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 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 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.


Siomai Recipe


  • 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

  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!

Number of servings (yield): 12

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  1. cecille says:

    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 ;-)

  2. kuya anong ibang alternatives if walang singkamas?

  3. Gerald says:

    Mga bro pano to lutuin gamit yung rice cooker na may steamer?

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

  5. jinky says:

    hello sir sana poh turo niyo rin kung panu ung souce ng siomai para kumpleto hehehe :)

  6. Johnnylynn says:

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

  7. shamy says:

    any altrnave sa singkamas and white mushroom?

  8. ailleen kumikita ka pala sa recipe nya eh.. dapat my 5% sya sa income mo. hahahahahaha

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

    • john romar says:

      kuya panu po mg 2 kilos ng pork??ganu n karami ung i aadd n mga ingredients??thanks po,,need ng help

    • 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

  10. 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!

  11. 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

  12. 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

  13. cherri says:

    can i use dumpling wrapper instead.

  14. ylena says:

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

  15. 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

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

  17. 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.

  18. Erick says:

    Ano po yung recipe ng sauce for siomai?

  19. bangaw says:

    hi panlasang pinoy, tried your siomai recipe, it tasted very good kaya lang when i picked it up from the steamer using thongs, sumasabog sya. either kulang ng binder (egg) or i did something wrong. HELP!!!

  20. Lourdes Guzman says:

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

  21. Haidee says:

    scallions is sibuyas dahon lng un. iba kasi ang aroma at flavor na dala ng sesame oil pero kung walang mahanap pwd na siguro ang olive oil. water chestnut singkamas lng un.

    sana naka tulong ako kahit papano. =)

  22. hi! tnx for sharing ur talent. i need the procedure & engredients on how to cook siomai. i had 2 burger stall. i need to sell siomai to add attraction sa mga customer. nkakasawa na din kc burger & hotdogs na lang palagi. hope pati patties din. kc umaangakat ako patties 50 kilos per 7 days which i think mas maka save if ako na gagawa. tnx ulit.

  23. ahehe kua pwd mag request pwd po japanese food naman yung california maki nmn po

  24. cherishingcherrie says:

    water chestnut = apulid
    turnip = singkasama

    • Lourdes Guzman says:

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

  25. lito r garcia says:

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

    • Haidee says:

      galing dagat po ang scallop ung parang clams po bah.

    • 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.

  26. beverly aguilan says:

    tanong ko lang po kung yong singkamas ay kailngng pigain o hindi na po….thnks.

  27. minnie says:

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

  28. 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 :)

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