Pork Siomao in Filipino or Pork Siu Mai in Chinese are bite sized open dumplings made with ground pork, shrimp and other fillings seasoned with rice wine, soy sauce and sesame oil. This Cantonese Siomai recipe is so simple with delicious results. The outer thin covering called wonton wrapper is either white or yellow. Siu Mai is one of the popular dumpling dish served in Chinese Dimsum.
Steamed Pork Siomao is so popular in the Philippines. In fact, when ordering Wonton Noodle Soup siomao is also added to the soup. I remember when we were teenagers we tagged along with our parents when they exercised early in the morning at Greenhills. The highlight was breakfast at the popular Maxim restaurant. We ordered Siomao and Wonton Noodle Soup and it was very good for a cool morning.
Pork Siomao recipe is one of the easiest dish I learned from my Mom. You can easily make this at home and if stored in an air tight container can be freeze for a month or so. My brother had mentioned a few times to try the siomao they buy from China Town and see if I can recreate it.
This siomai does not use ground pork instead the pork and shrimp consistency are coarse. So instead of using ground pork I cut the meat into small pieces but bigger than if ground. When I make siomai I use ground pork but this time I will cut the pork. I also added carrots, water chestnuts and green onions to the mixture.
Wonton wrappers are usually square. If your local Asian store doesn’t carry a round wonton just cut the square wonton into a circle. Watch my video to see how I cut the wonton wrapper.
Siomai can be steamed or fried. Fried wonton is tasty as well. For this recipe I will steam it and serve with lemon or calamansi with soy sauce. You can make extra siomai and freeze it. In fact, I made extra siomai so I can add it when I make Wonton Noodle Soup. Yum!
Should I use wooden steamer or metal steamer when cooking siomai?
To me it doesn’t really matter. Siomai still taste the same and delicious using either steamer. Which ever steamer you have will work.
Is white or yellow wonton wrapper better than the other?
No, they are the same. The yellow wonton can be thinner than the white.
How to Make Lemon or Calamansi and soy sauce dip?
1 part lemon juice to 1 part soy sauce. But if you like it more acidic then add more lemon or if you want it saltier then add more soy sauce.
How to Make Pork Siomao Recipe
- 1 pound ground pork or chopped pork
- ½ cup shrimp or 15 medium shrimp coarsely minced
- 5 water chestnuts minced
- 2 tablespoons Shao Hsing rice cooking wine
- 1 ½ tablespoons soy sauce
- 1 ½ teaspoons sesame oil
- ½ tsp salt
- ¼ ground pepper
- ¼ cup carrot finely diced
- ¼ cup green onion chopped
- Siu mai wrappers or wonton wrappers
- 1 egg white
- 1 ½ tablespoons corn starch
Peel, devein and chop shrimp.
Finely dice water chestnuts and carrots. Divide carrots into half.
Crack an egg and set aside egg white.
In a bowl, combine ground pork, shrimp, egg white, green onion, water chestnut, ½ of carrots, rice wine, soy sauce, sesame oil, salt and pepper. Mix well.
Add cornstarch and blend well.
Cover with saran wrap and refrigerate for ½ to an hour.
When ready to make siomai take a wonton wrapper and place it in your palm. Take a spoonful of the meat mixture and place it in the center of the wrapper. There are many ways to do this but try whatever is easier for you. Using your other hand gather the wrapper up with your fingers forming a cup. Note: If you watch my video I showed different ways of wrapping wonton.
Add 8 cups of water in the steamer. Turn on the heat and once it simmers lower the heat. Cover the lid with cheese cloth.
Steam the dumpling for 12-15 minutes. Add more cooking time if siomai are bigger. Serve with lemon or calamansi with soy sauce or chili sauce. Enjoy!