Pork Siomai Recipe: Craving something warm, savory, and bite-sized? You can never go wrong with pork siomai. This Filipino-Chinese favorite is a staple in food courts, street stalls, and homes across the Philippines—and for good reason! It’s meaty, juicy, and perfect with soy sauce, calamansi, and chili oil.
But here’s the kicker: pork siomai is super easy to make at home. Whether you’re a kitchen rookie or an aspiring chef, you can pull this off. All you need is a few ingredients, a little patience, and this detailed, step-by-step guide.
Let’s dive in and make restaurant-quality pork siomai right in your own kitchen!
What is Siomai?
Siomai is a type of traditional Chinese dumpling, also known as shumai, that’s commonly filled with minced meat and steamed in small bamboo baskets. Over time, the Filipino version of siomai evolved to match local taste buds—using pork as the base, adding extenders like carrots or turnips, and dipping it in a mix of soy sauce and calamansi.
Filipino pork siomai is usually enjoyed as a snack or a meal, served in a small paper tray with a splash of chili garlic oil and paired with ice-cold drinks. It’s cheap, tasty, and super satisfying.
If you’ve ever ordered siomai from a street vendor and thought, “I wish I could make this at home,” well, now’s your chance.
Why Homemade Pork Siomai Is Better
You might be asking: why go through the trouble of making siomai from scratch when you can just buy frozen ones or get them from your favorite takeout place?
Here’s the deal—homemade pork siomai is:
- Fresher. You control every ingredient. No preservatives or mystery fillers.
- More flavorful. You can tweak the taste to match your preferences—more garlic, less fat, a hint of spice? Go for it.
- Healthier. You decide the meat-to-fat ratio and use cleaner cooking methods.
- More budget-friendly. One batch can make up to 30+ siomai—perfect for sharing or storing.
Plus, there’s something deeply satisfying about making your own dumplings. It’s fun, therapeutic, and incredibly rewarding.
List of Ingredients You’ll Need
Let’s talk about what you need to make the ultimate pork siomai. The good news? The ingredients are super accessible—you can find them at any supermarket or Asian grocery store.
Basic Ingredients for Pork Siomai
- Ground pork (preferably with some fat) – 500g
- Carrots (finely chopped or grated) – 1 small
- Onion (minced) – 1 medium
- Garlic (minced) – 3 cloves
- Spring onions (chopped) – 2 stalks
- Soy sauce – 2 tablespoons
- Sesame oil – 1 tablespoon
- Oyster sauce – 1 tablespoon
- Egg – 1 (for binding)
- Salt and pepper – to taste
- Cornstarch – 1 tablespoon
- Siomai wrappers – around 30 pieces (round or square)
Optional Add-ons for Extra Flavor
- Shrimp (minced) – optional for a surf-and-turf twist
- Shiitake mushrooms (finely chopped) – for umami depth
- Grated turnips or singkamas – for extra crunch
- Sugar – a pinch to balance out the saltiness
Recommended Dipping Sauces
- Soy sauce + calamansi (classic)
- Soy sauce + vinegar + chili oil
- Sweet chili sauce
- Garlic mayo or sriracha mayo for fusion-style
Kitchen Tools You’ll Need
Before we get started, make sure you’ve got these essentials on hand:
- Mixing bowl
- Chopping board and sharp knife
- Spoon or small spatula
- Steamer (bamboo or metal)
- Parchment paper or banana leaves (to line the steamer)
- Tongs or silicone mitts (for safety)
Having everything prepped makes the cooking process smoother and a lot more enjoyable.
How to Choose the Best Ground Pork
Here’s a secret: the key to juicy siomai is using the right ground pork. Avoid going too lean—you’ll end up with dry, crumbly dumplings. Instead, go for a fat ratio of about 80/20 or even 70/30 if you want that melt-in-your-mouth texture.
You can even grind your own pork at home using pork shoulder or pork belly. Just trim off excess skin and grind it with a food processor or grinder.
If you buy from the market, ask the butcher for ground pork with a bit more fat content. Trust me—it makes a big difference.
The Secret to a Juicy Siomai Filling
Let’s talk filling—this is where the magic happens. To make siomai that’s flavorful and juicy:
- Mix gently but thoroughly. Overmixing can make the meat tough.
- Let it rest. Chill the mixture for 30 minutes so the flavors can meld.
- Add cornstarch or egg. These help bind the mixture and hold in the juices.
- Use sesame oil and oyster sauce. These add a beautiful savory flavor that takes the taste up a notch.
