🥟 Filipino Pork Siomai Recipe (Easy Homemade Street Food Favorite)
⭐ Prep Time: 25 minutes
⭐ Cooking Time: 25 minutes
⭐ Total Time: 50 minutes
⭐ Servings: 30 pieces
⭐ Course: Appetizer / Snack
⭐ Cuisine: Filipino-Chinese
❤️ A Warm Filipino Kitchen Story
Growing up, siomai was one of those comforting treats we would always look forward to — whether from a street vendor, a small food stall, or homemade during family gatherings. There’s something special about the aroma of freshly steamed dumplings, paired with soy sauce, calamansi, and chili oil on the side.
In Filipino homes, siomai is more than just a snack — it’s a shared experience. We eat it with rice, enjoy it during merienda, or serve it during celebrations. This homemade Filipino pork siomai recipe brings that same comforting, delicious flavor right into your kitchen.
🛒 Ingredients (30 Pieces)
- 1 lb ground pork
- 1/2 cup shrimp (finely chopped)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1/2 cup grated carrots
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 egg
- 2 tablespoons cornstarch
- Salt and pepper to taste
- 30 siomai wrappers
📝 Ingredient Notes
- Ground pork: Use slightly fatty pork for juicy siomai
- Shrimp: Adds sweetness and authentic flavor
- Wrappers: Available in Asian stores or freezer section
- Sesame oil: Enhances aroma — don’t skip!
👩🍳 Step-by-Step Process
Step 1: Prepare the Filling
In a large bowl, combine pork, shrimp, onion, garlic, carrots, soy sauce, oyster sauce, sesame oil, egg, and cornstarch. Mix well until fully combined.
Step 2: Assemble the Siomai
Place about 1 tablespoon of filling in the center of each wrapper. Gently fold and shape into an open-top dumpling.
Step 3: Arrange in Steamer
Line your steamer with parchment paper or cabbage leaves to prevent sticking. Place siomai evenly spaced.
Step 4: Steam
Steam over medium heat for 20–25 minutes or until fully cooked.
Step 5: Serve
Serve hot with soy sauce, calamansi, and chili oil.
🧂 Tips for Perfect Siomai
- Wet the wrapper edges lightly for better sealing
- Do not overfill to avoid tearing
- Steam in batches for even cooking
- Use cabbage lining to prevent sticking
🔄 Variations
- Chicken siomai (use ground chicken)
- Beef siomai
- Japanese-style siomai with mushrooms
- Spicy siomai with chili flakes
🥡 Storage Instructions
- Refrigerate: Up to 3 days
- Freeze (uncooked): Up to 1 month
- Reheat: Steam again for best texture
🔁 Substitutions
- Shrimp → mushrooms
- Pork → chicken or turkey
- Soy sauce → low sodium version
🥗 Nutrition Notes (Approx per 3 pcs)
- Calories: 150–180
- Protein: 8–10g
- Fat: 7g
- Carbs: 12g
❓ FAQ
Can I freeze siomai?
Yes! Freeze uncooked siomai and steam directly when ready.
Why is my siomai dry?
You may be using lean pork — add a bit of fat.
Can I fry siomai?
Yes! Pan-fry after steaming for crispy texture.
🍽️ Serving Suggestions
Serve with:
- Steamed rice
- Pancit
- Garlic rice (sinangag)
💛 Final Thoughts
There’s nothing quite like homemade siomai — warm, flavorful, and made with love. Whether for family meals or merienda, this recipe brings a taste of Filipino comfort straight to your table.
