Siomai (Filipino Steamed Pork Dumplings)

About This Recipe

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.

Ingredients

Serves 6

• 400 gground pork
• 150 gshrimp(peeled and chopped)
• 1/4 cupwater chestnuts(finely chopped)
• 3scallions(finely chopped)
• 1egg
• 2 tbspsoy sauce
• 1 tspsesame oil
• 1 tspsugar
• 1 tspsalt
• 1/2 tspwhite pepper
• 30wonton wrappers
• 1calamansi or lime(for serving)
• 1/4 cupsoy sauce(for dipping)
• 1chile(sliced, for dipping)

Instructions

1. 1

   Make the filling

   Combine ground pork, chopped shrimp, water chestnuts, scallions, egg, soy sauce, sesame oil, sugar, salt and white pepper until well mixed and slightly sticky.

2. 2

   Fill the wrappers

   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.

3. 3

   Flatten the base

   Tap each dumpling gently on the counter to flatten the bottom so it stands upright.

4. 4

   Steam

   Arrange the dumplings in a lined steamer basket and steam over boiling water for 12-15 minutes until firm and cooked through.

5. 5

   Serve

   Serve hot with a squeeze of calamansi and a side of soy sauce mixed with sliced chile.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions