Pork Siomai Recipe

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 complemented with soy sauce and calamansi.


In Manila, the best siomai can be found in the Manila ChinaTown (which is the oldest ChinaTown 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 Siomai 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 Siomai Recipe and let me know what you think.

Pork Siomai Recipe
Nutrition Information
  • Serves: 6
  • Serving size: 6
    Prep time: 
    Cook time: 
    Total time: 
    • 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
    1. Combine all the ingredients except for the water and wanton wrapper and mix thoroughly.
    2. Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)
    3. 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).
    4. Serve hot with kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!


    Watch the cooking video:


    1. Hello po!
      Ano po ba ang pwdng ipang alternative xa wonton wrapper?

    2. Johnnylynn says:

      Thank you so much for sharing your recipe. Very impressive, luv it!!

    3. any altrnave sa singkamas and white mushroom?

    4. Its good to hear from you, Lory. Thanks for the feedback.

      • naples10 says:

        finally I get to see how you looks like! it’s exactly a week now that this site is driving me nuts experimenting in my kitchen… you sounds like the ‘jamie oliver’ of the UK… love your kitchen stylings and choice of recipes you are sharing! MORE POWER and hope, after a month or so of hanging out in this site, I can still keep my weights! ARRIVEDERCI from Italy! ;D

    5. sheren says:

      two thumbs up panlasang pinoy! as a housewife im searching for more recipes to serve for my hubby…and when I tried you lumpiang sariwa recipe I got an idea to start a small business out of making lumpiang sariwa for orders only. Thank you! you are really a big help to me!

    6. i hope you could include also how many servings will be made for a particular recipe,…thanks for this website it helps a lot of people who wanted to cook the proper way

    7. hi,i can finally cook.I’m glad you don’t just give recipes,you also provide supporting videos.You make my life easier.Love this site and i love u too

    8. cherri says:

      can i use dumpling wrapper instead.

    9. hi..can i use olive oil instead of sesame oil?

    10. avelina says:

      hi just want to ask if i dont have water chestnut or i couldn’t find any what will i used for atlernative?
      thank you. your website is very useful and easy to follow. continue what your doing because you teach and you help people to cook easily especially the one who doesnt know how to cook. thanks again

    11. thanks once again love the recipe of pork siomai…love also the way u teach,love ur voice to be added…more power panlasangpinoy

    12. My siomai turned up delicious, but the wonton wrapper was too soft and watery, not presentable. Wht do you think was the problem? Thank you.

    13. Ano po yung recipe ng sauce for siomai?

    14. Lourdes Guzman says:

      Gumamit ka ng water chestnut,de lata ito kaya dapat hiwain ng maliliit( minced ).

    15. Lourdes Guzman says:

      Water chestnut is apulid. Singkamas is jicama.

    16. cherishingcherrie says:

      water chestnut = apulid
      turnip = singkasama

      • Lourdes Guzman says:

        Cherishingcherrie, sa grocery store ang tawag nila sa singkamas ay jicama.

    17. lito r garcia says:

      scallion, spring onion and green onion iisa lang ba ito? anu naman ang scallop? petchay ba?

      • Lourdes Guzman says:

        Ang tatlong binanggit mo ay pare-pareho ang kahulugan. Ang scallop ay shell seafood.Ang pechay ay gulay, sa English ay bachoy.

      • victoriajoy says:

        un pong dahon ng onion.

    18. Thank you for the siomai recipe. Can i use dried shitake mushroom instead?

    19. hi kuya.. uhm, can i ask something? raw ba ang hipon? or cook? and low fire or high or medium po ba? i need to know asap kuya.. kasi yan ang share ko this comming x-mas for my family party :)

    20. hi kuya, uhm would like to ask if the shrimp is a raw or cooked?

    21. hi! thanks for posting ur recipes and cooking, i already start a small business with ur help by letting us view ur site and technique of cooking, i hope u will continue sharing ur God given talent to us! more power and God bless!

    22. Hi po.. thanks for this recipe. I am very keen to try it for my daughters 8th birthday party here in new zealand. I was just wondering how many siomai does this recipe make? Thanks

    23. Wow h0w nice naman at me video pa of procedure how do do it coz i’m planing to put a business it seems very interesting and low capital pa

    24. Fatima says:

      Hi Kuya,

      been watching ur cooking videos… and I really love the way you do it.. More recipes to come… God bless you…

    25. honey526 says:

      hi, would like to ask if theres no singkamas. what would be a great substitute?.

    26. meicha says:

      what is scallion??

    27. mirasol says:

      i want to know how to make a wanton wrapper for my siomai recipe.Can u help me how to make it?

    28. bonnie says:

      Kuya, I followed everything but the problem is hindi dumikit iyong meat mixture sa wrapper. Pls. reply. Thank you so much.

    29. I’ll try this on my daughter’ s 2nd bday party..thanks PP for the recipe!!

      • By the way, I’m confused about the water chestnut and singkamas.. I don’t know what did you actually used as one of your ingredients. Is it waterchestnut(apulid in tagalog or jicama (singkamas in tagalog? Your reply will be greatly appreciated. Thanks!

