How To Make Siomai

Siomai  or Shumai are dumplings served in dim sum. The most common are pork siomai; there is also beef siomai, shrimp siomai, and combinations of these fillings.

Here is a basic guide how to make siomai


1 kg ground pork
¼ kg chopped shrimps
½ c chopped green onion leaves
1 t – 1 T sesame oil
1 t salt
2 t patis
2 t cornstarch
1 c bulb onions, chopped
2 t sugar
1 t black pepper
2 pcs eggs
1/2 t vetsin
3 pcs chinese sausage, chopped
2 pks molo wrapper [100 pcs]


Mix all ingredients thoroughly. Put wrapper in hand. Spread about 1-2 heaping teaspoon of siomai mixture on wrapper. Close palm just enough to squeeze, so siomai will be raised and rounded and top with sliced Chinese sausage or boiled quail eggs. Arrange siomai in steamer and steam for about 15-20 minutes. Serve with soy sauce and calamansi.

How this is done:

How to Make Seafood Siomai 


  • 1 cup shrimps, coarsely chopped, or fish fillet, finely chopped
  • 4 Chinese or shiitake mushrooms, soaked for 15 minutes, drained, and chopped, to measure 1/4 cup
  • 1/4 cup spring onions (sibuyas na mura), chopped
  • 1 tablespoon sugar
  • 1 tablespoon rice wine
  • 1/4 cup carrots, chopped
  • 1 teaspoon rock salt
  • 1 teaspoon sesame oil
  • 1/4 teaspoon pepper
  • 1 egg
  • 1/4 cup cornstarch
  • 32 siomai wrappers
  • For the sauce:
  • 1/2 cup soy sauce
  • 1 tablespoon garlic, chopped
  • 1 tablespoon sugar
  • 1 tablespoon calamansi juice
  • 1 teaspoon sesame oil
  • 1 teaspoon chopped garlic

Put all filling ingredients in a bowl and mix well.

Prepare siomai wrappers. Put one scoop filling on each, using a small (size 24) ice cream scooper or a tablespoon, in center of wrapper. Gather sides. With thumb and forefinger, make a “waist” in the middle. Put on a cling-lined tray, half an inch apart. Freeze at least one hour.

This siomai may be kept in the freezer, covered with cling wrap, for one week. It can be steamed directly from the freezer.

Prepare the steamer pan with two-inch-deep water. Boil.

Grease the steamer pan with sesame oil. Put the frozen siomai. Steam over high heat for 10 minutes. Remove from fire.

Wait for 15 minutes before removing the siomai from pan so that the wrapper does not fall off. Serve with sauce.

How to make Pork/Chicken Siomai

  • 1/2 kilo ground pork, or 1 500-gram pack chicken giniling
  • 1 cup sweet ham, chopped
  • 1/4 cup Chinese mushrooms, soaked, drained, chopped
  • 1/4 cup carrots
  • 2 teaspoons rock salt
  • 2 teaspoons sesame oil
  • 2 eggs
  • 2 tablespoons sugar
  • 1/2 teaspoon pepper
  • 1/3 cup cornstarch

Follow procedure as for shrimp/seafood siomai. Makes 50 pieces. May be frozen for one month uncooked. 

How to Make Siomai Sauce

Mix well soy sauce, one tablespoon garlic, sugar, and calamansi juice. Add sesame oil and 1 teaspoon garlic.


  • When making siomai in big quantities, put ingredients in a Hobart or Kitchen Aid bowl. Use a mixer paddle and beat for two minutes on medium speed. 
  • One secret to achieving a firm, professionally-done siomai is to steam right away straight from the freezer. It is important that when steaming, the water should be boiling and is kept always on high fire. 
  • Cooked siomai can also be skewered on bamboo sticks, three pieces at a time, and deep fried in hot oil. When deep-frying, there should be enough oil to cover what you are cooking and always have a strainer lined with paper napkins to absorb the excess oil. 
  • To check if the temperature of the oil is correct, place a wooden chopstick at the center of the pan; if there are plenty of bubbles around the stick, it is hot and ready for frying. The siomai can be served with bottled sweet chili sauce found in supermarkets or Chinese stores. 
  • Siomai wrappers (wonton), lumpia wrappers, kikiam (bean curd skin) can be kept in the freezer, wrapped in foil, and then placed in a freezer plastic bag on the side door of the freezer for six months. When ready to use, thaw. This process will extend the shelf life of your wrappers, keeping them fresh and whole.

Here is a guide how the sauce is made:


  1. questions po..
    ¼ kg chopped shrimps
    ½ c chopped green onion leaves
    2 pcs eggs
    3 pcs chinese sausage, chopped

    1.kailangan ba bang luto ang shrimp? o pweede na ang hilaw?
    2. ano po ba ang ibig sabihin ng 'c'? video, isang egg lang.. pero sa ingredients 2 eggs? which is better po?
    4.wala ring chinese sausage sa video.

    salamat po,

  2. Opinion lang po. Yung shrimp, napakadaling maluto so I don't think it would be necessary to pre-cook it. "c" for cup. I think two eggs would be more proportional to the recipe given. With one egg, the filling might be a little loose. Lastly, chinese sausage has a strong and a very distinct flavor. Yes it is tasty but I am afraid it might compromise the true pinoy version of "siomai". I highly suggest that you take a little bit of experiment first to know when too much would be too much and what really suits your taste though I have nothing against chinese sausage in fact my we truly love it. I am not a chef or an expert cook either so these are purely based my own on opinion and experiences only. I would highly appreciate it if someone corrects me in case I am wrong. Thanks! xoxo

  3. I agree with you. This is a general guide, you should experiment and find a variation of this until you find the best combination suited to you and you are able to create a recipe of your own. Every time I eat siomai, they always taste different.

  4. nice... this menu i think one of the great flavor outcome for siomai... ill gonna used this for my own business... thanks a LOT!

  5. nice menu for siomai....

  6. How many pieces of siomai po ang magagawa ko sa ganyang amount ng ingredients?

  7. sometimes i use tp put chopped cabbage and still taste good


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