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Home » 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

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.

pork siomai recipe

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
Print Pin

Pork Siomai

Steamed homemade pork shumai.
Course Appetizer
Cuisine Chinese, Filipino
Keyword pork wontons, shumai, siomai, steamed dumplings
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 people
Calories 595kcal
Author Vanjo Merano

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
US Customary - Metric

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

Nutrition

Calories: 595kcal | Carbohydrates: 10g | Protein: 38g | Fat: 44g | Saturated Fat: 16g | Cholesterol: 218mg | Sodium: 329mg | Potassium: 732mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3700IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 3mg

Watch How to Cook Pork Siomai

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Reader Interactions

Comments

  1. 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 🙂

  2. kevin says

    December 22, 2010 at 3:27 am

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

  3. 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!

  4. 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

  5. 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

  6. 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…

  7. honey526 says

    September 7, 2010 at 11:29 am

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

  8. meicha says

    August 16, 2010 at 1:57 am

    what is scallion??

  9. 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?

  10. 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.

  11. 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!

  12. 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?

  13. 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!

  14. 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 🙂

  15. 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?

  16. agentorange says

    June 2, 2010 at 11:31 am

    hi po…

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

  17. 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.

  18. 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

  19. 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

  20. 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

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