Filipino Shrimp and Pork Siomai Recipe

February 13, 2008
(Last Updated On: October 9, 2011)

Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.





Estimated cooking time: 50 minutes

siomai recipe

Shrimp and Pork Siomai Ingredients:

  • 1 kg Lean ground Pork  or 1 kg Prawn (shrimp) peeled
  • 1/3 cup chopped water chestnuts or turnips (singkamas)
  • 1/3 cup chopped carrots
  • 2 medium or 1 large minced onion(s)
  • bunch of spring onions or leeks
  • 1 egg
  • 5 tablespoons sesame oil
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 50 pcs. large or 100 pcs. small wanton or siomai wrapper
  • soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Wrapper:

  • 1/4 cup water
  • 1 egg
  • 1 tablespoon vegetable or corn oil
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour

Chilli Paste:

  • 1/8 kilo Chillies (Siling Labuyo)
  • 3 tablespoons cooking oil
  • 2 cloves garlic, peeled and minced

Siomai Cooking Instructions:

  • Mix all the ingredients for the filling in a bowl.
  • Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
  • Meanwhile, boil water and brush steamer with oil.
  • When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
  • Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.Wrapper:
  • Beat egg and mix with flour till free of lumps.
  • Bring water, cooking oil and salt to a boil, then pour in flour.
  • Remove from heat and beat until mixture forms a ball.
  • Divide the dough into 1 1/4 -inch balls.
  • Roll each ball on a floured board until paper thin. Set aside.
  • Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.Chilli Paste:Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well. 



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  • mario domingo

    July 4, 2010 at 8:31 pm

    thanks for the recipe . . .

  • jean rose

    June 25, 2010 at 8:22 pm

    wala lng it was so mouth watering!! tnx 4 the siomai reciope,really need it on pfs. . .

  • andrei

    June 6, 2010 at 8:11 am

    just ate it!! hahaha tnx for the rep.

  • SWAMPI

    February 26, 2010 at 1:40 am

    tried to make siomai without knowing how to make it rather just based it on how it looked and how i tasted it in chowking, first time i made it, i remembered how my wife frowned, tnx for the instructions, ill surprise her next time, sana di na phobia

  • gigsy

    February 13, 2010 at 11:30 am

    hi! it’s a hit! my family loved it! thank u for this recipe! πŸ˜€ πŸ˜€ πŸ˜€

  • faye

    February 3, 2010 at 5:45 am

    ..OMG!..i’m really craving for it..hooo!

    the pictures were so yummy..hahaha

  • Christine Arnaldo

    October 15, 2009 at 9:34 pm

    thanks for the featured recipes especially the pork/chicken empanada. More Power to all!!!!

  • cr!sSa

    July 9, 2009 at 7:50 am

    HeY! PeOpLe asKing on hoW to Print tHis RecIpe, its Easy—-just Right cLick d mOuse buttom then Hit PriNt. so go on.. Gud LucK! πŸ™‚

  • angel jocson

    June 6, 2009 at 1:36 am

    im have tried cooking siomai so many times… i will try your recipe… and will let you know the result. thanks! this site is so awesome.

  • kenny!!!

    May 29, 2009 at 9:29 am

    thankz for the recipe its a very big help!!! in study about foods!!! thankz again hope more recipe will be added to this site and more vewers god bless!!!

  • imelda gabuya

    May 27, 2009 at 12:31 pm

    ANG SARAP NG PAG KAING PINOY PALAGI AKONG NAGUGUTOM;MAKALUTONA NGA;SALAMAT

  • anjo

    March 27, 2009 at 11:38 pm

    WOW, Im impressed so are my friend, two sisters and husband.I tried and everything worked perfectly.It’s my husbands favorite,and we are both satisfied with the outcome.The only thing I did not add is the chestnut, and I add one small pack of ginisa mix.Thanks for providing that recipe,ill try your other recipe as well.

  • mhai2x

    January 17, 2009 at 10:16 pm

    i love the recipe..my husband like it very much and i also love it..!!

  • lilet lorenzo

    December 30, 2008 at 9:20 am

    yum!i will try this siomai recipe on new years eve!

  • buddy

    December 21, 2008 at 10:54 pm

    nakakgutom grabe!!!!!!!!!!!!!!!

  • Sylvia

    November 19, 2008 at 7:35 pm

    I love really this recipe especially my co-workers and my greek boss love it too. Thank you so much

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    November 19, 2008 at 3:04 am

    […] As promised just two posts down, I’m posting the recipe  for the Homemade Shrimp and Pork Siomai that I made the other day.  I got it from here. […]

  • Malou Tegelan

    November 19, 2008 at 1:31 am

    I like this recipe too much, I hope you had a print text button to print your recipe

    God Bless and more Power

  • lucy

    November 1, 2008 at 1:16 pm

    i love this recipe and thank you so much

  • bEvErLy

    October 18, 2008 at 6:16 am

    nice!yummy!

  • Freek

    October 4, 2008 at 4:40 am

    Thanks, i love this recipe.
    My Wife comes from the Philippines and I am trying to collect as many as i can and try theme out.

    Greetings Freek from Holland{The Netherlands}

  • anne

    September 16, 2008 at 9:24 am

    Hi, i have tried this siomai recipe yesterday and served it with soy calamansi sauce and chili garlis paste flavor mix with sesame oil; hmmm so yummy and my french in laws and friends like it so much. I was running out of time making a homemade wanton wrappers so i just bought from an asian store nearby, thanks for the recipe, GO PINOY!

  • mika brava

    August 14, 2008 at 11:41 pm

    great recipe! hope you had a print text button though to conserve ink and paper =)

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