Pork Siomai

07/30/2009 By

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.

Siomai

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

  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

My rating 5 stars: ★★★★★ 1 review(s)

Filed Under: Dimsum and Dumplings, Pork Recipes, Recipes Tagged With: , ,
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Comments

  1. porkypine says:
    07/31/2009 at 1:18 am

    it looks so delicious,
    good job! :)

  2. aLiNe says:
    07/31/2009 at 2:05 am

    I’m craing for siomai now… huhuhu!

  3. weng says:
    07/31/2009 at 2:25 am

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

  4. charneli says:
    07/31/2009 at 5:44 am

    wow sarap naman nyan kuya, thanks for sharing ur recipes. so ngaun lam ko na kung paano mag gawa ng soimai thank you…. lam mo kuya ginawa ko ung embutido mo tapos pinatikim ko sa biyenan ko aba! nasarapan sya at un tinatanong sakin kung paano daw gawin un at gagawa daw sya. again thank you….

  5. beth says:
    07/31/2009 at 10:51 am

    thanks kuya…sarapppppppp

  6. Cecilia MQ says:
    07/31/2009 at 8:09 pm

    Thanks for sharing! Looks so yummylicious.

  7. squuek says:
    08/01/2009 at 1:08 pm

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

  8. shane says:
    08/03/2009 at 6:40 am

    Anyong haseyo kuya van!ang sarap naman talaga ng siomai kaya di ko kinalimutan sa baon namin sa outing kanina.hhehhehhe!isa lang sinabi kuya para raw nasa pinas sila at kumain sa chowking, panalo rin sa panlasa ng koreano na kasama namin sa outing first time nila kumain ng siomai.thank you so much kuya van sa isa na naman na recipe na natutunan ko sayo.GOD BLESS…..

  9. remy says:
    08/04/2009 at 8:17 am

    kuya tnx sa mga menu mo..atleast d puro adobo ung naluluto ko kc un lng alam ko lutuin eh…hehehe

  10. kareen says:
    08/11/2009 at 8:47 pm

    halo kuya,

    hulog ka talaga nanglangit, kasi gusto ko talaga magluto nang pork siomai mag bibirthday na in 11 days time yong anak ko 2 years old n in aug 23…
    ( im actually from cebu)..

    thanks,
    kareen from christchurch ,new zealand

  11. cookingwaswi says:
    08/12/2009 at 10:52 am

    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.

  12. Marvin says:
    08/12/2009 at 6:03 pm

    paano po gawin ung chili garlic sauce nya…sarap kasi nun ung ung ngpapalasa sa siomai kasaam ng toyo kalamansi..tnx po sa recipe

  13. Panlasang Pinoy says:
    08/17/2009 at 2:55 pm

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

  14. jon dee says:
    08/28/2009 at 4:02 pm

    kuya im a nurse working in saudi arabia. i want to make a surprise siomai for my love one, kaso ala namang baboy dito sa saudi. can i substitute the pork with chicken instead. masarap din kaya. tensk a lot

    jon

    saudi

  15. miyat says:
    08/28/2009 at 11:00 pm

    hikuya
    wow sarap ng siomai, kuhang kuha yung gustokong lasa…
    salamat po ng marami.

  16. d'vhinz code says:
    08/29/2009 at 1:19 am

    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!

  17. d'vhinz code says:
    08/29/2009 at 1:37 am

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

  18. Sharmayne says:
    08/31/2009 at 5:26 pm

    hi kuya! Natry ko na tong recipe mo sarap! panalo, ung nagpapalakas pla ng aroma is ung sesame oil hehe, tlgang pinilit ko mommy ko na magpunta kmi sa grocery para kumuha ng mga ingredients, nung una nahirapan ako sa pag babalot, pero nung tumagal nagets ko na hehehe, aun! pagka steam ng siomai kinain agad ng mga kapatid ko, ung mga left over namn prinito ko na kinaumagahan hehe! uboS simot na simot!
    nga pala ginawa ko rin ung bicol express recipe mo sa baby shower ng tita ko pinoy style kc eh, nagustuhan ng mga tao, hahah! tapos un pa ung unang potahe na naubos, sa dessert namn ginawa ko ung leche flan recipe mo 3 lahat ginawa kong leche flan 2 sa bb shower, isa dto sa bahay haha ubos nanman laat, dapat nga ung crema de fruta ung gagawin kong dessert kaso la ng time, ako lng kc nagluluto eh,
    gusto ko lang ishare tong mga to kc kung hnd dahil sa site mo hindi ko magagawa mga recipes na nailuto ko, buti nlng tlga nanjan ka hehe tnx ulit kuya and godbless :)

  19. adzki says:
    09/04/2009 at 12:23 am

    kuya pano po ba malalaman na luto na yung shomai?? at saka natikman ko yung shomai ng cebu tapos may nilagay sila na parang chilli sauce na may mga seeds pa ng sili na nilalagay nila on the top of the shomai… panu po bah yun sarap kac ng maanghang eh!!! thanx po kuya

  20. ging says:
    09/08/2009 at 10:35 am

    salamat po ha… nagun alam ko na kung paano ang pagluto ng masarap na siomai… may surprise na ako sa anak kong paborito ang siomai.. ipagluluto ko sya pag-uwi ko ng pinas… hehehe… God bless po! :)

  21. rita says:
    09/09/2009 at 7:59 pm

    kuya may problem po ako wala akong makita na pambalot ng siomai d2 sa korea may nakita ako pero sobrang liit,baka pwede nyo akong turuan gumawa ng pambalot ng siomai,para nman po magamit ko na rin ung binili kong steamer…hi! hi! hi!…salamat po

  22. josie says:
    09/12/2009 at 2:22 am

    Hi, I am Josie from Dubai, ang dami ko ng natutunan sa mga recipe mo. Actually, I am planning to put up a catering services dito baka may mga ideas ka na puwede mong i-share sa akin. mahilig talaga akong magluto. Ang galing na talaga nitong site mo. Pwede rin bang makahingi ng recipe ng sauce ng siopao.

