I finally nailed a Pork Siomai Recipe using ground pork, shrimp, and classic Chinese seasonings, and the straightforward method makes these steamed dumplings easier to master than most people think.

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I love making my own Homemade Filipino Siomai because it is messy, fast and usually tastes better than takeout. Using ground pork and raw shrimp gives each dumpling a juicy, bouncy bite that makes you reach for another.

Steam clouds, little pleated wrappers, and that savory burst when you sink your teeth in it feel addictive. If you grew up with a Pork Siomai Recipe handed down or you are searching for new Phillipino Food to serve at a gathering, this version strikes familiar notes while still surprising you.

I know first batches look rough, but thats part of the fun.

Ingredients

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Ground pork gives juicy, savory body and protein, good for hearty siomai.
Chopped shrimp adds sweet, briny flavor and extra protein, keeps filling light.
Crunchy water chestnuts give texture, fiber and freshness, they stop mushiness.
Onion brings sweetness and savory depth, adds vitamins and aroma.
Soy sauce gives umami and salt, balances sweetness and ties flavors together.
Cornstarch binds juices for tender bites, panko gives lighter texture if used.
A little sesame oil adds toasty aroma and richness, use sparingly.
Green onions brighten the mix with fresh zip and a touch of color.

Ingredient Quantities

1 lb (450 g) ground pork (80/20 for juicier siomai)

8 oz (225 g) raw shrimp, peeled, deveined and finely chopped

1/2 cup (75 g) water chestnuts or jicama, finely diced

1 small yellow onion, finely chopped (about 1/2 cup)

3 cloves garlic, minced

1 large egg, lightly beaten

2 tbsp cornstarch (or 1/4 cup panko breadcrumbs if you prefer)

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

1 tsp granulated sugar

1/2 tsp salt

1/4 tsp ground white pepper or black pepper

30 to 40 wonton wrappers or round siomai wrappers (about 3 to 4 dozen)

2 tbsp finely chopped green onions (scallions)

1 tbsp grated ginger (optional)

1/4 cup frozen green peas or toasted sesame seeds for garnish (optional)

1 to 2 tbsp vegetable oil (optional, for mixing or brushing)

How to Make this

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1. Finely chop the shrimp, water chestnuts or jicama, onion, garlic and ginger if using, then combine them in a big bowl with the ground pork, egg, cornstarch or panko, soy sauce, oyster sauce, sesame oil, sugar, salt, pepper and most of the green onions; mix with your hands until the mixture feels slightly sticky but not paste like, taste a tiny bit cooked in a pan to check seasoning if you want.

2. Cover the filling and chill 10 to 20 minutes if it feels too soft, this makes shaping way easier.

3. Keep your wrappers covered with a damp towel so they don’t dry out. Spoon about 1 tablespoon to 1 1 1/2 tablespoons of filling into the center of each wrapper, press up into a short cylinder about 1 inch tall and pleat the wrapper sides up around the filling, leaving the top open; push a frozen pea or a few sesame seeds into the top for garnish if you like.

4. Line a steamer basket with parchment with holes punched, cabbage leaves, or lightly oiled silicone cups so the shumai wont stick, then arrange the dumplings upright with space between them.

5. Bring water to a steady boil in your pot, set the steamer over it and cover. Steam the shumai for 8 to 10 minutes until pork is no longer pink and shrimp are opaque, or until an instant read thermometer hits around 165 F.

6. For shinier tops brush 1 tablespoon of oil over the dumplings before steaming or right after they come out, this also helps prevent sticking when you serve.

7. Sprinkle with the remaining chopped green onions and more toasted sesame seeds or peas for color, serve hot with soy sauce, vinegar, chili oil or your favorite dip.

8. To freeze for later place shaped but uncooked shumai on a tray until firm, then transfer to a freezer bag; steam from frozen about 12 to 15 minutes. Leftovers keep in the fridge up to 3 days and reheat by steaming 4 to 6 minutes.

9. Quick tips: dont overfill wrappers or they will burst, use wet fingertips to shape if the filling sticks to you, and mixing just enough to bind keeps the meat tender not rubbery.

