Pork 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 complemented with soy sauce and calamansi.
In Manila, the best siomai can be found in the Manila ChinaTown, which is considered as the oldest ChinaTown in the world. Several Chinese restaurants and even stalls serve different siomai varieties. While I love the traditional steamed shumai, deep fried works for me too.
This Siomai recipe that I have for you is the Cantonese variety. It basically makes use of ground pork and shrimps. Msuhroom can also be added based on your preference. I like this recipe because it is simple to prepare and the result is delicious. It is best served with a dipping sauce composed of soy sauce and calamansi. Having a small amount of chili garlic paste with it makes it even more delightful.
How to Cook Siomai
Making your own siomai at home is easy peasy. Make sure to have all the ingredients in the recipe below. You will also need a steamer.
Start by mixing all the ingredients in a large bowl, except for water and wonton wrappers. I am using Knorr Pork SavorRich to make my siomai taste better. It really helps improve its flavor.
Once all the ingredients are well blended, wrap a tablespoon or more of the mixture in wonton wrappers. I suggest watching the video below for guidance. Arrange the wrapped pieces on a steamer. Make sure to leave a little space in between each piece to prevent the wonton wrappers from sticking to each other. You may also want to put cheesecloth over the steamer before covering. This prevents the water from dropping directly to the siomai during steaming.
Steam for 15 to 20 minutes. Enjoy this as an appetizer, a main dish, or a snack.
Try this delicious Siomai Recipe and let me know what you think.
Pork Siomai
Ingredients
- 2 1/2 lbs ground pork
- 1 cup shrimp minced
- 2 sachets Knorr SavorRich Pork Seasoning 44g each
- 1 cup jicama minced
- 1 tablespoon sesame oil
- 1/4 teaspoon ground black pepper
- 1 cup onion minced
- 1 cup carrots minced
- 1 piece raw egg
- 1/2 cup scallions minced
- 30 pieces wonton wrapper
- Water for steaming
Instructions
- Combine ground pork and minced shrimp in a bowl. Gradually mix together.
- Add jicama, carrot, onion, scallion, egg, ground black pepper, and sesame oil. Continue to mix until all the ingredients are well blended.
- Add Knorr SavorRich Pork Liquid Seasoning. Mix well.
- Scoop 1 1/2 tablespoons of the pork mixture and wrap in wonton wrapper (see video below for guidance). Perform this step until the mixture is fully consumed.
- Arrange in a steamer and then steam for 15 to 20 minutes.
- Transfer to a serving plate. Serve with toyo and calamansi dipping sauce and some chili garlic paste.
- Watch How to Cook Pork Siomai
- https://youtu.be/fk6My-gCuUY
Jeng says
Hello po!
Ano po ba ang pwdng ipang alternative xa wonton wrapper?
Johnnylynn says
Thank you so much for sharing your recipe. Very impressive, luv it!!
shamy says
any altrnave sa singkamas and white mushroom?
Vanjo Merano says
Its good to hear from you, Lory. Thanks for the feedback.
naples10 says
finally I get to see how you looks like! it’s exactly a week now that this site is driving me nuts experimenting in my kitchen… you sounds like the ‘jamie oliver’ of the UK… love your kitchen stylings and choice of recipes you are sharing! MORE POWER and hope, after a month or so of hanging out in this site, I can still keep my weights! ARRIVEDERCI from Italy! ;D
sheren says
two thumbs up panlasang pinoy! as a housewife im searching for more recipes to serve for my hubby…and when I tried you lumpiang sariwa recipe I got an idea to start a small business out of making lumpiang sariwa for orders only. Thank you! you are really a big help to me!
missy says
i hope you could include also how many servings will be made for a particular recipe,…thanks for this website it helps a lot of people who wanted to cook the proper way
ella says
hi,i can finally cook.I’m glad you don’t just give recipes,you also provide supporting videos.You make my life easier.Love this site and i love u too
cherri says
can i use dumpling wrapper instead.
ylena says
hi..can i use olive oil instead of sesame oil?
avelina says
hi just want to ask if i dont have water chestnut or i couldn’t find any what will i used for atlernative?
thank you. your website is very useful and easy to follow. continue what your doing because you teach and you help people to cook easily especially the one who doesnt know how to cook. thanks again
ann says
thanks once again love the recipe of pork siomai…love also the way u teach,love ur voice to be added…more power panlasangpinoy
Jr says
My siomai turned up delicious, but the wonton wrapper was too soft and watery, not presentable. Wht do you think was the problem? Thank you.
Erick says
Ano po yung recipe ng sauce for siomai?
Lourdes Guzman says
Gumamit ka ng water chestnut,de lata ito kaya dapat hiwain ng maliliit( minced ).
Lourdes Guzman says
Water chestnut is apulid. Singkamas is jicama.
cherishingcherrie says
water chestnut = apulid
turnip = singkasama
Lourdes Guzman says
Cherishingcherrie, sa grocery store ang tawag nila sa singkamas ay jicama.
lito r garcia says
scallion, spring onion and green onion iisa lang ba ito? anu naman ang scallop? petchay ba?
Lourdes Guzman says
Ang tatlong binanggit mo ay pare-pareho ang kahulugan. Ang scallop ay shell seafood.Ang pechay ay gulay, sa English ay bachoy.
victoriajoy says
un pong dahon ng onion.
minnie says
Thank you for the siomai recipe. Can i use dried shitake mushroom instead?