• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes by Nora
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Appetizers and Sides

    Siomai Recipe (with Pork and Shrimp)

    Published: Oct 14, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 5 Comments

    127 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    Siomai, a favorite street food in the Philippines, is a delicious adaptation of the traditional shumai or shaomai filled with pork and shrimp. These steamed dumplings are easy to make and freezer-friendly, so you can enjoy them anytime.

    Picking up Siomai (with Pork and Shrimp) with chopsticks.
    Jump to:
    • What is Siomai?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Try other Chinese-inspired dishes
    • Other appetizers and sides you may like
    • 📖 Recipe
    • 💬 Comments

    What is Siomai?

    Siomai is a traditional Chinese dumpling that has become a staple in Filipino cuisine. It is also known as "shu mai", "shao mai", or "siu mai." This dumpling consists of a filling of ground pork, shrimp, and seasonings, wrapped in a thin sheet of dough called wonton or siomai wrapper.

    Often steamed or fried, it is served with a dipping sauce of soy sauce, calamansi, and chili paste. It's a popular snack and street food in the Philippines and is also frequently found in dim sum menus worldwide.

    Ingredients you'll need

    Individual ingredients for Siomai (with Pork and Shrimp)

    Notes and substitutions

    • Ground Pork: I used ground pork containing 80% lean meat and 20% fat for a juicy, flavorful filling. You can also use ground chicken or turkey for a leaner alternative.
    • Shrimp: It has a sweet taste and a springy texture, adding a beautiful contrast. Use any size of shrimp; you'll be chopping it up anyway.
    • Baking Soda: It tenderizes the meat, giving the siomai filling a smoother, velvety texture. I'm using just a little because too much can impart a slightly soapy or metallic taste.
    • Shiitake Mushrooms: Use dried shiitake for its concentrated taste. Soak them to rehydrate and then squeeze out the excess water. Chop them up finely to blend seamlessly into the filling.
    • Wonton Wrappers: These are thin wrappers that are perfect for siomai. Go for 'extra thin' variants, if available. Hong Kong-style wrappers, being thinner, are a better choice than Shanghai-style.
    • Dipping sauce options: The classic Filipino choice is a blend of soy sauce and calamansi juice, though lime or lemon can serve as suitable substitutes. If you prefer some heat, try chili garlic sauce.
    Hong Kong style wonton wrappers and extra-thin wonton wrappers
    Hong Kong Style Wonton Wrappers (left); Extra Thin Wonton Wrappers (right)

    How to make this recipe

    Step 1: Combine Meat and Seasonings

    In a large bowl, combine ground pork, salt, baking soda, soy sauce, oyster sauce, sesame oil, sugar, and ground white pepper. Lightly mix until just combined.

    Mixing ground pork and seasonings in a bowl.

    Step 2: Add the Vegetables

    Add the finely chopped carrot, onion, garlic, and cabbage to the mixture. You can either finely chop these by hand or use a food processor. Chop them finely so they blend seamlessly with the meat.

    Finely chopped vegetables added to the ground pork mixture in the bowl.

    Step 3: Add Shrimp and Mushrooms

    Add the finely chopped shrimp and shiitake mushrooms. It's best to chop these by hand instead of using a food processor to avoid turning them into mush, maintaining some texture contrast in the filling.

    Finely chopping the shrimp and shiitake mushrooms. Combining them with the meat and vegetable mixture in the bowl.

    Step 4: Add the Binders

    Add the cornstarch and egg to the mixture.

    Added cornstarch and egg to the meat and vegetable mixture in the bowl.

    Step 5: Combine the Mixture

    Mix everything together until well combined, preferably with your clean hand.

    PRO TIP: For the best flavor and texture, chop the ingredients as specified. This ensures they blend seamlessly and provides a consistent bite.

    Combining the mixture in the bowl.

    Step 6: Wrap the Siomai

    If you're right-handed, use your left hand to form an "o" shape with your thumb and index finger. Place a wrapper over this "o," creating a pocket for the filling.

    Add a tablespoon of the filling to the center of the wrapper. Press the filling snugly into the pocket using the back of a spoon.

    While doing so, gently squeeze with your fingers around the sides to shape and secure the siomai. Flatten the bottom so it can stand upright, and level off the top to make it neat.

    Wrapping the siomai by first forming an "o" with thumb and index finger, then placing a wrapper over it, then filling the center and pushing it down while squeezing the sides, and finally leveling off the top and bottom.

    For a simpler, non-traditional siomai wrapping method, moisten the wrapper edges with water. Then, bring all the corners together at the center, making sure the sides are sealed.

    Alternative wrapping method for siomai by bringing all the corners together at the center.

    After wrapping the siomai, you can either steam them immediately or keep them in the fridge for a few hours.

    Freezing the uncooked siomai will extend their shelf life. Lay them out on a baking sheet until fully frozen and then transfer them to a freezer bag for longer storage.

    Wrapped siomai on a cutting board.

