Steamed Pork and Shrimp Dumpling (Siomai)

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February 9, 2013 by Liza Agbanlog 35 Comments

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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! 😀

Steamed Pork and Shrimp Dumpling (Siomai)

Liza 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

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Snack

Cuisine Chinese

Servings 24 pieces

Calories 92 kcal

Ingredients

1 lb lean ground pork
½ lb shrimp , peeled, deveined and finely chopped
3 large dried sh*take mushrooms
¼ cup shredded carrots
¼ 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%

Reader Interactions

Comments

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
- Liza Agbanlog
  September 3, 2022 at 7:59 am
  Thanks Ailyne! Take care and thanks for writing!
  Reply
Emot
December 30, 2021 at 11:32 am
Hi, can I make the filling a day in advance?
Reply
- Liza 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
MaRie
September 14, 2021 at 10:40 pm
Any suggestion Best wonton wrapper for siomai ?
Reply
- Liza 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
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
- Liza 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
Alyssa
January 17, 2021 at 6:22 pm

Made this recipe! Sarap po thank you!
from Washington State USA
Reply
- Liza Agbanlog
  January 17, 2021 at 7:20 pm
  You’re welcome Alyssa!
  Reply
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
- Liza 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
Amangelin Diore Jalbuena
July 8, 2020 at 6:32 pm

I just made this for my family and it was amazing! It’s SO good with toyomansi! Salamatpo!
Reply
- Liza 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 🙂
  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. 😅 Thanks
    Reply
    - Liza 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
Annie
June 22, 2020 at 8:05 pm
Do these freeze well? 🙂
Reply
- Liza 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
Danielle
April 25, 2020 at 1:31 am

The best siomai recipe! Thank you for sharing 🙂 My husband really likes it!
Reply
- Liza 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 🙂
  Reply
Marissa
April 19, 2020 at 12:10 pm
Can i use fresh mushrooms?
Reply
- Liza Agbanlog
  April 19, 2020 at 1:31 pm
  Hi Marissa,
  Yes, you can use fresh mushrooms (shiitake or button) for this recipe.
  Reply
Margarette
December 31, 2019 at 11:21 am

Very good recipe for Siomai ! Thanks for sharing .😊
Reply
- Liza Agbanlog
  January 1, 2020 at 11:41 am
  You’re welcome Margarette! Glad you liked the recipe 🙂
  Reply
Rhonda
November 16, 2018 at 4:06 pm
What is orange topping? Please and thank you.
Reply
- Liza Agbanlog
  November 16, 2018 at 4:08 pm
  It’s grated carrots.
  Reply
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
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
- Liza Agbanlog
  July 10, 2017 at 12:56 pm
  Awesome! Thanks for taking the time to write, Olly. Take care!
  Reply
Anonymous
December 24, 2014 at 11:15 pm
Sarap
Reply
MT69
November 16, 2014 at 5:29 am
hi. i am working here in riyadh. can we skip sh*take 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
- Liza A
  November 16, 2014 at 11:34 am
  Hi,
  Glad to hear from you! Yes, you can skip the rice wine and sh*take or you can replace the sh*take 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 🙂 🙂
  Reply
Cindy
October 11, 2014 at 9:46 pm
What’s that orange on top of the siomai? carrots?
Reply
- Liza A
  October 12, 2014 at 9:03 am
  Hi Cindy,
  Yes, it’s grated carrots 🙂 🙂
  Reply