I discovered the art of authentic Filipino siomai through my local Portland market’s weekend dim sum stands. These savory dumplings combine ground pork and shrimp with aromatic seasonings, wrapped in delicate wonton skins.
This recipe uses simple ingredients but requires precise folding to achieve the traditional open-top shape. Steaming ensures the filling stays juicy while the wrapper becomes tender yet sturdy enough to hold its form.
The result is a bite-sized dumpling with a perfectly balanced savory filling and a texture that’s both hearty and light. Serving with soy sauce, calamansi, or chili oil completes the experience.
Ideal for gatherings or meal prep, these freeze beautifully for quick steaming whenever cravings strike.
Ingredients for Pork and Shrimp Siomai Recipe Panlasang Pinoy
These authentic ingredients create dumplings with rich pork and shrimp depth balanced by aromatic seasonings.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Pork 🐖 | 1 lb | 80/20 fat ratio preferred |
| Shrimp 🦐 | ½ lb | Peeled, deveined, finely chopped |
| Wonton Wrappers 🥟 | 1 package | Thin, square variety |
| Green Onions 🧅 | 4 whole | Thinly sliced, white and green parts separated |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Fresh Ginger 🌿 | 1 tbsp | Peeled and grated |
| Soy Sauce 💧 | 2 tbsp | Low-sodium preferred |
| Oyster Sauce 🫕 | 1 tbsp | Or vegetarian oyster sauce |
| Sesame Oil 🫒 | 1 tsp | Toasted variety for depth |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher salt |
| White Pepper 🌶️ | ½ tsp | Freshly ground for aroma |
| Sugar 🍚 | ½ tsp | Balances savory flavors |
| Cornstarch 🌾 | 1 tbsp | For binding filling |
| Chicken Stock 🥣 | ¼ cup | For added moisture |
| Cabbage Leaves 🥬 | 4 whole | For lining steamer (optional) |
The pork and shrimp are non-negotiable for authenticity. Ground pork with 80/20 fat ratio keeps the filling juicy, while fresh shrimp (peeled and deveined) adds sweetness. Source both from Asian markets for superior quality—Portland’s Fubonn or H Mart are excellent. Wonton wrappers should be thin and square; Nasoya brand is widely available. For the green onions, use both white and green parts for layered flavor.
No shrimp? Chopped chicken or firm tofu works as a substitute. Missing oyster sauce? Hoisin sauce or soy sauce with a pinch of sugar can fill the gap. For vegetarian oyster sauce, Lee Kum Kee makes a reliable version. Sesame oil adds depth—Kadoya or Lion brands are trusted. If you’re out of fresh ginger, ground ginger at one-fourth the amount is acceptable, though less vibrant.
The filling can be prepped a day ahead and refrigerated. Uncooked siomai freeze well on parchment-lined trays for up to 3 months—steam straight from frozen. Always line your steamer with cabbage leaves or parchment paper to prevent sticking. Cooked siomai stay fresh in the fridge for 3-4 days.
Why You’ll Love This Recipe
- Minimal Chopping Required: I just throw ground pork, shrimp, and chopped green onions in a bowl—no fancy knife skills needed.
- Garlic Punch: That sizzle of minced garlic in the filling? It hits just right with every bite.
- Freezer Friend: I make a big batch, freeze half, and pull out whenever I need a quick snack.
- Budget Stretcher: Ground pork and shrimp go a long way, and wonton wrappers are cheap at any Asian grocery.
Step-by-Step Instructions for Pork and Shrimp Siomai
Master the technique for perfectly pleated dumplings with a juicy, flavorful filling every time.
Step 1: Prepare the Filling Mixture
In a large mixing bowl, combine the 1 lb Ground Pork and 0.5 lb Shrimp. I use finely chopped shrimp for even texture throughout the filling. Add the 1 tbsp Fresh Ginger, minced 4 cloves Garlic Cloves, and thinly sliced 4 whole Green Onions (white parts only for the filling).
Pour in the 2 tbsp Soy Sauce, 1 tbsp Oyster Sauce, and 1 tsp Sesame Oil. Season with 1 tsp Salt, 0.5 tsp White Pepper, and 0.5 tsp Sugar. Mix thoroughly in one direction until the mixture becomes sticky—this develops the proteins for a better texture.
