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
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
- Combine all the ingredients except for the water and wanton wrapper and mix thoroughly.
- Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)
- 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).
- Serve hot with kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!
Number of servings (yield): 12
My rating
Welcome to Panlasang Pinoy!
it looks so delicious,
good job!
I’m craing for siomai now… huhuhu!
what will be the substitutes if water chestnuts are not available?if without it does the taste different?
Thanks for sharing! Looks so yummylicious.
ahhh chef where did the shrimp go?i didn’t see you mention the shrimp in the video.hahaha kalimutan
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!
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.
kareen, advance happy birthday sa baby mo. Glad to be of service to you guys.
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!
sir, sorry nga po pala…i forgot, you mentioned WATER CHESTNUTS nga pala, sa lahat sorry din po…God bless po!
baka meron po kayong dimsum na chicken feef. thanks
sir,. ung salt po ba eh ung ordinary table salt? is it not the refined one?
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
kuya, same lang po ang taste ng siomai kapag walang singkamas? thanks…
I used your siomai filling for my lumpiang shanghais~delicious! Thanks for sharing.
hello kuya, galing nang recipe mo.hehe.BTW, maaapektohan ba ang lasa kung d ko na lalagyan nang singkamas?tnx.
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.
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…
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!
thanx for ur recipe. delicious A++++++++++++++++++
very good.
stellla
kensington kansas
Thanks Stella
Your sooo welcome Det
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.
Would you have a recipe for garlic chili sauce to go with the siomai?
Thank you in advance.
great recipe! love it..made it last new years eve…yummy..
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!
pau, I’ll try to do that soon.
Susubukan ko mamaya. Looks really yummy!
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!
I think water chesnuts in tagalog is not really sinkamas like you said, it is called ” APULID “.
I stand corrected there. I appreciate this information.
pwde po bang e rinse ko muna yung ground pork bago ihalo sa ibang sankap? or dretso na, wla nang rinse needed?
mckoy, rinsing ground pork will just ruin it. I suggest that you get ground pork from your trusted source for sanitation purposes.
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
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..
wow! kamaayo…ur site is now my favorite…
hi kua ask q lan po kung ano ung gnwa niong sawswan ng siomai want to try for my bday:-)God Bless kua
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
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!!
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
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.
hi po…
iv’e tried this recipe a couple of times…so good!
Brother,
Papano gumawa ng sauce ng pork siomai?
Thanks Bro.. at mabuhay ka.
i tried this one but pls tell me kasi hindi dumikit yung wanton wrapper sa mix ko after cook ..what should i do?
Hi ann, did you follow the exact measurement?
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! 
And oh.. I made my own sauce.. vinegar or lemon lime + soy sauce + garlic… Just want to share
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.
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!
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?
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!
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!
how many siomai po ang magagawa sa 2 1/2 na ground porfk? i want to do that po sa busness.thnks po!
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.
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!
Kuya, I followed everything but the problem is hindi dumikit iyong meat mixture sa wrapper. Pls. reply. Thank you so much.