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Steamed Pork and Shrimp Dumpling (Siomai)

February 9, 2013 by Liza Agbanlog 35 Comments

Steamed Pork and Shrimp Dumpling

Tomorrow is the first day of the Chinese New Year. Tonight, families will be gathering and eating together. There will be plenty of food on the dinner table. There will be for sure left-over food and will be eaten tomorrow. Some of the traditional foods to serve are whole fish, chicken, duck, barbecue pork, vegetables and steamed dumplings (siomai).

Siomai is a popular dim sum dish which consists of ground pork or shrimp or both, carrots, dried mushrooms, green onions and flavored with soy sauce, Chinese wine, salt, pepper and sesame oil. Egg and cornstarch are used to bind the mixture together. It is then wrapped in wonton wrappers and steamed.

I was able to make siomai for my family over the weekend. It was really good, especially when dipped in lemon juice and soy sauce dipping sauce. I just have to make sure that I make more next time. Gung Hay Fat Choy! ๐Ÿ˜€

Steamed Pork and Shrimp Dumpling

Steamed Pork and Shrimp Dumpling (Siomai)

Avatar photoLiza Agbanlog
Siomai is a popular dim sum dish consisting of ground pork or shrimp, carrots, mushrooms, green onions and flavored with soy sauce and Chinese cooking wine.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Snack
Cuisine Chinese
Servings 24 pieces
Calories 92 kcal

Ingredients
  

  • 1 lb lean ground pork
  • ยฝ lb shrimp , peeled, deveined and finely chopped
  • 3 large dried shitake mushrooms
  • ยผ cup shredded carrots
  • ยผ cup chopped green onions
  • 1 teaspoon soy sauce
  • 1 teaspoon Shaoxing wine or rice wine or sherry
  • 1 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 tablespoon sesame oil
  • 1 egg , lightly beaten
  • 1 tablespoon cornstarch
  • 24 wonton wrappers

Instructions
 

  • Soak the mushrooms in hot water for 20 minutes. Drain, remove the stems and chop finely.
  • In a large bowl, thoroughly mix all the ingredients until well blended. Cover with plastic wrap and refrigerate for 20 minutes.
  • Fill center of wonton wrapper with a tablespoonful of the filling. Wrap the edges around the filling and flatten the top with the back of a spoon. Repeat with the rest of the wrappers and filling.
  • Lightly dust the bamboo steamer with flour (or brush stainless steamer with oil) and steam the siomai for 10-15 minutes.
  • Serve with lemon juice and soy sauce dipping sauce.

Nutrition

Calories: 92kcalCarbohydrates: 5gProtein: 6gFat: 5gSaturated Fat: 2gCholesterol: 45mgSodium: 242mgPotassium: 83mgFiber: 1gSugar: 1gVitamin A: 243IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!
Nutrition Facts
Steamed Pork and Shrimp Dumpling (Siomai)
Amount Per Serving
Calories 92 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 45mg15%
Sodium 242mg11%
Potassium 83mg2%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 243IU5%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Appetizer, Recipes Tagged With: dim sum, dumpling, pork, shrimp, siomai, steamed

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Reader Interactions

Comments

  1. Ailyne

    September 2, 2022 at 8:40 pm

    Thanks for sharing your recipe. What I like about this recipe is it don’t use any bullion or mahic sarap yet it still taste good. Power up po!

    Reply
    • Avatar photoLiza Agbanlog

      September 3, 2022 at 7:59 am

      Thanks Ailyne! Take care and thanks for writing!

      Reply
  2. Emot

    December 30, 2021 at 11:32 am

    Hi, can I make the filling a day in advance?

    Reply
    • Avatar photoLiza Agbanlog

      December 30, 2021 at 12:33 pm

      Yes, you can make the filling a day in advance, store in the fridge overnight and then fill the wrappers the next day. Take care and happy new year!

      Reply
  3. MaRie

    September 14, 2021 at 10:40 pm

    Any suggestion Best wonton wrapper for siomai ?

    Reply
    • Avatar photoLiza Agbanlog

      September 15, 2021 at 10:04 am

      Hi MaRie,
      Here in Vancouver Canada, I normally use the Double Happiness brand. I am pretty sure any brand will work fine.

      Reply
  4. Claude Biglangawa

    February 18, 2021 at 7:06 am

    Hi. We are looking for a somai recipe thats good for steaming and deep frying. Is your recipe good for both? Thank you

    Reply
    • Avatar photoLiza Agbanlog

      February 19, 2021 at 1:06 pm

      Hi Claude,
      I have only tried steaming this siomai recipe but it should be good when deep fried too!

      Reply
  5. Alyssa

    January 17, 2021 at 6:22 pm

    5 stars
    Made this recipe! Sarap po thank you!

    from Washington State USA

    Reply
    • Avatar photoLiza Agbanlog

      January 17, 2021 at 7:20 pm

      You’re welcome Alyssa!

      Reply
  6. Jessielie

    October 18, 2020 at 6:54 pm

    I made some Siomai and I was wondering why it seems to be dry?can I have some advice on how to make it juicy? Thank you

    Reply
    • Avatar photoLiza Agbanlog

      October 19, 2020 at 10:49 pm

      Hi Jessielie,
      If the siomai came out dry, try reducing the amount of cornstarch. Hope this helps!

