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.
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
- 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
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Susubukan ko mamaya. Looks really yummy!
Kuya,
Nag try akong lutuin and siomai at dinuguan recipe mo at ang sarap,tamang-tama ang lasa maraming salamat. God bless you always and your family.
Salamat ng marami sa mga e-mail recipe mo sa akin.
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..thanks you sa mga recipe.. it really helped me a lot! Binigyan mo ako ng mga idea kung ano ang lulutuin for my sons christening and for everyday recipe na din. Salamat ng marami. God bless you more and more…U
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.
2 thumbs up! i have tried cooking this at home yesterday. though i used ground beef kasi wala ditong pork sa saudi.ang sarap my all time favorite! keep up the good work! i love ur site very helpful!
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.
kuya thank you po uli for this, kumita ako for this hehehe,,how wonderful…thank u so much again,,,,, and may GOD BLESSED YOUR FAMILY AND MORE SUCCESS TO COME….. i know marami ka nang na ti trach dahil sa masasarap mo pong recipes…..I AM VERY PROUD OF YOU BEING A PINOY….
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?
hello po ulit..mission accomplished!!Very yummy po ang kinalabasan,i took photos ng mga niluto ko but dont know how to upload here po eh..Tuwang tuwa mga nakatikim but of course dahil po un sa pagsunod ko sa exact measurements ng mga ingredients..thanks alot again kuya..keep posting!!
GAANO PO KATAGAL PWEDE MA STORE FOOD NA TO, HOPE REPLY PO KAYO….SALAMAT PO ULI KUYA…GOD BLESSED
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.
sir, pwede po ba na e-omit nlng ung white mushroom at water chestnuts?thanks… =)
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.
i want to know how to make a wanton wrapper for my siomai recipe.Can u help me how to make it?
Kuya, pwede po bang e-cut lahat yung amount ng ingredients sa kalahati? maaapektuhan po kaya yung flavor? Naguumpisa pa lang po akong matutong magluto eh. Try ko lang po muna sya, so konti lang muna gagawin ku sana, baka kasi pumalpak ako. LOL!
pwede po bang walng chestnuts??
what is scallion??
hi poh i think that great i try
pano poh kung walang chestnuts ano poh pwede ipalit?
hello, magrequest sana ako ng recipe ng beef siomai… thanks!
pano po kung walang singkamas ano poh pwede ipalit sana po reply kau kaagad kasi gusto ko poh gumawa ei,, more power poh,,!!!
I tried this recipe tonight and it was really really good. I live in a place in US where there’s not much good chinese restaurants. So this one was really useful. I added a little rice wine vinegar though. Salamat!
gud am po tanong ko lang po bakit nahihilaw at di maluto mabuti un wrapper ng siomai na ginagawa ko. pangnegosyo ko lang po sa mga kapitbahay..sana po bigyan nio po ako ng tips kung paano mutuin ang siomai pag me wrapper na. namumuti po kasi siya..more power po sa inyo..umaasa po sa reply nio…god bless…
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?
masarap! kaya lng, paano po ba ang pag gawa ng sauce nya.thanks po!
hi, would like to ask if theres no singkamas. what would be a great substitute?.
Hi Kuya,
been watching ur cooking videos… and I really love the way you do it.. More recipes to come… God bless you…
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
kuya paano kung ifry ito? need ba bang isteam? please do reply.. thank you… I want to try it..
Geezz..excited ako for this recipe. It will be my first time to cook this. I’m planning to include this on the main course pag may handaan sa bahay. Base from the comments here, i’m sure napakasarap na naman nito. Thanks sa Panlasang Pinoy. I’ll give my feedback as soon as nagawa ko na ito. Sooo excited!
kuya ask ko lang po kung pano gumawa ng Fruit Tart??
salamat po..
Good day po sa inyo! ask ko lng po kng ano pwede ko i wrap sa siomai wla po kc akong makitang wonton wrapper d2 sa oman. pwede ba springroll wrapper? gusto ko kc i try ang siomai nghahanap po kc ako ng recipes pra sa bdya ng bby ko. salamat po!
Kuya.
kung ground beef gamitin ok lng ba same process lng din? (di kac pde gumamit ng babot d2)
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