firms up the filling, making it easier to handle and less likely to fall apart in the hot oil. Fry the Kikiam over medium heat until golden brown and crispy, ensuring a perfect contrast between the crunchy exterior and savory interior.