Pro tip: If you want to test your seasoning, take a small scoop of the filling and fry it in a pan. Taste and adjust before wrapping the rest.
Step-by-Step Guide to Making Pork Siomai
Alright, now we’re getting to the good stuff. Let’s make some siomai!
Step 1: Preparing the Ingredients
Finely chop garlic, onions, and carrots. Mince a bit of ginger if you like extra aroma. Use ground pork with some fat for tenderness. Lightly beat an egg to help bind the filling. Have wonton wrappers ready and keep them covered so they don’t dry out.
Step 2: Mixing the Siomai Filling
In a large bowl, combine ground pork, chopped vegetables, soy sauce, sesame oil, pepper, salt, and a small amount of cornstarch or flour. Add the egg and mix well until the mixture becomes slightly sticky—this means everything is well combined and will hold its shape while steaming.
Step 3: Wrapping the Siomai
Place a wonton wrapper on your palm and spoon a tablespoon of filling into the center. Gently gather the edges upward, leaving the top open while pressing the sides to form a small cylinder. Make sure the base is flat so it stands properly in the steamer.
Step 4: Steaming the Siomai
Line a steamer with parchment paper or lightly oil it to prevent sticking. Arrange siomai with space between each piece. Steam over boiling water for about 12–15 minutes, or until fully cooked through. Let them rest briefly, then serve warm with soy sauce, calamansi or lemon, and a little chili sauce if desired.
How to Prevent Siomai Wrappers from Tearing
Ever tried wrapping siomai and ended up with shredded wrappers and a sticky mess? We’ve all been there. But here are a few easy tips to avoid that:
- Keep wrappers covered with a damp cloth when not in use. They dry out quickly.
- Use fresh wrappers—the older they are, the more likely they are to crack or tear.
- Don’t overfill. Too much meat puts pressure on the wrapper.
- Add a little water around the edges to soften them if they feel dry.
- Use a gentle touch. You’re not folding paper cranes—be kind to your dumplings.
A little care goes a long way, and once you master this part, you’ll be wrapping siomai like a pro in no time.
How Long to Steam Pork Siomai
One of the most common questions home cooks ask is: “How long should I steam siomai?”
The answer: 15 to 20 minutes on medium heat.
Here’s a breakdown based on size:
- Small siomai (1 tbsp filling): 15 minutes
- Medium to large siomai (1.5-2 tbsp filling): up to 20 minutes
Pro tip: If you’re steaming frozen siomai, add 5-7 more minutes to the cooking time.
Make sure the water is already boiling when you place the siomai in the steamer, and always check that the steam can circulate freely. That’s key to even cooking.
How to Know When Siomai is Cooked
So, how can you tell when your siomai is ready to eat?
Here are a few signs:
- The meat turns light brown and no longer looks raw.
- The wrapper becomes slightly translucent and soft.
- The siomai feels firm when lightly pressed.
- Juices may start to pool slightly on the wrapper—yum!
You can also test one by cutting it in half. If it’s steaming hot and fully cooked inside, you’re good to go.
Tips for Making Siomai in Batches
Want to make siomai for parties or meal prep? Smart move! Here’s how to batch it like a boss:
- Double or triple the recipe. Siomai freezes well and reheats beautifully.
- Use assembly-line style prep. Have one station for filling, another for wrapping, and one for steaming.
- Flash freeze uncooked siomai. Place them on a tray in a single layer and freeze for 2 hours before transferring to bags.
- Label your containers. Trust us—three weeks later, you’ll want to know what’s inside.
Making siomai in batches not only saves time, but it also means you’ll always have a tasty snack ready to steam.
How to Store and Reheat Siomai
Made too much siomai? Lucky you!
Here’s how to store it:
- Uncooked siomai: Store in an airtight container or freezer bag. Freeze for up to 1 month.
- Cooked siomai: Refrigerate in an airtight container for up to 3 days or freeze for up to 2 weeks.
To reheat:
- Steam for 5–10 minutes (frozen) or 3–5 minutes (refrigerated).
- Microwave: Place in a covered microwave-safe dish with a splash of water. Heat for 1–2 minutes.
Steaming is always better, but microwaving works in a pinch!
How to Serve Pork Siomai Like a Pro
Presentation matters! Here’s how to make your siomai look—and taste—extra special:
- Serve on banana leaves or a bamboo steamer tray for that street-food vibe.
- Drizzle with chili garlic oil for extra kick.
- Offer a dipping sauce trio: soy + calamansi, spicy vinegar, and sweet chili sauce.
- Garnish with chopped green onions or toasted garlic for flair.
