Siomai is a Filipino-style steamed dumpling filled with pork and shrimp, then wrapped in wonton wrappers.
It's a favorite street food in the Philippines, usually served with soy-calamansi sauce and chili garlic oil.
This homemade version is easy to make and freezer-friendly.
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Ingredients You'll Need
Notes and Substitutions
- Ground pork: Use 80/20 ground pork for a juicy filling. Ground chicken or turkey also works.
- Shrimp: Any size works since it will be chopped. It adds sweetness and a nice bite.
- Baking soda: A little helps tenderize the meat. Don't add too much or it can taste soapy.
- Shiitake mushrooms: Dried shiitake has more flavor. Soak, squeeze out the water, then chop finely.
- Wonton wrappers: Use thin or extra-thin wrappers. Hong Kong-style wrappers are a good choice.
- Dipping sauce options: Serve with soy sauce, calamansi, and chili garlic oil. Lime or lemon works too.
How to Make Filipino Siomai (Step-by-Step)
Step 1: Mix the pork and seasonings
In a large bowl, combine:
- 1 pound ground pork
- ½ teaspoon kosher salt (use half for table salt)
- ½ teaspoon baking soda
- ½ teaspoon ground white pepper (or ¼ teaspoon ground black pepper)
- 2 teaspoons sugar
- 1 tablespoon soy sauce (or fish sauce)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Mix lightly until just combined.
Step 2: Add the vegetables
Add:
- 1 small carrot (finely chopped)
- 1 small onion (finely chopped)
- 3 garlic cloves (minced)
- 1 cup finely chopped cabbage
Chop them by hand or use a food processor so they blend well with the meat.
Step 3: Add the shrimp and mushrooms
Add ½ cup finely chopped shrimp and 4 dried shiitake mushrooms (soaked, drained, and finely chopped).
Chop by hand to keep some texture (avoid using a food processor).
Step 4: Add the binders
Add 1 tablespoon cornstarch and 1 egg.
Step 5: Mix the filling
Mix everything together by hand until evenly combined.
Make sure the ingredients are finely chopped so they blend well into the meat.
Step 6: Wrap the siomai
Place a wrapper over your hand, forming a small pocket with your thumb and index finger.
Add 1 tablespoon of filling in the center, then press it down with the back of a spoon.
Gently squeeze the sides to shape the siomai.
Flatten the bottom so it sits upright, then smooth the top to make it even.
For an easier way, wet the edges of the wrapper, then bring the corners together in the center and press the sides to seal.
Step 7: Arrange the siomai
Bring water to a boil in a steamer.
Arrange the siomai in the basket with space between each piece.
Brush the basket with oil or line it with perforated parchment to prevent sticking.
I like using a large wok with the steamer basket set inside - it's simple and works well.
Step 8: Steam the siomai
Steam over medium heat for about 15 minutes or until the filling is fully cooked.
Serve your Filipino siomai hot with your favorite dipping sauce.
Cooking Tips
- Don't overmix: Mix just until combined so the filling stays tender.
- Chop finely: Helps everything blend and gives a better bite.
- Don't overcrowd: Leave space in the steamer so they cook evenly.
- Keep water boiling: Make sure there's steady steam while cooking.
- Line the steamer: Use oil or parchment to prevent sticking.
How to Freeze Siomai
Arrange uncooked siomai on a baking sheet in a single layer and freeze until solid.
Transfer to a freezer bag and freeze for up to 2 months.
Steam frozen siomai for 18-20 minutes, or until fully cooked.
Recipe FAQs
Siomai is a Filipino-style steamed dumpling filled with pork and shrimp, then served with soy-calamansi sauce and chili garlic oil.
Use thin or extra-thin wonton wrappers. Hong Kong-style wrappers work well because they are thinner and softer when steamed.
Yes. Freeze uncooked siomai in a single layer until solid, then transfer to a freezer bag for up to 2 months.
Steam fresh siomai for about 15 minutes over medium heat, or until the filling is cooked through.
More Chinese-Inspired Dishes
- Yang Chow fried rice: Fried rice with shrimp, Chinese sausage, peas, and eggs.
- Lumpia: Spring rolls filled with meat or vegetables, then fried until crisp.
- Pancit: Filipino noodle dishes like canton, bihon, and palabok.
- Pata tim: Slow-cooked pork hock in a sweet-savory soy sauce.
- Siopao: Steamed buns filled with savory meat.
- Hopia: Flaky pastries filled with sweet mung bean or other fillings.
- Tikoy: Sticky rice cake often served during Chinese New Year.
Other Street Food Recipes You May Like
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📖 Recipe
Filipino Siomai Recipe (Pork and Shrimp)
Equipment
- Steamer
Ingredients
- 1 pound ground pork
- ½ teaspoon kosher salt (use half for table salt)
- ½ teaspoon baking soda
- ½ teaspoon ground white pepper (or ¼ teaspoon ground black pepper)
- 2 teaspoons sugar
- 1 tablespoon soy sauce (or fish sauce)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 small carrot finely chopped
- 1 small onion finely chopped sub: spring onions or green onions
- 3 garlic cloves minced
- 1 cup finely chopped cabbage
- ½ cup finely chopped shrimp
- 4 dried shiitake mushrooms soaked, drained, and finely chopped
- 1 tablespoon cornstarch
- 1 egg
- 40 wonton wrappers thawed, if frozen
Instructions
- In a large bowl, mix pork, salt, baking soda, pepper, sugar, soy sauce, oyster sauce, and sesame oil until just combined.
- Add carrot, onion, garlic, and cabbage. Mix until evenly combined.
- Add shrimp, shiitake mushrooms, cornstarch, and egg. Mix by hand until the filling comes together.
- Place a wrapper over your hand and add about 1 tablespoon filling in the center. Press it down, gently squeeze the sides, then flatten the bottom so it stands upright.
- Arrange siomai in a greased or lined steamer basket, leaving space between each piece.
- Steam over medium heat for about 15 minutes, or until the filling is fully cooked.
- Serve hot with your favorite dipping sauce.
Notes
- Ground pork: Use 80/20 for a juicy filling.
- Shrimp: Any size works; chop finely.
- Baking soda: Use a little to tenderize the meat.
- Shiitake mushrooms: Soak dried mushrooms, squeeze dry, then chop.
- Wonton wrappers: Thin or extra-thin wrappers work best.
- Dipping sauce: Serve with soy sauce, calamansi, and chili garlic oil.
- Mix just until combined so the filling stays tender.
- Chop ingredients finely for a better bite.
- Leave space between siomai so they cook evenly.
- Keep the water gently boiling while steaming.
- Oil or line the steamer to prevent sticking.
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!