This Easy Pork Siomai is so addictive, you can’t stop at just one. Each dumpling is packed with rich, fatty pork and sweet shrimp, all tucked into tender wonton wrappers that cling to the filling.
Dip it in soy sauce with chili garlic and it’s game over.
Some people swear Lumpiang Shanghai is the ultimate Filipino party food. I disagree. For me, it’s siomai.
This recipe (my mom’s) makes a generous batch. I already scaled it down from the original version, which uses four pounds of meat.
Steam what you need, freeze the rest, and you’ll always have something ready for when you can’t decide what to make for dinner.
Is it Siu Mai, Shumai, or Siomai?
They’re all correct. They just come from different languages.
Siu Mai is the Cantonese spelling and the most traditional Chinese name. You’ll usually see this in dim sum restaurants.
Shumai (or shu mai) is the Japanese spelling, and it’s also the most common English spelling. It refers to the same type of open-faced dumpling.
Siomai is the Filipino spelling. It came from Chinese siu mai, but over time, the Philippines made it its own.
Slightly different spellings, but essentially the same dumpling.
Ingredients
- Ground pork. Pick fattier ground pork — it makes the siomai really rich and flavorful. Lean pork can work, but it won’t give you the same juicy bite.
- Shrimp. Shrimp adds natural sweetness and that snappy texture that makes siomai so satisfying.
- Carrots. Finely minced carrots add subtle sweetness, a bit of texture, and a nice pop of color.
- Salt, sugar, and pepper. To season the filling.
- Knorr and oyster sauce. These build depth and umami. You can find them at your local Asian grocery store.
- Sesame oil. Use a small amount for that signature dim sum aroma.
- Cornstarch and baking soda. Cornstarch helps bind the filling and keeps it tender. Baking soda gives the siomai that bouncy, springy texture.
- Wonton wrappers. I prefer wonton wrappers because they’re soft and slightly sticky, clinging to the filling. If you want a firmer, chewier bite, you can use traditional siomai wrappers instead.
Where to find Asian Ingredients
You can find most of these ingredients at your local Asian grocery store.
If you don’t have an Asian market nearby, you can order from Weee. They deliver Asian groceries straight to your door, which makes it very convenient. (This isn’t sponsored. I genuinely use it.)
How to Make Pork Siomai Filling
1. Add pork in a large mixing bowl. Squeeze out any excess liquid and discard it.
2. Add shrimp, carrots, salt, sugar, pepper, Knorr seasoning, oyster sauce, sesame oil, cornstarch, baking soda, and water.
3. Using your hands, punch the mixture a few times. Mix thoroughly until the filling becomes sticky and tacky, about 5 minutes.
How to Shape/Wrap Siomai
It’ll take you a few tries to perfect it, but you’ll get there.
4. Place a spoonful of filling in the center of a wonton wrapper.
5. Lightly dampen the edges of the wrapper with water using your finger.
6. Gently press the filling down while shaping the sides upward to form an open-top dumpling.
How to Steam Pork Siomai
7. Arrange the siomai in a steamer lined with parchment. Make sure they are not touching. Steam for about 12 minutes, or until fully cooked through.
Tips and Tricks
- Get peeled and deveined shrimp. It’s more convenient.
- Squeeze out excess liquid from the pork. It helps keep the filling juicy but not soggy.
- Massage the mixture well. Don’t just stir it. I punch the mixture first to release the juices from the shrimp, then I really massage it until it turns sticky. It takes about 5 minutes.
- Use wonton wrappers. I like my siomai wrappers soft and slightly sticky, almost melting into the meat. If you prefer yours chewy and firm, go with classic siomai wrappers.
- Line your steamer properly. I always line mine with parchment or lightly brush it with oil. This keeps the bottoms from sticking and tearing when you lift them out.
- Line your steamer properly. Line it with parchment and lightly brush it with oil. This keeps the bottoms from sticking and tearing when you lift them out.
- Steam over fully boiling water. Make sure the water is already at a rolling boil before you steam.
- Keep the dumplings in the steamer. Once you take them out, the wrappers start drying out from the air. Leave them in the steamer basket so they stay warm and humid until you’re ready to eat.
Can I cook Shu mai without a steamer?
In a pinch, you can still make siomai without a traditional steamer. Full disclosure, I haven’t personally tried this method. If you do, let me know how it turns out for you.
Place a metal rack inside a large pot. Add water to the bottom, making sure it doesn’t touch the siomai.
Arrange the dumplings on a heatproof plate, set it on top of the rack, cover, and steam as directed.
How to Serve Siu Mai
- With Dipping Sauce: In the Philippines, siomai is always served with a mix of soy sauce, kalamansi juice (a citrus fruit similar to lime), and chili garlic. Here, I like using ponzu and chili garlic.
- With Fried Rice: Make it a full dim sum–style meal by pairing it with garlic fried rice.
- As a Party Appetizer: Arrange on a platter with dipping sauce in the center. Like I’ve said, I think siomai is even more addictive than lumpiang Shanghai (egg rolls).
Storage and Freezing
This pork shu mai recipe makes a generous batch, which makes it perfect for meal prep. I usually steam just what we plan to eat and freeze the rest for later.
How To Store Leftovers:
Transfer cooled siomai to an airtight container and refrigerate for up to 3 days.
To Reheat: Microwave cold siomai for about 1 minute or until warmed through. Place a damp cloth or paper towel over the siomai to keep the wrappers from drying out.
How To Freeze Uncooked Siomai
Arrange uncooked siomai in a single layer on a baking sheet, making sure they are not touching. Freeze until firm, about 1 hour. Once frozen, transfer them to freezer-safe bags or containers. Freezer for up to 3 months.
How To Cook Frozen Siumai
Remove the siomai from the freezer and let them sit at room temperature for about 10 minutes while you prepare your steamer.
Steam for about 14 minutes ( slightly longer than the usual steaming time), until fully cooked through.
Easy Pork Siomai Recipe (Chinese Pork Shu Mai)
Ingredients
- 2 pounds ground pork
- ½ pound shrimp peeled and deveined, finely ground
- ¼ cup carrots finely minced
- 1 ½ teaspoons salt
- 1 ½ teaspoons sugar
- ½ teaspoon pepper
- 1 teaspoon Knorr seasoning
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 ½ teaspoons cornstarch
- ¾ teaspoon baking soda
- 2 tablespoons water
Instructions
- Place the shrimp in a blender or food processor and pulse until finely ground. Set aside.
- Add the carrots to the food processor and pulse until finely ground.
- Add pork in a large mixing bowl. Squeeze out any excess liquid and discard it.
- Add shrimp, carrots, salt, sugar, pepper, Knorr seasoning, oyster sauce, sesame oil, cornstarch, baking soda, and water.
- Using your hands, punch the mixture a few times to release the natural juices from the shrimp. Then mix thoroughly until the filling becomes sticky and tacky. It’s ready when it feels sticky and cohesive, about 5 minutes.
- To wrap, place a spoonful of filling in the center of a wonton wrapper. Lightly dampen the edges of the wrapper with water using your finger. Gently press the filling down while shaping the sides upward to form an open-top dumpling. Repeat with the remaining filling.
- Arrange the siomai in a steamer lined with parchment. Make sure they are not touching. Steam for about 13 minutes, or until fully cooked through.
- Serve hot with soy sauce and chili. Enjoy!
