Siomai or Steamed Dumplings

I find it expensive to buy siomai. Don’t you? So why not make your very own siomai and freeze it? The price of Siomai alone forced me to concot my very own Siomai recipe taken from various sources. My kids love to dip their dumplings in soy sauce and calamansi mixed with chili garlic sauce. If you are a pesco-vegetarian like me, just replace the pork with chicken meat or crab meat. I usually cook it separately because the rest of the family love their siomai to contain pork. I will add the photos soon but in the meantime, enjoy cooking.

Wonton Wrapper (You can make your own wrapper or just buy them at the grocery)
1 cup all-purpose flour
1 egg white
4 tablespoon lard
3 tablespoons water

1. Place flour in a bowl. Make a well in the center.

2. Add the egg white, lard and water in the center. Mix the ingredients in the center thoroughly and quickly work in the flour. Knead well.

3. Roll out thinly and cut into rounds of about 4 inches in diameter.

4. Put filling in each wrapper.

1/2 kilo Ground Pork with a bit of fat (instead of ground, diced to small pieces or chopped)
1 kilo cooked crab, shelled and chopped (or just substitute with 1 kilo ground pork)
1/4 kilo shrimps
2 tsp. sesame oil
1 tsp. rice wine
3 Tablespoons Chopped spring onions
8 Chinese dried mushrooms (soaked in hot water until softened and chopped)
1 small chopped water chestnuts or Singkamas or 1 small can bamboo shoots, drained and chopped
1 small carrot, grated
3 Tablespoons Cornstarch
2 eggs
2 Tablespoons Soy Sauce
2 teaspoon sugar
dash of black pepper
1 teaspoon 5 spice powder (if You don’t have this, see below on how to prepare the 5 spice powder or buy the McCormick Chinese Five Spice (Ngo Yong) at your favorite grocery store)

5 Spice Powder
Make your own Chinese Five spice powder seasoning mix using either ground or whole spices.

Ingredients for Chinese Five Spice powder

* 1 tsp. ground Szechwan pepper
* 1 tsp. ground star anise
* 1-1/4 tsp. ground fennel seeds
* 1/2 tsp. ground cloves
* 1/2 tsp. ground cinnamon
* 1/2 tsp. salt
* 1/4 tsp. ground white pepper

Preparation of Five Spice Powder:
Combine all ingredients in small airtight container. Store in a cool, dry place.

(Source: busycooks)

Okay now to prepare the filling:


1. Combine all the ingredients together.

2. Continue to mix all ingredients inside the bowl for another 4 minutes. Leave overnight in the refrigerator so all flavors seep in all together.

3. The following day, place 1 heaped tablespoon in the center of each wrapper. Press down gently with a back of spoon to make the filling compact without air spaces.

4. Press wrapper up and around all the sides of the siomai leaving the center open.

5. Arrange the filled wrappers on the plate of the steamer which has been greased. Do not crowd the steamer.

6. Steam for 15 minutes on medium heat or 8 minutes if one uses high heat. Be careful not to overcook so siomai does not end up too dry.

7. Garnish the top of the siomai with shredded carrot and cilantro (wansoy).

8. Serve with toyo and calamansi and chili-garlic paste.

Yields around 5 dozen.

17 thoughts on “Siomai or Steamed Dumplings

  1. mac callister

    thank you for posting thi ive been looking for the recipe and way to do siomai!

    mac callisters last blog post..Go JC Go!

  2. Rein

    Hi! Thanks for the recipe! I was a big fan of mass-produced and mall-located siomai stores (you know, those 25 Pesos for 4 pieces stalls?) back in my college years. And frankly, I kinda liked what their siomai tasted like. Despite the MSG and the who-knows-what’s-in-there ingredients, there’s nothing like getting a cheap and quick siomai fix.

    In any case, I was just wondering, would the quality of your siomai recipe be significantly affected if I take out the 5 spice powder, rice wine, and bamboo shoots? I’m kind of a busy person so I can’t do the groceries and the cooking quite often. But don’t worry, as I said, I loved mass-produced siomai (and I loved Jade Palace’s siomai too) so I guess it won’t be much of a change for my taste buds as well.

    So thanks!

    Oh, I also have a blog about getting quick and easy food in Ortigas. You guys might want to check it out!

    Reins last blog post..Dude, it’s not lumpia; It’s fresh spring roll!

  3. [...] 6)  Serve with calamansi/soy sauce dip and chili garlic paste. [...]...
  4. noemi

    the taste won’t change much but you should buy the ready made 5 spice powder (McCormick brand) at your favorite grocery store.

  5. Joyceee

    wow, siomai has been one of my fave food! 🙂 i never get tired of eating siomai, lol.

    a friend taught me the most basic way of making siomai (his way): ground pork, turnip and carrots, salt and pepper to taste…

    Will surely try and do this at home.
    .-= Joyceee´s last blog ..Joyceee’s Trip to Saigon =-.

  6. Yam

    How do you make those chili garlic paste thingie

  7. nuriko


  8. Lari

    I haven’t actually tried out this recipe yet but from looking at the ingredients alone it enough to make my mouth water…

    BTW how did you solve the problem of the wrapper peeling of when you take the siomai of the steamer???

  9. asia you have the recipe of sharks fin dumpling? if u do can u send it to me please?thanks..

  10. Chiqui

    Hey, thanks for sharing your siomai wrapper recipe. a sure way to save money is to make the wrappers yourself. may i ask how i can make a perfect CHILI SAUCE/ CHILI PASTE to go with the siomai? thank you so much. More power!

  11. John

    Care to share Chili Garlic recipe? Only lee-kum-kee variety is available here but its not the same as the one found in Pilipins

  12. james sto.domingo

    ` can i make the texture of my siomai like the texture of siomai house and master siomai?do it have a specila recipe..plz send me recipe if you know..thanks

  13. james sto.domingo

    hello po..panu po ba gawing whiter yung texture ng siomai..katulad ng sa siomai house at master siomai…if you know plz send me the recipe thanks…

  14. judith

    Hi. Thank you for sharing this recipe. However ,I am planning to put up my very own siomai business. I find it very expensive to franchise master siomai or siomai house & it’s not a 100% ROI. Will try on your recipe instead. Is it feasible if I will be using your recipe? How is the cost? Can I still make a profit with the current 25 pesos per 4 pcs plus rental? Hoping for your reply. Thanks & God bless!

  15. cyril

    tnx for posting the recipe for siomai…… 2 cook………..

  16. cyril

    tnx for posting the recipe….love to cook soooooooo muchhhh……….it makes my day sooooo gud!!!!!!!!!!!

  17. cholesterol

    konnichiwa! kailangan ko po malaman yung exact recipe and procedure ng paggawa po ng sauce ng master siomai for business expansion po sana. salamat po.

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