If you’re looking for an easy-to-prepare snack or appetizer packed with flavor, Pork Siomai is the perfect choice.
This classic dim sum is a crowd-pleaser, with its juicy, savory filling wrapped in delicate wonton wrappers.
Here, we’ll dive into a simple yet delicious recipe and share tips to elevate your Siomai game.
Ingredients for this ultimate Siomai recipe:
For the filling:
- 454 grams Ground pork (with a bit of fat for juiciness)
- 1/2 cup minced shrimp (optional but highly recommended)
- 1/4 cup minced carrots
- 1/4 cup green onions
- 1/4 cup minced Black fungus mushrooms
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/2 tsp ground pepper
- 1/2 tsp salt
For assembly:
- 30 – 40 wonton or dumpling wrappers
Instructions:
- If using dried black fungus mushrooms, soak them in water for 15-20 minutes until softened. Drain and mince.
- Combine ground pork, minced shrimp, carrots, green onions, and mushrooms in a large mixing bowl.
- Add soy sauce, oyster sauce, sesame oil, salt, pepper and cornstarch. Mix thoroughly until the ingredients are well incorporated.
Assemble the Siomai:
- Place a wonton wrapper on your palm. Add about a teaspoon of filling in the center.
- Gather the edges of the wrapper around the filling, gently pressing to shape it into an open-top dumpling. Repeat the remaining wrappers and filling.
Cook the Siomai:
- Line a steamer with parchment paper or lightly grease it to prevent it from sticking.
- Arrange the Siomai in the steamer, leaving a bit of space between each piece.
- Steam over medium heat for 15-20 minutes, or until the filling is fully cooked.
Tips for Perfect Siomai:
- To ensure juiciness, use pork with a good fat ratio (about 80 % lean, 20 % fat).
- Mince your ingredients finely to achieve a uniform texture.
- Avoid overfilling the wrappers to prevent them from breaking.
Why Siomai is more than just food?
For many, Siomai is more than a simple dish. It’s a nostalgic bite that brings back memories of family gatherings, late-night cravings, and even street-side stalls bustling with life. Making Siomai at home but only allows you to customize the flavors and gives you the joy of creating something special from scratch.
Whether you’re making these dumplings for your loved ones or as a treat for yourself, this recipe is sure to deliver comfort and satisfaction in every bite. Enjoy!
If you enjoy this Homemade Siomai recipe, you might want to try out some of my other Asian-inspired recipes. Here’s the list below.
Snow Peas and Mushroom Stir Fry
Easy Ground Beef & Napa Cabbage Stir Fry
The Best MONGOLIAN BEEF Recipe
Thanks for stopping by, ENJOY 🙂
The Ultimate Pork Siomai Recipe
Ingredients
For the filling:
- 454 g Ground pork (with a bit of fat for juiciness(
- 1/2 cup minced shrimp (optional but highly recommended)
- 1/4 cup Carrots (finely chopped)
- 1/4 cup finely chopped green onions
- 1/4 cup chopped white or black fungus mushrooms
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tbsp cornstarch
- 30-40 wonton wrappers
For dipping sauce:
- Soy sauce
- 1/2 Lemon slice
Instructions
- Prepare the filling:
- If using dried fungus mushrooms, soak them in warm water for 15-20 minutes until softened. Drain and mince.
- In a large mixing bowl, combine ground pork, minced shrimp, carrots, green onions, minced mushrooms.
- Add soy sauce, oyster sauce, sesame oil, salt, pepper, and cornstarch. Mix thoroughly until the ingredients are well incorporated.
Assemble the Siomai:
- Place a wonton on your palm. Add about a teaspoon of filling in the center.
- Gather the edges of the wrapper around the filling, gently pressing to shape it into an open-top dumpling. Repeat with the remaining wrappers and filling.
Cook the Siomai:
- Line a steamer with parchment paper or lightly grease it to prevent sticking.
- Arrange the Siomai in the steamer, leaving a bit of space between each piece.
- Steam over medium heat for 15-20 minutes, or until the filling is fully cooked.