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You are here: Home / Recipes / Appetizer Recipes / Pork Siomai Recipe

Pork 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.

Pork Siomai Recipe

In Manila, the best siomai can be found in the Manila ChinaTown (which is the oldest ChinaTown in the world). Several Chinese restaurants and even stalls serve different siomai varieties. Outside of Chinatown, Pao-Tsin would be the best one for me. We also have a deep fried siomai recipe.

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.

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4.84 from 6 votes

Pork Siomai Recipe

This is a basic recipe for pork siomai. It is easy to prepare and delicious.
Course Appetizer
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 160kcal
Author Vanjo Merano

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

Instructions

  • 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!

Nutrition

Serving: 6g | Calories: 160kcal

Reader Interactions

Comments

  1. porkypine says

    July 31, 2009 at 1:18 am

    it looks so delicious,
    good job! 🙂

  2. aLiNe says

    July 31, 2009 at 2:05 am

    I’m craing for siomai now… huhuhu!

  3. weng says

    July 31, 2009 at 2:25 am

    what will be the substitutes if water chestnuts are not available?if without it does the taste different?

  4. Cecilia MQ says

    July 31, 2009 at 8:09 pm

    Thanks for sharing! Looks so yummylicious.

  5. squuek says

    August 1, 2009 at 1:08 pm

    ahhh chef where did the shrimp go?i didn’t see you mention the shrimp in the video.hahaha kalimutan

  6. Panlasang Pinoy says

    August 17, 2009 at 2:55 pm

    kareen, advance happy birthday sa baby mo. Glad to be of service to you guys.

  7. Panlasang Pinoy says

    August 28, 2009 at 4:11 pm

    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.

  8. d'vhinz code says

    August 29, 2009 at 1:37 am

    sir, sorry nga po pala…i forgot, you mentioned WATER CHESTNUTS nga pala, sa lahat sorry din po…God bless po!

  9. dexter_sativum says

    September 14, 2009 at 5:20 am

    sir,. ung salt po ba eh ung ordinary table salt? is it not the refined one?

  10. lalaine says

    October 11, 2009 at 2:03 pm

    I used your siomai filling for my lumpiang shanghais~delicious! Thanks for sharing.

  11. Panlasang Pinoy says

    October 15, 2009 at 8:55 pm

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

  12. stella says

    October 30, 2009 at 6:09 pm

    thanx for ur recipe. delicious A++++++++++++++++++
    very good.

    stellla
    kensington kansas

    • Panlasang Pinoy says

      November 1, 2009 at 1:51 pm

      Thanks Stella 🙂

  13. Panlasang Pinoy says

    November 4, 2009 at 8:52 pm

    Your sooo welcome Det 🙂

  14. riza says

    December 28, 2009 at 9:56 pm

    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.

  15. luckysagi1234 says

    December 29, 2009 at 10:39 pm

    Would you have a recipe for garlic chili sauce to go with the siomai?
    Thank you in advance.

  16. ritz says

    January 3, 2010 at 12:25 am

    great recipe! love it..made it last new years eve…yummy..

  17. Panlasang Pinoy says

    March 3, 2010 at 7:08 pm

    pau, I’ll try to do that soon.

  18. dogafin says

    April 15, 2010 at 3:52 pm

    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!

    • rico says

      June 26, 2010 at 2:09 am

      I think water chesnuts in tagalog is not really sinkamas like you said, it is called ” APULID “.

      • Panlasang Pinoy says

        June 26, 2010 at 11:19 am

        I stand corrected there. I appreciate this information.

  19. Panlasang Pinoy says

    April 16, 2010 at 2:11 pm

    mckoy, rinsing ground pork will just ruin it. I suggest that you get ground pork from your trusted source for sanitation purposes.

  20. Aniline says

    April 30, 2010 at 2:09 am

    wow! kamaayo…ur site is now my favorite…

  21. annie says

    May 10, 2010 at 12:56 am

    hi kua ask q lan po kung ano ung gnwa niong sawswan ng siomai want to try for my bday:-)God Bless kua

  22. andrea says

    May 10, 2010 at 8:10 pm

    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

  23. jinky says

    May 17, 2010 at 4:46 pm

    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

  24. Franz says

    May 31, 2010 at 10:15 am

    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.

  25. agentorange says

    June 2, 2010 at 11:31 am

    hi po…

    iv’e tried this recipe a couple of times…so good!

  26. ann says

    July 8, 2010 at 7:00 pm

    i tried this one but pls tell me kasi hindi dumikit yung wanton wrapper sa mix ko after cook ..what should i do?

    • Gracie says

      July 9, 2010 at 4:52 pm

      Hi ann, did you follow the exact measurement?

  27. Gracie says

    July 9, 2010 at 4:51 pm

    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! 🙂

    • Gracie says

      July 9, 2010 at 5:22 pm

      And oh.. I made my own sauce.. vinegar or lemon lime + soy sauce + garlic… Just want to share 🙂

  28. mitzi says

    July 20, 2010 at 3:29 am

    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!

