Fried siomai is a type of open topped dumplings filled with pork, mushrooms and prawns wrapped in wonton wrapper then deep fried.
During the old days fried siomai was non-existent (at least commercially), and since then siomai has all spotlight pointing to it, a Filipino favourite that is eaten as a snack, a side dish or even as mains. Usually served with soy sauce, calamansi and a special sauce made with chillies and garlic. It was one of my favourite snacks, and during lunchtimes if a siomai is accessible from where I am having my food, it would definitely be one of my side dishes. Many years later this alter ego came out, a fried variant and it took the Philippines by storm, now the humble siomai have a counterpart that is as equally loved.
Fried siomai is basically the same siomai, but instead of steaming this dumpling, it is deep fried, giving a nice crunch on the outside leaving the insides soft and moist. I love both types and they can be enjoyed on different occasions, for me the steamed ones are great as a snack item while the fried ones are great as a pulutan or ulam.