  23. ron ron says:
    09/14/2009 at 3:08 am

    baka meron po kayong dimsum na chicken feef. thanks

  24. dexter_sativum says:
    09/14/2009 at 5:20 am

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

  25. lovingwife says:
    09/14/2009 at 10:45 pm

    hi kuya,
    tnx for ur recipes.Actually i just tried ur siomai recipe last nyt.
    medyo pumalpak nga lang ako kc ang ginamit kong pambalot ay ung para s shanghai.pghango ko s steamer nahulog ung mga fillings.msarap nmn pero kaso kulang n sa presentation.i used ground beef kc walang pork dito s qatar.
    i will try ur siopao nmn soon.ty

  26. kristine says:
    09/15/2009 at 9:48 pm

    hi kuya….
    masarap ang siomai lalo na kapag my chilli sauce… sana my video or recipe ng chilli sauces..thanks chef

  27. Keng says:
    09/16/2009 at 5:19 am

    I already tried baking your Pandesal recipe and it was the best recipe I have tried so far. However, I also tried making siomai and though the tutorial in wrapping helped me a lot, I still encountered the same old problem , even if I placed oil and aluminum foil on the steamer, I ended up with wrapper scattered all over the place. Ano po kaya naging problema at paano ko mapapanatiling nakakapit yung wrapper sa siomai mixture after steaming? Thanks.

  28. ana lustig says:
    09/19/2009 at 1:50 pm

    kuya,
    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

  29. honda_kid says:
    10/04/2009 at 8:27 am

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

  30. lalaine says:
    10/11/2009 at 2:03 pm

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

  31. cabalen says:
    10/15/2009 at 5:40 am

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

  32. charly says:
    10/20/2009 at 12:35 am

    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.

  33. Mercy Sullivan says:
    10/20/2009 at 11:14 am

    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…

  34. CAEASAR VINCENT D TABANCAY JR. says:
    10/21/2009 at 9:10 pm

    ang sarap natikman ko na]

  35. Det says:
    10/29/2009 at 10:08 pm

    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!

    • Panlasang Pinoy says:
      11/01/2009 at 1:50 pm

      Det, pwede pong gamitin ninyo ang Doll spring roll. Olive oil is cannot replace sesame oil. We use sesame oil for its unique taste and aroma. Hope this helps.

  36. stella says:
    10/30/2009 at 6:09 pm

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

    stellla
    kensington kansas

  37. Det says:
    11/03/2009 at 11:14 pm

    Thanks a lot! Na-try ko na po, galing! Sarap talaga. Satisfied n din ang craving ko for siomai. Salamat po talaga. God bless you and your family.

  38. riza says:
    12/28/2009 at 9:56 pm

    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.

  39. luckysagi1234 says:
    12/29/2009 at 10:39 pm

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

  40. ritz says:
    01/03/2010 at 12:25 am

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

  41. jhie says:
    01/12/2010 at 8:06 pm

    hi,
    my husband loves this pork siomai when i made this recipe. first time nakatikim ng pork siomai and he did loves.this will help me to prepare some filipino food for him try everything para masanay ng lutong pinoy! (“,)

    thanks.

    jhie

  42. kopiko411 says:
    01/17/2010 at 11:21 pm

    hi,
    Kuya ask ko lang po bat ung wrapper po ng siomai sa upper part medyo matigas at naging yellowish sya? ganun po ba un?

  43. Eloisa says:
    01/30/2010 at 9:44 pm

    Hi po! ask ko lang po, kung ano pwede i replace over water chestnut, kasi wala po singkamas dito sa Dubai, ano po ba pwede ipalit, i really love dubplings specially siomai, thanks for sharing this recipe,. God bless!

    • Panlasang Pinoy says:
      01/31/2010 at 6:08 pm

      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!

  44. raquel says:
    02/11/2010 at 12:06 pm

    thanks po so much!pwede po ba mgrequest ng bola bola?

  45. madel says:
    02/15/2010 at 8:16 pm

    ang sarap!! buti nalang kahit late ko na na visit tong site na ito atleast marami pa rn ako natutunan ….more power!!!! the best!

  46. annalee says:
    02/16/2010 at 8:22 pm

    pwede beef minced dito?

  47. mhean says:
    02/21/2010 at 10:44 pm

    kasing sarap po ba kaya yan nung kilalang nagtitinda ng siomai dito sa San Pablo City, yung sa Siomai Fudhaus

  48. pau says:
    03/02/2010 at 3:50 pm

    hi salamat po sa siomai recipe ita-try ko tlaga to ksi paborito ko to. salamat po

  49. pau says:
    03/02/2010 at 8:44 pm

    kuya pwede nyo po ba i-share sa min kung pano paggawa ng chilli sauce na tipo bang bagoong style na ang hitsura nya. kasi masarap ihalo yun sa may toyo at lemon. salamat po

  50. Richelle says:
    03/14/2010 at 7:29 pm

    Kuya, I made this and it’s HEAVEN! As always, thanks for sharing ur recipes. It’s a big help for all of us. Wag ka sana magsawang turuan kaming magluto, lol :) Good bless…

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