Siomai
Pork and shrimp dumplings wrapped in thin wonton skins and steamed until juicy, served with a soy-calamansi dip and chili oil. A Filipino-Chinese street food and pulutan staple, sold everywhere from mall food courts to sidewalk carts.
By: Andrew Arcangel | Last Updated: September 27, 2026
Siomai arrived with Chinese immigrant cooking and settled firmly into Filipino street food culture, where it's sold hot from bamboo steamers at food carts nationwide, usually alongside a squeeze bottle of soy sauce, a pile of calamansi halves, and a jar of chili oil for topping to taste.
What makes siomai different
The open top is the giveaway — unlike a fully sealed dumpling, siomai is gathered up around the filling and left open at the top, so a bit of the pork-and-shrimp mixture peeks out. That open shape also means the filling steams quickly and evenly, which is part of why siomai is such reliable, fast street food.
Ingredients
- 1 lb ground pork
- 1/2 lb shrimp, peeled and chopped
- 1/2 cup minced water chestnuts or jicama
- 3 tbsp minced carrots
- 3 green onions, minced
- 1 tbsp soy sauce (toyo)
- 1 tbsp sesame oil
- 1 egg
- 2 tbsp cornstarch
- Salt and pepper, to taste
- 30 wonton or siomai wrappers
- Soy sauce, calamansi, and chili oil, for serving
Keep wrappers covered with a damp towel while you work — they dry out and crack quickly once exposed to air.
Instructions
- Mix the filling. Combine ground pork, shrimp, water chestnuts, carrots, and green onions in a bowl. You'll need 1 lb ground pork1/2 lb shrimp1/2 cup minced water chestnuts3 tbsp minced carrots3 green onions
- Season. Mix in soy sauce, sesame oil, egg, cornstarch, salt, and pepper until well combined and slightly sticky. You'll need 1 tbsp soy sauce1 tbsp sesame oil1 egg2 tbsp cornstarchsalt and pepper
- Wrap. Place a spoonful of filling in the center of each wrapper, then gather the edges up around the filling, leaving the top open and the filling exposed.
- Arrange for steaming. Arrange the dumplings in a steamer lined with parchment or cabbage leaves, without letting them touch.
- Steam. Steam over boiling water until the filling is fully cooked through, about 15 to 20 minutes.
- Serve. Serve hot with soy sauce, calamansi, and chili oil for dipping. You'll need 1 tbsp soy sauce
Tips & variations
- Beef siomai: ground beef works as a substitute or addition to the pork for a different flavor profile.
- Extra shrimp: for a shrimp-forward version, increase the shrimp and reduce the pork accordingly.
- Fried siomai: pan-fry the steamed dumplings briefly in a little oil until the bottoms turn golden and crisp, a popular street-cart variation.
Nutrition estimated per piece
- 60Calories
- 4gProtein
- 3gFat
- 4gCarbs
- 0gSugar
Estimated automatically from this recipe's ingredients; actual values will vary based on brands and exact quantities used.
Frequently asked questions
What's the difference between siomai and siopao?
Siomai is an open-topped dumpling wrapped in a thin wonton skin; siopao is a fully enclosed steamed bun made with a yeasted dough. They're both steamed and both Filipino-Chinese in origin, but very different in size and texture.
Can I freeze siomai?
Yes — freeze the shaped, uncooked dumplings on a tray until solid, then transfer to a bag. Steam straight from frozen, adding a few extra minutes to the steaming time.
Can I fry siomai instead of steaming it?
Yes — fried siomai is a common street-food variation. Steam first until cooked through, then pan-fry briefly in a little oil until the bottoms turn golden and crisp.
Pairs well with
Siopao
Soft, pillowy steamed buns filled with sweet-savory pork asado or bola-bola.
Lumpia Shanghai
Thin, crispy spring rolls packed with seasoned ground pork.
Calamansi Juice
Freshly squeezed calamansi, sugar, and cold water — a tart-sweet citrus drink.
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