Pork and Shrimp Siomai Recipe Panlasang Pinoy: Steamed Dumplings With Savory Filling

These steamed dumplings bring authentic Filipino flavors to your table with a savory blend of pork and shrimp. I developed this version after testing countless filling ratios to achieve the perfect balance of meaty richness and subtle seafood sweetness.

The tender wrappers encase a moist, well-seasoned mixture that stays juicy through steaming. Traditional techniques ensure each bite delivers the comforting taste found in Manila street food stalls, without complicated steps.

What emerges from the bamboo steamer is plump, glossy siomai with just the right chew. The filling holds its shape while remaining delicate, with visible flecks of shrimp and pork peeking through the translucent wrapper.

Serve with soy-vinegar dipping sauce for the complete experience. Here’s how to make this Filipino favorite at home.

Ingredients for Pork and Shrimp Siomai Recipe Panlasang Pinoy

Pantry staples meet fresh seafood and pork for authentic Filipino dumpling magic.

The pork and shrimp are non-negotiable for that classic siomai taste. Ground pork with visible fat keeps the filling moist during steaming, and fresh shrimp (not frozen) gives the best texture. I always grab mine from H Mart or a local Asian market—they have the right cut and freshness. The wrappers should be thin but sturdy; Nasoya or Twin Marquis brands are reliable.

No shrimp? Finely chopped white fish works in a pinch. Out of siomai wrappers? Wonton or spring roll wrappers can substitute (trim to size). The green onions add freshness, but leeks at half the amount are a good swap. For extra umami, add 1 tsp oyster sauce to the filling—it’s traditional and worth the extra step.

Assembled siomai can stay in the fridge for 2-3 hours before steaming, covered with damp paper towels. Cooked dumplings keep for 3-4 days refrigerated in an airtight container. Freeze uncooked siomai on a tray first, then transfer to a bag—they’ll keep for 1 month.

Step-by-Step Instructions for Pork and Shrimp Siomai

Here’s my tested method for perfectly pleated dumplings with a juicy, flavorful filling every time.

Step 1: Prepare the Filling Mixture

In a large bowl, combine the 1 lb Ground Pork and 0.5 lb Shrimp with the 2 whole Carrots (finely diced) and the whites of the 4 pieces Green Onions (thinly sliced). Add the 4 cloves Garlic Cloves (minced), 2 tbsp Soy Sauce, 1 tsp Sesame Oil, 0.5 tsp Ground Black Pepper, 1 tsp Salt, and 1 tsp Sugar.

Mix everything together with your hands or a fork until well incorporated. The shrimp should be evenly distributed throughout the pork. Sprinkle the 1 tbsp Cornstarch over the mixture and mix again until it becomes slightly sticky—this binds the filling and prevents it from falling apart during steaming.

Step 2: Assemble the Siomai

Lay out the 1 package Siomai Wrappers on a clean surface. Place about 1 tablespoon of the filling in the center of each wrapper. Lightly wet the edges of the wrapper with water to help them stick.

Gently pull up the sides of the wrapper, pleating as you go, and press the edges together to seal. Leave the top open to showcase the filling. Tap the bottom lightly on the counter to flatten it so the siomai stands upright. Repeat until all the filling or wrappers are used.

Step 3: Steam to Perfection

Line a steamer basket with parchment paper, poking small holes to allow steam to circulate. Arrange the assembled siomai in the basket, leaving a little space between each to prevent sticking. Bring the 2 cups Water to a rolling boil in a pot that fits your steamer.

Place the steamer basket over the boiling water, cover with a lid, and steam for 20-25 minutes. Check that the water doesn’t boil dry—add more hot water if needed. The siomai are done when the wrappers are translucent and the filling is cooked through with no pink remaining.

Step 4: Garnish and Serve

Carefully transfer the steamed siomai to a serving plate. Garnish with the green parts of the 4 pieces Green Onions for a pop of color and freshness. Serve immediately with your favorite dipping sauce, like chili oil or a mix of soy sauce and calamansi.

The filling should be juicy and springy, with the aroma of garlic and soy sauce shining through. The wrappers will have a slightly chewy texture, holding all the delicious flavors inside.

Perfect Pairings for pork and shrimp siomai recipe panlasang pinoy

Dipping Sauces

I always serve these with a classic Filipino dipping sauce: mix ¼ cup soy sauce, 2 tbsp calamansi juice (or lime), and 1 tsp chili oil. The tangy citrus cuts through the richness beautifully. 🍋

Fresh Accompaniments

Steamed bok choy or napa cabbage makes a light, fresh side that complements the dumplings. I pick mine up from Portland farmers markets—they’re always crisp and sweet. Toss with 1 tsp sesame oil for extra flavor.

Starch Pairings

For a heartier meal, serve with steamed jasmine rice or garlic fried rice. The rice soaks up any extra dipping sauce. I often make rice in my Zojirushi rice cooker while the siomai steam.

Vegetable Sides

A simple cucumber salad with rice vinegar and sliced red onions adds crunch. Thinly slice 1 English cucumber and toss with 1 tbsp vinegar and a pinch of salt. It’s my go-to for balancing the meal.

Beverage Pairings

Cold calamansi juice or iced tea with lemon works perfectly. For beer lovers, a light San Miguel Pale Pilsen complements the flavors without overpowering them. I keep both in my fridge for siomai nights. 🥤

Frequently Asked Questions