Equipment Needed

1. Large cutting board and a sharp chef’s knife, for fine chopping
2. Large mixing bowl (big enough to mix the filling with your hands)
3. Measuring cups and spoons
4. Tablespoon or small scoop plus a regular spoon for portioning and shaping
5. Clean damp kitchen towel or plastic wrap to keep wrappers from drying, dont let them sit out
6. Steamer basket (bamboo or metal) and a large pot with a lid to steam in
7. Parchment paper with holes punched, or cabbage leaves or lightly oiled silicone cups to line the steamer
8. Pastry brush for oil, baking sheet or tray for freezing shaped shumai, and freezer bags; instant read thermometer optional

FAQ

Q: How do I wrap siomai so they dont fall apart while steaming?

A: Put a wonton wrapper in your palm, add about 1 tablespoon filling, press down and squeeze gently to compact it, then pinch the sides up around the filling. Moisten the wrapper edge with water so it seals. Dont overfill or youll tear the wrapper. Tip: use a shot glass or small cookie cutter to shape them if your hands are messy.

Q: How long do I steam them and how can I tell when theyre done?

A: Steam for about 10 to 12 minutes for fresh siomai, until pork is no longer pink and shrimp is opaque. For frozen ones steam 14 to 18 minutes. If you have a thermometer check for 160 F (71 C) internal temp. Dont overcrowd the steamer, steam in a single layer.

Q: Can I swap pork or shrimp for something else?

A: Yes. Use ground chicken or turkey but mix in a tablespoon of oil or some pork fat if you want juicier results. You can also make all-shrimp siomai, just reduce added liquid and use more cornstarch or panko so it binds. Adjust seasonings as needed.

Q: Whats the best way to freeze and reheat siomai?

A: Freeze uncooked siomai on a tray until solid, then transfer to a freezer bag for up to 2 months. To reheat, steam from frozen 14 to 18 minutes. For cooked siomai steam 6 to 8 minutes or pan-fry briefly to crisp bottoms. Microwaving works in a pinch but they get soggy, so cover and add 20 to 30 seconds at a time.

Q: How do I stop siomai from getting soggy or falling apart?

A: Drain and pat the shrimp and any wet ingredients dry, dont add extra liquid, and use the cornstarch or panko called for to bind juices. Line the steamer with cabbage or parchment to prevent sticking, and avoid stacking pieces while steaming.

Q: What dipping sauces go best with Filipino siomai?

A: Classic is soy sauce with calamansi or lemon and a dash of chili oil or minced garlic. Also try a mix of soy, vinegar, a little sugar and chopped chili, or sweet chili sauce with a squeeze of lime. For a simple punch: 2 tbsp soy, 1 tbsp vinegar, 1 tsp sugar, chili to taste.

Homemade Filipino Siomai (Shumai) Recipe Substitutions and Variations

Ground pork: swap with ground chicken or turkey (use dark meat or add 1 tbsp oil to keep it juicy), 80/20 ground beef for a richer taste, or crumbled firm tofu + chopped mushrooms for a vegetarian version (press tofu well and add 1 egg or 1 tbsp cornstarch to bind).
Shrimp: use finely chopped scallops or extra ground pork, or canned crab for convenience; if you have a shellfish allergy try finely chopped mushrooms with a splash of soy sauce for extra umami.
Water chestnuts or jicama: replace with finely diced celery, carrot, or bamboo shoots for crunch; if you skip them add a little extra cornstarch or panko so the filling still holds together.
Wonton/siomai wrappers: use gyoza/dumpling wrappers, softened rice paper, or cut egg roll wrappers into rounds; for low carb try small blanched lettuce cups.

Pro Tips

– Dont overmix the filling. Stir until it just holds together and feels slightly sticky, not pastey. Overwork it and the siomai gets dense and rubbery. If it feels too loose, chill for 10 to 20 minutes before shaping.

– Keep the shrimp cold and chop it fine but not into mush. Little chunks give good texture, but squeeze or pat dry any watery add-ins like jicama or water chestnuts so the filling wont get soggy.

– Keep wrappers covered with a damp towel and use wet fingertips when shaping so the meat wont stick to you. Use about a tablespoon per wrapper for consistent size and dont stuff them full or theyll burst in the steamer.

– Line the steamer so they dont stick, steam over a steady boil and use an instant read thermometer if youre unsure (about 165 F is safe). For a glossy finish brush a bit of oil on top, and if freezing, flash freeze shaped dumplings on a tray first then bag them so they dont clump.