Step 2: Bind and Moisten the Mixture
Sprinkle the 1 tbsp Cornstarch over the mixture and fold it in gently. The cornstarch acts as a binder, preventing the filling from falling apart during steaming. Next, gradually add the 0.25 cup Chicken Stock, mixing just until incorporated.
The filling should be moist but not wet—it should hold its shape when pressed. To test, take a small amount and microwave for 20 seconds. If it holds together and releases clear juices, the consistency is perfect. Cover and refrigerate for 30 minutes to firm up.
Step 3: Assemble the Siomai
Place a wonton wrapper in the palm of your hand. Add 1 tbsp of filling in the center—don’t overfill or it won’t seal properly. Gather the edges of the wrapper upward, pinching and pleating as you go to create an open-top pouch with a flattened base.
Tap the bottom gently on the counter to ensure it sits flat. For a traditional look, leave the top open to expose the filling. Line your steamer with the 4 whole Cabbage Leaves to prevent sticking, then arrange the siomai 1 inch apart—they’ll expand slightly during cooking.
Step 4: Steam to Perfection
Bring water to a rolling boil in your steamer. Place the siomai inside, cover with a tight-fitting lid, and steam over high heat for 15-18 minutes. The wrappers will turn translucent and the filling should reach an internal temperature of 160°F.
Avoid lifting the lid during the first 10 minutes to prevent temperature drops. Check for doneness by cutting into one dumpling—the filling should be firm and juicy, not pink. The siomai are ready when the wrapper is slightly sticky and the filling has pulled away from the edges.
Pro Tips For Making Pork And Shrimp Siomai Recipe Panlasang Pinoy
- Chill the Filling: Let the pork and shrimp mixture rest in the fridge for 20-30 minutes before wrapping—I learned this the hard way after my first few siomai fell apart mid-steam.
- Use Cold Shrimp: Chop the shrimp while still slightly frozen so they hold their shape better when mixing with the ground pork.
- Seal Tightly: Press the wonton wrapper edges firmly and overlap slightly, or they’ll pop open during steaming and leak filling into the water.
- Steam in Batches: Crowding the steamer makes them stick together and cook unevenly—give each siomai about an inch of space for even heat circulation.
Storing and Reheating Leftovers
Refrigerator Storage
Let your siomai cool completely before transferring to an airtight container. I use glass containers with snap-tight lids to keep them fresh. Store in the fridge at 40°F or below for up to 3-4 days. The flavors actually deepen as they rest. ❄️
Freezer Storage
For longer storage, freeze uncooked siomai on a parchment-lined tray for 1-2 hours, then transfer to freezer bags. Squeeze out excess air to prevent freezer burn. They’ll keep for up to 3 months without losing quality.
Steaming from Frozen
No need to thaw! Add 5-7 minutes to the steaming time when cooking from frozen. I steam mine straight from the freezer for 20-25 minutes total. This method preserves texture better than microwaving. 🔥
Reheating Cooked Siomai
Steam cooked siomai for 5-8 minutes until heated through. For crispier bottoms, pan-fry in a lightly oiled skillet over medium heat for 2-3 minutes after steaming. Avoid microwaving as it can make the wrappers soggy.
Storage Tips
Line your storage container with parchment paper to prevent sticking. If stacking, place parchment between layers. I learned this trick at Portland’s farmers market—it keeps the dumplings looking as good as fresh.
Nutrition Facts
Frequently Asked Questions
Can I use frozen shrimp for the filling?
Yes, thaw frozen shrimp completely and drain well before chopping. Pat dry with paper towels to remove excess moisture, which could make the filling too wet.
Why did my siomai wrappers tear during folding?
Wrappers tear when overfilled or dry. Use 1 tbsp filling max per wrapper and keep unused wrappers covered with a damp towel. Work quickly to prevent drying.
How can I tell when the siomai are fully cooked?
The wrapper turns translucent and the filling reaches 160°F. Cut into one to check—the center should be firm and juicy, not pink.
Can I bake instead of steam?
Baking works but changes the texture. Brush with oil and bake at 375°F for 20-25 minutes. The wrappers will be crispier, not tender like steamed.
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