    Step 7: Arrange the Siomai

    Fill a steamer with water and set it over medium-high heat to bring it to a boil. Arrange the siomai in the steamer basket, spaced apart to prevent sticking.

    As an option, brush the steamer basket with oil or use parchment paper with holes to prevent them from sticking.

    Siomai in the steamer basket evenly spaced apart.

    Step 8: Steam the Siomai

    Steam these dumplings for about 15 minutes or until the meat inside is fully cooked.

    Steamed siomai in the steamer basket.

    My steamer setup consists of a large wok where I place the steamer baskets inside.

    A steamer setup consisting of a large wok with steamer baskets inside.

    Enjoy your siomai hot, paired with the dipping sauce of your choice.

    Siomai cut in half held by chopsticks.

    Recipe FAQs

    Can you freeze siomai?

    Yes! Place the siomai on a lined baking sheet, without touching each other. Freeze until solid for about an hour. Transfer to freezer bags or airtight containers, removing as much air as possible to prevent freezer burn. They can be frozen for up to 3 months. You can steam them frozen, adding a bit of extra time until they're thoroughly cooked.

    Why add baking soda to siomai?

    Baking soda makes the meat tender by altering its pH level. It provides a bouncier or springy texture, a technique common in some Chinese dishes. However, use it sparingly to avoid a soapy taste and mix well for even distribution.

    Try other Chinese-inspired dishes

    • Yang Chow Fried Rice: A flavorful fried rice mixed with assorted ingredients like shrimp, Chinese sausage, peas, and scrambled eggs.
    • Lumpia (Spring Rolls): Ground meat or vegetables wrapped in thin pastry sheets and deep-fried. Fresh versions, like Lumpiang Sariwa, are also popular.
    • Pancit (Noodles): Various noodle dishes, such as Pancit Canton with wheat noodles, Pancit Palabok (rice noodles with shrimp sauce), and Pancit Bihon with rice noodles.
    • Pata Tim: A dish similar to Asado, this slow-cooked pork hock has a savory and sweet sauce made with soy sauce, star anise, and other aromatic ingredients.
    • Siopao (Steamed Buns): Filled with meat, these are steamed buns that are similar to the Chinese "bao."
    • Hopia: Mooncake-like pastries filled with sweet mung bean or other fillings.
    • Tikoy: A sticky rice cake made from glutinous rice and commonly enjoyed during the Chinese New Year.

    Other appetizers and sides you may like

    • Cheese Lumpia drizzled with cheese sauce.
      Cheese Lumpia Recipe
    • Lumpiang Labong with a vinegar dipping sauce on a banana leaf.
      Lumpiang Labong Recipe
    • Ampalaya Atchara in a jar.
      Ampalaya Atchara Recipe
    • Salt and pepper squid on a plate.
      Salt and Pepper Squid Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Pork with Shrimp Siomai topped with Garlic chili oil picked by a chopstick.

    Siomai (with Pork and Shrimp)

    This pork siomai recipe also contains shrimp and a variety of vegetables deliciously blended together.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Asian, Filipino
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 50 pieces
    Calories: 32kcal
    Author: Nora Rey
    Cost: $8-$10

    Equipment

    • Steamer

    Ingredients

    • 1 pound ground pork see note
    • ½ teaspoon kosher salt (use half for table salt)
    • ½ teaspoon baking soda see note
    • ½ teaspoon ground white pepper sub: ¼ teaspoon ground black pepper
    • 2 teaspoons sugar
    • 1 tablespoon soy sauce sub: fish sauce
    • 1 tablespoon oyster sauce
    • 1 teaspoon sesame oil
    • 1 small carrot (3 ounces) finely chopped
    • 1 small onion (3 ounces) finely chopped sub: spring onions or green onions
    • 3 garlic cloves minced
    • 4 ounces cabbage finely chopped
    • 4 ounces shrimp (about ½ cup) peeled, deveined, and finely chopped; see note
    • 4 dried shiitake mushrooms soaked, drained, and finely chopped; see note
    • 1 tablespoon cornstarch
    • 1 egg
    • 1 pack (thin) wonton wrappers thawed, if frozen; see note
    • Dipping sauce see note
    US Customary - Metric