  29. deomanalad says

    July 20, 2010 at 3:48 am

    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?

  30. yaffa says

    August 1, 2010 at 7:37 pm

    I’ll try this on my daughter’ s 2nd bday party..thanks PP for the recipe!!

    • yaffa says

      August 1, 2010 at 8:05 pm

      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!

  31. bonnie says

    August 2, 2010 at 5:57 pm

    Kuya, I followed everything but the problem is hindi dumikit iyong meat mixture sa wrapper. Pls. reply. Thank you so much.

  32. mirasol says

    August 3, 2010 at 7:56 pm

    i want to know how to make a wanton wrapper for my siomai recipe.Can u help me how to make it?

  33. meicha says

    August 16, 2010 at 1:57 am

    what is scallion??

  34. honey526 says

    September 7, 2010 at 11:29 am

    hi, would like to ask if theres no singkamas. what would be a great substitute?.

  35. Fatima says

    September 12, 2010 at 7:12 am

    Hi Kuya,

    been watching ur cooking videos… and I really love the way you do it.. More recipes to come… God bless you…

  36. pa0lo says

    September 12, 2010 at 6:33 pm

    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

  37. Mae says

    October 1, 2010 at 4:12 pm

    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

  38. Bing says

    November 30, 2010 at 4:32 am

    hi! thanks for posting ur recipes and cooking, i already start a small business with ur help by letting us view ur site and technique of cooking, i hope u will continue sharing ur God given talent to us! more power and God bless!

  39. kevin says

    December 22, 2010 at 3:27 am

    hi kuya, uhm would like to ask if the shrimp is a raw or cooked?

  40. kevin says

    December 22, 2010 at 4:35 pm

    hi kuya.. uhm, can i ask something? raw ba ang hipon? or cook? and low fire or high or medium po ba? i need to know asap kuya.. kasi yan ang share ko this comming x-mas for my family party 🙂

  41. minnie says

    January 20, 2011 at 12:42 pm

    Thank you for the siomai recipe. Can i use dried shitake mushroom instead?

  42. lito r garcia says

    February 11, 2011 at 5:20 pm

    scallion, spring onion and green onion iisa lang ba ito? anu naman ang scallop? petchay ba?

    • Lourdes Guzman says

      March 9, 2011 at 7:54 pm

      Ang tatlong binanggit mo ay pare-pareho ang kahulugan. Ang scallop ay shell seafood.Ang pechay ay gulay, sa English ay bachoy.

    • victoriajoy says

      March 19, 2011 at 8:54 pm

      un pong dahon ng onion.

  43. cherishingcherrie says

    February 17, 2011 at 11:39 pm

    water chestnut = apulid
    turnip = singkasama

    • Lourdes Guzman says

      March 9, 2011 at 8:12 pm

      Cherishingcherrie, sa grocery store ang tawag nila sa singkamas ay jicama.

  44. Lourdes Guzman says

    March 9, 2011 at 7:46 pm

    Water chestnut is apulid. Singkamas is jicama.

  45. Lourdes Guzman says

    March 9, 2011 at 7:49 pm

    Gumamit ka ng water chestnut,de lata ito kaya dapat hiwain ng maliliit( minced ).

  46. Erick says

    March 28, 2011 at 1:56 am

    Ano po yung recipe ng sauce for siomai?

  47. Jr says

    April 4, 2011 at 12:28 am

    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.

  48. ann says

    April 26, 2011 at 6:26 am

    thanks once again love the recipe of pork siomai…love also the way u teach,love ur voice to be added…more power panlasangpinoy

  49. avelina says

    May 4, 2011 at 1:43 pm

    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

  50. ylena says

    May 7, 2011 at 2:29 am

    hi..can i use olive oil instead of sesame oil?

  51. cherri says

    May 7, 2011 at 3:52 pm

    can i use dumpling wrapper instead.

  52. ella says

    June 20, 2011 at 6:16 am

    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

  53. missy says

    June 29, 2011 at 10:25 pm

    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

  54. sheren says

    July 12, 2011 at 9:51 am

    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!

  55. Vanjo Merano says

    August 22, 2011 at 7:07 pm

    Its good to hear from you, Lory. Thanks for the feedback.

    • naples10 says

      January 31, 2012 at 6:33 am

      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

  56. shamy says

    September 15, 2011 at 7:20 am

    any altrnave sa singkamas and white mushroom?

  57. Johnnylynn says

    October 10, 2011 at 2:44 pm

    Thank you so much for sharing your recipe. Very impressive, luv it!!

  58. Jeng says

    October 25, 2011 at 5:56 pm

    Hello po!
    Ano po ba ang pwdng ipang alternative xa wonton wrapper?

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