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.
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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
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.
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.
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.
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.
Step 4: Add the Binders
Add the cornstarch and egg to the mixture.
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.
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.
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.
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.
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.
Step 8: Steam the Siomai
Steam these dumplings for about 15 minutes or until the meat inside is fully cooked.
My steamer setup consists of a large wok where I place the steamer baskets inside.
Enjoy your siomai hot, paired with the dipping sauce of your choice.
Recipe FAQs
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.
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
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📖 Recipe
Siomai (with Pork and Shrimp)
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
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.
Kayla says
This looks so good! I'm a little scared to try it though, dumplings seem really hard to make but these are my favorite!
Nora Reyes says
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. 😊🥟👌
Kayla says
This looks so good! I'm a little scared to try it though, dumplings seem really hard to make but these are my favorite!
Jean says
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!!!
Nora Reyes says
Hi Jean, Wow, that's awesome to hear! 🥳 Thank you! Thank you! Thank you!