Steamed dumplings of ground pork, shrimp and water chestnut, a Filipino-Chinese favorite served with calamansi and soy sauce.
Siomai reflects the significant Chinese-Filipino culinary influence found throughout the Philippines, adapted from Cantonese siu mai but seasoned and served in a way that's become distinctly its own over generations. The filling combines ground pork with chopped shrimp and water chestnut for a bit of crunch, seasoned simply with soy sauce, sesame oil and a touch of sugar, wrapped in thin wonton skins and steamed until firm. Served with calamansi (a small Filipino citrus) squeezed over the top and a side of soy sauce with chile, siomai is a beloved street food and party appetizer found at carinderias and gatherings across the Philippines.
Serves 6
Combine ground pork, chopped shrimp, water chestnuts, scallions, egg, soy sauce, sesame oil, sugar, salt and white pepper until well mixed and slightly sticky.
Place a spoonful of filling in the center of each wonton wrapper, gathering the edges up around the filling to form an open-topped cup, leaving the top exposed.
Gather the wrapper edges up but leave the top slightly open — this is the traditional siomai shape, distinct from a fully sealed dumpling.
Tap each dumpling gently on the counter to flatten the bottom so it stands upright.
Arrange the dumplings in a lined steamer basket and steam over boiling water for 12-15 minutes until firm and cooked through.
Serve hot with a squeeze of calamansi and a side of soy sauce mixed with sliced chile.
Leave the top of each dumpling slightly open rather than fully sealing it — this open-cup shape is traditional to siomai and distinguishes it from other dumpling styles.
Tap the shaped dumplings gently on the counter before steaming to flatten their bottoms, helping them stand upright.
Steam just until firm; overcooking can make the filling rubbery, especially the shrimp portion.
A version using only ground pork without shrimp is simpler and equally common.
Adding a bit of carrot on top of each dumpling before steaming gives color and a traditional garnish.
Pan-fried siomai, crisped on the bottom after steaming, is a popular variation in some regions.
Uncooked, shaped siomai freeze well; steam directly from frozen, extending the steaming time by a few minutes. Cooked siomai keep 3 days refrigerated and reheat well by re-steaming.
Siomai reflects the deep Chinese-Filipino culinary connection, with Chinese immigrants bringing the technique for siu mai to the Philippines, where it was adapted with local ingredients and calamansi to become a distinctly Filipino favorite.
Yes, an all-pork filling is common and works just as well, seasoned the same way.
Lime is the most common substitute and gives a similar bright, citrusy contrast to the savory filling.
It was likely overmixed or overcooked — mix just until combined and steam only until firm, checking a few minutes early.
Per serving (150g / 5.3 oz) · 6 servings total
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