Pair your siomai with hot rice, pancit, or even a steaming bowl of soup for a full meal.
Different Regional Versions of Siomai
While pork siomai is a staple in most parts of the Philippines, different regions have put their own spin on this tasty dumpling. Let’s take a quick trip around the country—and beyond—to explore how siomai changes from place to place.
1. Cebu-style Siomai
Cebu is famous for its siomai, especially from Tisa. Cebuano siomai is usually made with ground pork and shrimp and is heavily seasoned with garlic. It’s served with a spicy chili-garlic oil and a mix of soy sauce and calamansi. Compared to other regions, the garlic flavor is much more pronounced, giving it a bold kick.
2. Muslim or Halal Siomai
In Mindanao or Muslim communities, you’ll find halal versions of siomai using beef or chicken. These dumplings skip pork entirely but still bring the same juiciness and flavor. The dipping sauces are sometimes adjusted too, using vinegar-based blends.
3. Chinese-Style Shumai
The original inspiration behind Filipino siomai, Chinese shumai often includes shrimp, mushrooms, and sometimes fish roe on top. It’s usually lighter in flavor and served with soy sauce, black vinegar, and a touch of ginger.
4. Japanese-Inspired Siomai
You might’ve seen gyoza-style siomai at Japanese restaurants—these are pan-fried on one side and have a crisp texture. The filling often includes ginger, leeks, and sesame oil, giving them a distinct umami-rich bite.
Each version has its charm, and honestly, trying them all is half the fun. Want to get creative? Take ideas from these variations and put your own twist on your siomai recipe.
Healthier Alternatives to Classic Pork Siomai
Love siomai but trying to cut back on fat or calories? No problem—you can still enjoy your favorite dumplings without guilt by making a few smart substitutions.
1. Lean Meats
- Swap fatty pork for lean ground chicken, turkey, or beef.
- Or go totally plant-based with tofu, mushrooms, and textured vegetable protein (TVP).
2. Load Up on Veggies
- Add more grated carrots, cabbage, singkamas (jicama), or even spinach.
- The more vegetables, the lighter (and cheaper) your siomai becomes.
3. Go Wrapper-Free
- Try steamed siomai balls without wrappers—yes, that’s a thing!
- You’ll save carbs and still enjoy the juicy filling.
4. Steam Instead of Fry
- Always steam your siomai instead of deep-frying for a healthier result.
- If you want a little crisp, give them a light pan-fry after steaming.
5. Low-Sodium Sauces
- Use low-sodium soy sauce or tamari for your dip.
- Add lemon juice, vinegar, or chili for flavor without extra salt.
Making healthier siomai doesn’t mean sacrificing taste. With a few tweaks, you can still enjoy that satisfying dumpling experience—just lighter and guilt-free.
FAQs about Pork Siomai Recipe
1. Can I freeze siomai before steaming?
Absolutely! Arrange the wrapped siomai on a tray and freeze them until solid (about 2 hours). Then transfer to a freezer-safe bag or container. You can steam them directly from frozen—just add 5–7 minutes to your cooking time.
2. What dipping sauce goes best with pork siomai?
The classic combo is soy sauce + calamansi + chili garlic oil. But you can also try vinegar-based dips, sweet chili sauce, or even Japanese-style ponzu for variety.
3. Can I use chicken or beef instead of pork?
Yes! Ground chicken or beef makes a great substitute. Just be sure to include some fat or moisture (like grated vegetables or a splash of oil) to keep the filling juicy.
4. How do I make siomai spicy?
You can add finely chopped chilies to the meat mixture or simply drizzle with chili garlic oil after steaming. Another option? Add hot sauce to your dipping sauce for extra heat.
5. Why is my siomai dry?
Dry siomai usually means the meat was too lean or the mixture was overcooked. Use pork with a bit of fat (70/30 ratio is great) and don’t oversteam. Adding veggies like carrots or a splash of sesame oil can also help retain moisture.
Conclusion
There you have it—everything you need to know to make the perfect Pork Siomai at home.
From selecting the right meat to mastering the wrap and getting your steaming game just right, siomai-making is both a science and an art. But more than that, it’s a fun, rewarding kitchen project that brings comfort and joy to any table.
Once you’ve mastered the basic recipe, don’t be afraid to experiment. Mix in shrimp, add mushrooms, go spicy, or try a fusion twist. Siomai is versatile, forgiving, and oh-so-delicious.
So next time the craving hits, skip the takeout and make your own. Your tastebuds—and your wallet—will thank you.
