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

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

  3. 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.

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

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

  6. adski, post tayo ng recipe nyan soon.

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

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

  9. pisces_eyes says:

    scallion – a.k.a spring onion

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