Pork siomai, a popular Filipino street food, is our local take on the classic Chinese shumai. These savoury treats are a staple on Philippine streets, sometimes sold with a hearty serving of rice for a cheap yet satisfying meal. This recipe brings restaurant-quality siomai right to your kitchen, offering a meaty and juicy filling that's simple to prepare. Serve it with a side of soy sauce and chilli oil, or dip it in your favourite sauce to enhance the flavours and make your homemade siomai even more delicious.

Tip #1

Moisture is Key: Make sure your filling is moist enough before wrapping, as it helps keep the siomai juicy.

Tip #2

Do Not Overfill: Avoid overfilling the wrappers to ensure they do not burst during steaming.

Tip #3

Even Cooking: Arrange the siomai in the steamer without them touching each other to ensure even cooking.

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Filipino Pork Siomai

Total Time: 50 minutes

Servings: 20-25 pieces

Ingredients

500g ground pork (preferably fatty for moisture)
200g shrimp, chopped
1/2 tsp baking soda
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp white pepper
2 tsp sugar
1 tsp chicken seasoning powder
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp sesame oil
2 tbsp water
1 tbsp cooking wine (Shaoxing wine)
2 tbsp green onions, finely minced
20-25 wonton wrappers (8cm/3.5" squares or rounds)
Minced carrot for topping

Preparation

In a large mixing bowl, combine the ground pork, shrimp, baking soda, , cornstarch, salt, white pepper, sugar, chicken powder, oyster sauce, soy sauce, sesame oil, water, cooking wine and green onions. Mix well until the ingredients are thoroughly incorporated and the mixture becomes pasty.
Lay out the wonton wrappers on a clean surface. Keep a small bowl of water nearby to moisten the edges of the wrappers if needed.
Place about a tablespoon of the pork mixture in the centre of each wrapper. Bring the sides up around the filling, and gently squeeze to form a cup shape, leaving the top open. Ensure the siumai is sealed at the bottom but open at the top.
Sprinkle a small amount of minced carrot on top of each siomai for colour and added texture.
Arrange the siomai in a steamer lined with parchment paper or lightly greased to prevent sticking. Ensure there's space between each siumai for even cooking.
Steam over boiling water for about 15-20 minutes, or until the meat is thoroughly cooked and the wrappers become translucent.
Serve the pork siomai hot with soy sauce, chilli sauce or a dipping sauce of your choice.