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. 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. 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. 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. 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. can i use dumpling wrapper instead.

  14. 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. Ano po yung recipe ng sauce for siomai?

  19. 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. 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?

    • 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. 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?

  30. 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!

  31. Erick John S. Ukay says:

    Hello. hayaan mong ma steam for 20 minutes bago i serve. mawala na yang parang powder nya. kailangan ang steamer mo is yung hindi talaga maka labas ang usok ok?

  32. 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

  33. Kuya.

    kung ground beef gamitin ok lng ba same process lng din? (di kac pde gumamit ng babot d2)

  34. 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

  35. Hi Kuya,

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

  36. honey526 says:

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

  37. Sheyshines says:

    hello, magrequest sana ako ng recipe ng beef siomai… thanks!

  38. what is scallion??

  39. mirasol says:

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

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

  41. 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!

  42. Monette says:

    Hi, MR. PANLASANG PINOY. I love your site and way of doing the dishes, hinde complicated. THANKS for your time and love of cooking and sharing them to us. It is truly a Pinoy way. I tried several of the recipes here… still to perfect my siopao, hahahha…. soon I will. I hope you will feature din ang paggawa ng “pork hopia”. More power my friend. Mabuhay tayong lahat. Oh, by the way I had shared your site to my friends/relatives.

  43. how many siomai po ang magagawa sa 2 1/2 na ground porfk? i want to do that po sa busness.thnks po!

  44. Hi!
    I just want to ask if I can use the molo wrapper instead of the one you used.
    Wala kse akong mahanap sa supermarket eh.
    I’m planning to try this recipe on Sunday.
    Thank you! :)

  45. Hi!

    I just want to ask if i can use the molo wrapper instead of the one you used.
    Wala kse ako mkita sa supermarket eh.
    I’m planning to try this recipe sa Sunday.
    Thank you! :)

  46. 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?

  47. Thank you so much sa panlasang pinoy..Dito ako sa Spain and canĀ“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!

  48. Hi Kuya!

    Tried doing your siomai…i like your style in wrapping it. Dun ako medyo nahihirapan. Try putting sesame oil to add more chinese aroma and taste. Just a suggestion though. Kudos to all your recipes. Even if i haven’t tried all of it..i know talagang panlasang Pinoy lahat.

  49. 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! :)

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

  51. Brother,

    Papano gumawa ng sauce ng pork siomai?

    Thanks Bro.. at mabuhay ka.

  52. agentorange says:

    hi po…

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

  53. 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.

  54. 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

  55. kua bat dumidikit dun sa tela, gnamit qo po kasi bamboo steamer.. pnu po ba dapat gwin… really like ur recipes hir n pp… & i’ve learned so much dhil npakasimple & mdli intndhin un instructions nio.. pede po ba magrequest ng paella? hehe gsto qo po ksi matutunan un…

    tnx & more power po!! :D

  56. 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

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

  58. Aniline says:

    wow! kamaayo…ur site is now my favorite…

  59. sonia plana says:

    hi there!
    I’ve been browsing website that can help to guide my business and i think i found the best one.Marami akong natutunan sa mga recipe mo thanks a lot!Hope you can publish more new recipe.GODBLESS..

  60. ano ba sa tagalog yang scallion and water chestnut…andito kc aq sa japan,wala sila english label ng gulay and everything…tell me pls..tnk u

  61. pwde po bang e rinse ko muna yung ground pork bago ihalo sa ibang sankap? or dretso na, wla nang rinse needed?

  62. 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!

  63. Susubukan ko mamaya. Looks really yummy!

  64. pau, I’ll try to do that soon.

  65. Hi Eloisa, yung water chestnuts serve as fillers and also adds some texture to the mixture. Kung walang available dyan sa sa area mo, I think okay lang na huwag kang gumamit; It does not affect the flavor of this dish.

    Pakikamusta na din ako dyan sa mga kaibigan natin sa Dubai. Thanks and ingat lagi!

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

  67. luckysagi1234 says:

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

  68. 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.

  69. Your sooo welcome Det :)

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

    kensington kansas

  71. Hi! Ask ko lang po kung okay din gamitin ang Doll Spring Roll Pastry para sa siomai. Medyo marami kasi kaming tira nyan dito s bahay, balak ko sana gamitin s siomai. And can i use olive oil instead of sesame oil? Will it make a difference? Thanks a lot! I’m really excited to try this one. God bless!

  72. Hello there again..Ang galing mo talaga..Na gustuhan ng hubby ko ang pork siomai na nilu2 ko..at ang galing mong mag explain,maliwanag na maliwanag..Take care and God Bless!!…….Fr..Montana USA…

  73. kuya, pano po kaya gawin ung bonnet shape siomai? ung parang sa master siomai? at sa iba pang ngtitinda ng siomai? napansin ko lang na parang ang kapal ng wanton wrapper para gawin ung bonnet shape na un. tpos ang tendency ng sasag ung wrapper at nahihiwalay sa filling. ano kaya gingmit na wrapper don?thanks.

  74. hello kuya, galing nang recipe mo.hehe.BTW, maaapektohan ba ang lasa kung d ko na lalagyan nang singkamas?tnx.

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

  76. honda_kid says:

    kuya, same lang po ang taste ng siomai kapag walang singkamas? thanks…

  77. ana lustig says:

    marami na po akong siomai na natikman pero kkaiba tong siomai nyo,super hirap pakainin ng baboy tong asawa ko pero sa dami ng ingredients di nya nalasahan yung baboy hahaha thanks po ulit.

    ana from holland

  78. dexter_sativum says:

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

  79. ron ron says:

    baka meron po kayong dimsum na chicken feef. thanks

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

  81. sir, ask ko lang po…bat nyo sinabi na na chestnut ang english ng singkamas? Chestnut po kc ay uri ng nuts, in a species of Oak and Beech Tree, which we commonly called kastanyas; under the genus Castanea…common specie Castanea Sativa. Please try to look for the correct term of Singkamas. Thanks po. By the way, isa po akong masugid nyong tagasubaybay, I learned a lot from you…More power po!

  82. 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.

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

  84. cookingwaswi says:

    hello…i’m just curious, have you tried cooking this without mushroom? i wanna give this a try because there are lots of times that my siomai failed! haaaay, sana this is the recipe that me and my family is waiting for.. thanks for sharing this one.

  85. 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!

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

  87. Thanks for sharing! Looks so yummylicious.

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

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

  90. porkypine says:

    it looks so delicious,
    good job! :)

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

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

  93. vhinz, baka medyo nalabuan ka lang ng rinig. Its WATER chestnut. Hope this helps.

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

  95. adski, post tayo ng recipe nyan soon.

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

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

  98. pisces_eyes says:

    scallion – a.k.a spring onion

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