    30. i just want to ask if i would make a commercialized siomai, what other ingredients should i add that doesn’t ruin much of the real flavor o0f siomai?

    31. Thank you so much sa panlasang pinoy..Dito ako sa Spain and can´t avoid to miss filipino foods..But through this panlasang pinoy it helps me to enjoy filipino taste even I am in foreign land..
      More Power to Panlasang Pinoy and Keep up the Great help to kababayans be it in Philippines or abroad…
      All the Best!

    32. Hi! I was craving for sio mai the past couple of weeks ago. Then I tried making it using your recipe (with exact measurement), it turned out really good! :) even my co-workers liked them (they’re Canadian). Thank you for sharing! :)

    33. i tried this one but pls tell me kasi hindi dumikit yung wanton wrapper sa mix ko after cook ..what should i do?

    34. agentorange says:

      hi po…

      iv’e tried this recipe a couple of times…so good!

    35. Hello po I been following u last yr pa but haven’t commented here or had chance to comment in ur site or even in YouTube but atleast I subcribe in ur vid. I havent cook anything even rice Not till when I’m 22 which is last year (it’s embarassing but it’s true) I lived away from my mom so I need to cook something Ruther than having take away food everyday ur A great help to me kuya my mom can tell me on how to cook FILO food through phone but ur tips, video and everythig was amazing taste exactly the same in pinas and more easier to follow.I luv it so much. I make this Siopao asado last night taste was good but the presentation/look of it is more like a circle lol. Thank u very much kuya. Highly appreciated. God bless and hope u and ur family is in gud health.

    36. hi thanks for the awesome recipe..u’re really a big help to us lalo na outside the philippines…..more sucess and goodluck!!!!cheersss hope more recipe to come..thank you

    37. andrea says:

      hi. i just want to ask if what would you prefer to use for wanton wrappers, is it the thick or the thin one texture? thank you very much…Godbless

    38. hi kua ask q lan po kung ano ung gnwa niong sawswan ng siomai want to try for my bday:-)God Bless kua

    39. Aniline says:

      wow! kamaayo…ur site is now my favorite…

    40. mckoy, rinsing ground pork will just ruin it. I suggest that you get ground pork from your trusted source for sanitation purposes.

    41. dogafin says:

      great video! i just wanted to point out that water chestnuts are not sinkamas, its different from jicama which is what you used in your ingredients, sinkamas. with the confusion set aside, id rather use the real thing! which is sinkamas! waterchestnuts are really bland and watery and not entirely at all sweet! its really just a subsitute. i was delighted to learn that you used jicama other than chestnuts, so great video! i really didnt know how to wrap the little buggers so thank you! i bet your dimsums are great! i cant really find sinkamas anywhere! i would have loved to know what your dimsums tasted like! im practically drolling over my keyboard!

    42. pau, I’ll try to do that soon.

    43. great recipe! love it..made it last new years eve…yummy..

    44. luckysagi1234 says:

      Would you have a recipe for garlic chili sauce to go with the siomai?
      Thank you in advance.

    45. Been subscribed for 2 weeks now. So glad i found you. Make me so happy ‘coz i love cooking and it gives me knowledge,tips and everything. Big thanks to you! I’d been wanting to make siomai for a long time since i’d been here in US for almost five years now, but just dont know how to make it. You’re such a blessings and i tried the recipe last week. OH yeah!!! It was great. I shared it to american friends. They said it was so good. Thanks!!! Keep up the good work.

    46. Your sooo welcome Det :)

    47. stella says:

      thanx for ur recipe. delicious A++++++++++++++++++
      very good.

      kensington kansas

    48. I used your siomai filling for my lumpiang shanghais~delicious! Thanks for sharing.

    49. dexter_sativum says:

      sir,. ung salt po ba eh ung ordinary table salt? is it not the refined one?

    50. sir, sorry nga po pala…i forgot, you mentioned WATER CHESTNUTS nga pala, sa lahat sorry din po…God bless po!

    51. 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.

    52. kareen, advance happy birthday sa baby mo. Glad to be of service to you guys.

    53. squuek says:

      ahhh chef where did the shrimp go?i didn’t see you mention the shrimp in the video.hahaha kalimutan

    54. Thanks for sharing! Looks so yummylicious.

    55. what will be the substitutes if water chestnuts are not available?if without it does the taste different?

    56. I’m craing for siomai now… huhuhu!

    57. porkypine says:

      it looks so delicious,
      good job! :)

    58. weng, you can do without water chestnuts. It has a mild taste though and I just add it for the additional texture.

    59. You just might have missed it. It should be in 1:26 to 1:35 (minutes) of the video. Hope this helped.

    60. Not a problem Vhinz…no harm done :)

    61. adski, post tayo ng recipe nyan soon.

    62. yup honda_kid..same lang yun. Yung singkamas is for added texture and filler na rin.

    63. cabalen, di masyadong maaapektuhan ang lasa. Yung texture ang mapapansin mong magiiba.

    64. pisces_eyes says:

      scallion – a.k.a spring onion

    65. hi im frm lacarlota…im a fan of this site…mas lalo na ngaun ilonggo dn pla c grandpa mu :)

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