Go Back
–+ servings

Mouth-Watering Pork & Shrimp Siomai Recipe

This iconic Filipino street food is a beloved favorite for a reason! Make this beginner-friendly dumpling recipe and share with your family and friends for a fun and delicious meal!
No ratings yet
Print Follow Us Pin Share on Facebook
Course: Breakfast, Side Dish, Snack
Cuisine: Chinese, Filipino
Keyword: dim sum, dumplings, fusion, merienda, shumai
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Servings: 45 pieces

Equipment

Ingredients

Filling Ingredients

  • 1 lb ground pork
  • ¾ lb raw shrimp finely chopped
  • 1 tbsp ginger grated
  • 3 cloves garlic minced
  • ½ cup green onion finely chopped
  • 2 tbsp soy sauce
  • 2 tbsp Xiaoxing wine
  • 1½ tbsp cornstarch
  • ¼ tsp white pepper

Siomai

  • 1 package shumai wrappers store-bought
  • carrots minced, for garnish

Instructions

Make Filling

  • In a mixing bowl, combine the filling ingredients.

Wrap the Siomai

  • Make an "O" shaped window with your thumb and index finger. Lay the wrapper on top.
  • Use a spoon to scoop out filling. Place filling on the wrapper, in the center "O" window.
  • To shape: allow the filling to drop down through your fingers. Gently squeeze the sides with your thumb and index fingers to form a round shape. Flatten the bottom by pressing it against your palm.
  • Fold the tips of the wrappers outwards and press them against the sides of the dumpling. If desired, glue them down with your finger dipped in water or beaten egg.

Cook Siomai

  • Line a steamer with parchment paper. Place the dumplings with space between them.
  • Steam for 10-12 minutes or until the filling is cooked through.

Notes

Let us share with you a few tips to ensure that you make the best siomai possible:
  • Use ground pork with a good fat content to keep the filling moist and flavorful.
  • Finely chop the vegetables to ensure that they're evenly distributed throughout the filling and don't create big chunks. Chunky pieces could cause the filling to fall apart.
    • An example of how we keep our ingredients small is by grating the ginger instead of chopping it. We used a simple Japanese mandolin with a grater attachment.
  • While wrapping siomai, keep the unused wrappers moist by laying a damp cloth over them to prevent them from drying out.
  • Use the same spoon to measure out the filling each time for consistent sizing. This will help make sure the dumplings will steam evenly.
  • "Glue" the corners of the wrappers against the sides with your finger dipped in water or beaten egg to seal them shut before steaming. This part is optional, but it will help ensure that your siomai stay together during the steaming process.
 
Did you make this recipe?Mention @itsforkandspoon or tag #itsforkandspoon!

Sharing this recipe is highly encouraged and appreciated. Always provide a link to our original content and properly attribute it to us. It is prohibited to copy and paste full recipes and articles to publish on your website or social media. Fork & Spoon by Noelle Noriesta is licensed under CC BY-NC-SA 4.0

Click here to review our Content Permissions Policy.