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 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
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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.
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- 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
- 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
Watch How to Cook Pork Siomai
Ano po ba ang pwdng ipang alternative xa wonton wrapper?
Thank you so much for sharing your recipe. Very impressive, luv it!!
any altrnave sa singkamas and white mushroom?
Vanjo Merano says
Its good to hear from you, Lory. Thanks for the feedback.
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
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!
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
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
can i use dumpling wrapper instead.
hi..can i use olive oil instead of sesame oil?
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
thanks once again love the recipe of pork siomai…love also the way u teach,love ur voice to be added…more power panlasangpinoy
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.
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.
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.
un pong dahon ng onion.
Thank you for the siomai recipe. Can i use dried shitake mushroom instead?