      Reply
    • Anonymous

      November 25, 2020 at 2:08 am

      Make it 50/50 fat and lean. To lessen the flour might not bind your siomai and it will come out less chewy.

      Reply
  7. Amangelin Diore Jalbuena

    July 8, 2020 at 6:32 pm

    5 stars
    I just made this for my family and it was amazing! It’s SO good with toyomansi! Salamatpo!

    Reply
    • Avatar photoLiza Agbanlog

      July 8, 2020 at 7:16 pm

      You’re welcome Amangelin! Glad you were able to try this siomai recipe and had success with it ๐Ÿ™‚

      Reply
      • Nina

        August 23, 2020 at 8:15 am

        Hello, do you have any advice how to avoid wonton wrapper from turning soggy and falling of the filling? I used store bought wonton wrappers and tried my best to fill it tightly. ๐Ÿ˜… Thanks

        Reply
        • Avatar photoLiza Agbanlog

          August 23, 2020 at 8:52 am

          Hi Nina,
          Based on my experience, boiling or steaming the dumplings too long make the skin fall apart and soggy. Try reducing the steaming time, adding extra time as needed. Take care and hope these help!

          Reply
  8. Annie

    June 22, 2020 at 8:05 pm

    Do these freeze well? ๐Ÿ™‚

    Reply
    • Avatar photoLiza Agbanlog

      June 22, 2020 at 9:22 pm

      Hi Annie,
      Yes, these cooked siomai freeze well. To freeze, place the siomao ( without touching each other) on a baking sheet and freeze uncovered until the outside of the siomai harden. Remove the siomai from the baking sheet, store in a ziploc freezer bag and freeze again. To reheat, just microwave or steam again. Hope these help!

      Reply
  9. Danielle

    April 25, 2020 at 1:31 am

    5 stars
    The best siomai recipe! Thank you for sharing ๐Ÿ™‚ My husband really likes it!

    Reply
    • Avatar photoLiza Agbanlog

      April 25, 2020 at 9:55 am

      Hi Danielle,
      That’s awesome! I am glad your husband liked it. Take care and thanks for writing ๐Ÿ™‚

      Reply
  10. Marissa

    April 19, 2020 at 12:10 pm

    Can i use fresh mushrooms?

    Reply
    • Avatar photoLiza Agbanlog

      April 19, 2020 at 1:31 pm

      Hi Marissa,
      Yes, you can use fresh mushrooms (shiitake or button) for this recipe.

      Reply
  11. Margarette

    December 31, 2019 at 11:21 am

    5 stars
    Very good recipe for Siomai ! Thanks for sharing .๐Ÿ˜Š

    Reply
    • Avatar photoLiza Agbanlog

      January 1, 2020 at 11:41 am

      You’re welcome Margarette! Glad you liked the recipe ๐Ÿ™‚

      Reply
  12. Rhonda

    November 16, 2018 at 4:06 pm

    What is orange topping? Please and thank you.

    Reply
    • Avatar photoLiza Agbanlog

      November 16, 2018 at 4:08 pm

      It’s grated carrots.

      Reply
  13. Anonymous

    March 5, 2018 at 3:18 am

    Its one of the recipes I found online that doesn’t use Magic sarap or other additives! thanks!

    Reply
  14. Olly

    July 9, 2017 at 11:09 pm

    Hi, made your recipe this afternoon. Was great. Recently tried some siomai at the farmers market in Invercargill, New Zealand and fell in love with them. Cheers Olly

    Reply
    • Avatar photoLiza Agbanlog

      July 10, 2017 at 12:56 pm

      Awesome! Thanks for taking the time to write, Olly. Take care!

      Reply
  15. Anonymous

    December 24, 2014 at 11:15 pm

    Sarap

    Reply
  16. MT69

    November 16, 2014 at 5:29 am

    hi. i am working here in riyadh. can we skip shitake or the rice wine. wine is not available here..thank u so much…

    i tried ur recipe for lumpia shanghai and finally, i achieved the taste dat iv been lookin for in makin shanghai lumpia, thank u so much!!! but can i add bellpepper on it? thanks again.

    please keep postin new recipe. promise and i hope u wont cease replyin on my mails..

    Reply
    • Avatar photoLiza A

      November 16, 2014 at 11:34 am

      Hi,
      Glad to hear from you! Yes, you can skip the rice wine and shitake or you can replace the shitake with white button mushroom, whichever works for you. For the lumpia, you can definitely add green bell pepper, just chopped them in small cubes. Thanks again for writing!! Take care ๐Ÿ™‚ ๐Ÿ™‚

      Reply
  17. Cindy

    October 11, 2014 at 9:46 pm

    What’s that orange on top of the siomai? carrots?

    Reply
    • Avatar photoLiza A

      October 12, 2014 at 9:03 am

      Hi Cindy,
      Yes, it’s grated carrots ๐Ÿ™‚ ๐Ÿ™‚

      Reply

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Avatar photoHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read Moreโ€ฆ

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