    Instructions

    • Combine Meat and Seasonings: In a large bowl, combine the ground pork, salt, baking soda, soy sauce, oyster sauce, sesame oil, sugar, and ground white pepper. Lightly mix until just combined.
    • Add the Vegetables: Add the finely chopped carrot, onion, garlic, and cabbage to the mixture. You can either finely chop these by hand or use a food processor. Chop them finely so they blend seamlessly with the meat.
    • Add Shrimp and Mushrooms: Add the finely chopped shrimp and shiitake mushrooms. It's best to chop these by hand instead of using a food processor to avoid turning them into mush, maintaining some texture contrast in the filling.
    • Add the Binders: Add the cornstarch and egg to the mixture.
    • Combine the Mixture: Mix everything together until well combined, preferably with your clean hand.
    • Wrap the Siomai: If you're right-handed, use your left hand to form an "o" shape with your thumb and index finger. Place a dumpling wrapper over this "o," creating a pocket for the filling.
      Add a tablespoon of the filling to the center of the wrapper. Press the filling snugly into the pocket using the back of a spoon.
      While doing so, gently squeeze with your fingers around the sides to shape and secure the siomai. Flatten the bottom so it can stand upright, and level off the top to make it neat.
      For a simpler, non-traditional siomai wrapping method, moisten the wrapper edges with water. Then, bring all the corners together at the center, making sure the sides are sealed.
    • Steam the Siomai: Fill a steamer with water and set it over medium-high heat to bring it to a boil. Arrange the siomai in the steamer basket, spaced apart to prevent sticking.
      As an option, brush the steamer basket with oil or use parchment paper with holes to prevent them from sticking. Steam for about 15 minutes or until the meat inside is fully cooked.

    Notes

    • Ground Pork: I used ground pork containing 80% lean meat and 20% fat for a juicy, flavorful filling. You can also use ground chicken or turkey for a leaner alternative.
    • Shrimp: It has a sweet taste and a springy texture, adding a beautiful contrast. Use any size of shrimp; you'll be chopping it up anyway.
    • Baking Soda: It tenderizes the meat, giving the siomai filling a smoother, velvety texture. I'm using just a little because too much can impart a slightly soapy or metallic taste.
    • Shiitake Mushrooms: Use dried shiitake for its concentrated taste. Soak them to rehydrate and then squeeze out the excess water. Chop them up finely to blend seamlessly into the filling.
    • Wonton Wrappers: These are thin wrappers that are perfect for this dim sum. Go for 'extra thin' variants, if available. Hong Kong-style wrappers, being thinner, are a better choice than Shanghai-style.
    • Dipping sauce options: The classic choice for these pork dumplings is a blend of soy sauce and calamansi juice, though lime or lemon can serve as suitable substitutes. If you prefer some heat, try chili garlic sauce.

    Nutrition

    Calories: 32kcalCarbohydrates: 1gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 75mgPotassium: 45mgFiber: 0.1gSugar: 0.4gVitamin A: 175IUVitamin C: 1mgCalcium: 5mgIron: 0.1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Appetizers & Sides Recipes

    • Shrimp Lumpia with sweet chill dipping sauce on a plate.
      Shrimp Lumpia Recipe
    • Ampalaya Salad with fried bangus on a plate with banana leaf.
      Ampalaya Salad Recipe
    • Tokwat baboy in a bowl.
      Tokwa't Baboy Recipe
    • Holding Cheese Pimiento on a pandesal.
      Cheese Pimiento Recipe
    127 shares
    • Facebook
    • Twitter
    • Email

    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Kayla

      October 17, 2023 at 7:26 am

      5 stars
      This looks so good! I'm a little scared to try it though, dumplings seem really hard to make but these are my favorite!

      Reply
      • Nora Reyes

        October 18, 2023 at 12:19 am

        Hey Kayla! I totally get the hesitation, but trust me, once you give it a shot, you might be surprised at how doable it is. And just think about the reward – enjoying your favorite dumplings made by you! Give it a go, and I bet you'll nail it. 😊🥟👌

        Reply
    2. Kayla

      October 17, 2023 at 7:25 am

      5 stars
      This looks so good! I'm a little scared to try it though, dumplings seem really hard to make but these are my favorite!

      Reply
    3. Jean

      October 16, 2023 at 12:47 pm

      5 stars
      I made these!!! They are so good. Thank you!!! I like how they are soft and i love how it’s not purely meat. Love love love!!!

      Reply
      • Nora Reyes

        October 18, 2023 at 12:23 am

        Hi Jean, Wow, that's awesome to hear! 🥳 Thank you! Thank you! Thank you!

        Reply
    5 from 3 votes

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hi, I'm Nora! Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    More about me →

    Popular Recipes

    • Grilled Pork Belly on a plate with pickled vegetables and spicy vinegar dipping sauce.
      Inihaw na Liempo Recipe

    • Beef stir fry with onions and peppers in a wok zoomed in.
      Beef Stir Fry with Onions & Peppers

    • Mackerel on Olive oil on a plate.
      Mackerel in Olive Oil

    • Beef Caldereta topped on a rice served on a plate.
      Beef Caldereta Recipe

    • Buko Pandan on a glass dish cup topped with ice cream covered be rice crisps.
      Buko Pandan Salad Recipe

    • Assorted Filipino foods on a table covered in banana leaf for a Kamayan Feast.
      Kamayan Feast: Bringing Family and Friends Together

    Seasonal Desserts

    You must use the category name, not a URL, in the category field.

    Footer

    ↑ back to top

    About

    • Accessibility Statement
    • Cookie Policy
    • Disclaimer
    • Image Use & Copyright
    • Privacy Policy

    Contact

    • Contact

    Copyright © 2023 RECIPES BY NORA

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    127 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.