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. nonet says:

    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

  2. mckoy says:

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

  3. 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!

  4. Susubukan ko mamaya. Looks really yummy!

  5. pau, I’ll try to do that soon.

  6. 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!

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

  8. luckysagi1234 says:

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

  9. 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.

  10. Your sooo welcome Det :)

  11. stella says:

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

    kensington kansas

  12. 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!

  13. 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…

  14. charly says:

    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.

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

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

  17. honda_kid says:

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

  18. 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

  19. dexter_sativum says:

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

  20. ron ron says:

    baka meron po kayong dimsum na chicken feef. thanks

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

  22. 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!

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

  24. 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.

  25. 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!

  26. squuek says:

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

  27. Thanks for sharing! Looks so yummylicious.

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

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

  30. porkypine says:

    it looks so delicious,
    good job! :)

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

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

  33. 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.

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

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

  36. adski, post tayo ng recipe nyan soon.

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

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

  39. pisces_eyes says:

    scallion – a.k.a spring onion

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