Siomai is a traditional Chinese dumpling. This popular dumpling has made its way to the heart of the Filipino’s as evidenced by the hundreds of stalls, eateries, and restaurants who serve them. Traditionally cooked through steaming, siomai nowadays are also served fried complimented with soy sauce and calamansi.
In Manila, the best siomai can be found in the Manila China Town (which is the oldest China Town in the world). Several Chinese restaurants and even stalls serve different siomai varieties. Outside of China town, Pao Tsin would be the best one for me.
This recipe that I have for you is the Cantonese variety. It basically makes use of ground pork, shrimps, and mushrooms as the main ingredients. I liked this recipe for its oriental taste.
Try this delicious recipe.
Recipe: Siomai
Ingredients
- 2 1/2 lbs ground pork
- 1 cup shrimp, minced
- 2 cups water chestnuts, minced
- 5 tbsp sesame oil
- 1 tbsp ground black pepper
- 1 cup onion, minced
- 1 cup carrots, minced
- 1 1/2 cups white mushroom, minced
- 1 pack won ton wrapper
- 1/4 cup scallions, minced
- 2 tsp salt
- 1 piece raw egg
- Water for steaming
Watch the cooking video:
Cooking Procedure
- Combine all the ingredients except for the water and wanton wrapper and mix thoroughly.
- Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)
- Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).
- Serve hot with kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!
Number of servings (yield): 12
My rating
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Hello kuya Vanjo, ask ko lang kung may ibang alternative ba ng singkamas, wla kc akong makita niyan dito sa lugar nmin eh, i really love to make siomai, please! i really love ur website, i’ve been expirementing a lot of foods from here & it always ends up yummy! God Bless… hope to hear from u soon
Hi,Kuya Vanj!!!How are you po?Thank you sa pagpost ng mga recipe nyo it’s really help me a lot dahil mahilig ako magluto at thankful ako dahil madami ako natutunan dito,kaya lang minsan yung very expensive na recipe nyo diko afford kaya sometimes natatagalan ako iluto,=(but,I hope,mailuto ko pa rin sya favor naman,sana pag medyo mahal ang ingredients baka pde may option na ipalit dun sa ingredients na affordable at yung ganun din ang magiging texture at lasa ng food kahit di sya ganun kamahal ang ingredients nya….Thank you at GOD BLESS PO!!!luv u po,muwah,muwah,tsup,tsup,heheheheh
weng, you can do without water chestnuts. It has a mild taste though and I just add it for the additional texture.
You just might have missed it. It should be in 1:26 to 1:35 (minutes) of the video. Hope this helped.
Anyong haseyo shane! Wow naman, mukang lagi tayong may outing
Good naman at nagustuhan nila ang mga luto mo, pwede ka nang mag business dyan hehe 
charneli, thank you for commenting. Mas close na ba kayo ng byenan mo ngayon? hehe biro lang.
I’m really happy to know na nakakatulong yung mga recipes natin dito. We can add your success feedback with the others na nagsasabi na talagang nagustuhan nila yung mga recipes natin. Keep on cooking!
Not a problem Cecilia. I see that you are Ilongga, sarap din ang ilonggo cuisine (My lolo is from La Carlota) .
Hi Jon, you may use ground chicken or turkey for this recipe. It won’t taste like pork though but it is still a good alternative.
vhinz, baka medyo nalabuan ka lang ng rinig. Its WATER chestnut. Hope this helps.
Not a problem Vhinz…no harm done
adski, post tayo ng recipe nyan soon.
Hi there loving wife. You may want to try to grease the steamer first (spray some oil or use a paper towel with oil and wipe it on the steamer) before putting-in the dumplings. Through this,maiiwasan natin dumikit yung wrapper sa steamer. Lumpia wrapper such as TYJ will do po..pero di po pwede if yan yung ordinary lumpia wrapper sa Pinas.
yup honda_kid..same lang yun. Yung singkamas is for added texture and filler na rin.
halo kuya,
thanks for the reply by the way successful yong pagluto ko sa siomai , thanks big to you…ubos lahat
God bless!
kareen
cabalen, di masyadong maaapektuhan ang lasa. Yung texture ang mapapansin mong magiiba.
salamat ng marami kuya, as i said before, kumukita ako sa recipes na binigay mo, sarapppp po kasi.MARAMING MARAMING SALAMAT PO KUYA,,,SANA MARAMI KA PANG POST NA MASASARAP NA PAG KAIN.GOD BLESSED PO LAGI.NOW ITO ISA SA PABORITO KUNG SITE, AND BEEN SHARING SA MGA FRIENDS KO AND THEY LIKE IT, HEHEHE..ITO DAW PLA SECRET KO..MASASARAP NA TIMPLA, I LOVE COOKING PO KASI AND AT THE SAME TIME EXPERIMENTING FOODS….SALAMAT PO ULI KUYA…HANGGANG SA MULI…
GOOD NIGHT…
kua gusto ko itry ang sioamai mo?kaso bkit sa video wala scallion ano ba un saan nabibili?
scallion – a.k.a spring onion
hi im frm lacarlota…im a fan of this site…mas lalo na ngaun ilonggo dn pla c grandpa mu