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

These steamed dumplings deliver authentic Filipino flavor with a savory pork filling wrapped in delicate wonton skins. I’ve perfected this method over years of testing, ensuring tender, juicy siomai every time.

The filling combines ground pork with garlic, onions, and a touch of soy sauce for depth. A splash of sesame oil adds the signature aroma that makes these dumplings irresistible.

Steaming locks in moisture while keeping the wrappers light and translucent. The result is a bite-sized package of comfort that’s perfect as an appetizer or main dish.

Serve with calamansi or chili sauce for dipping. This recipe stays true to the classic Panlasang Pinoy style.

Ingredients for Pork Siomai Recipe Panlasang Pinoy

Authentic Filipino flavors start with these fresh, simple ingredients for perfect siomai every time.

The ground pork is the foundation—80/20 fat ratio keeps the filling juicy and tender. Asian markets often carry the best quality, but any supermarket ground pork works fine. Wonton wrappers are widely available in the refrigerated section (look near the tofu). If using frozen, thaw them completely in the fridge overnight—don’t microwave (they’ll get gummy).

No calamansi? Lime or lemon juice works just as well for that tangy dipping sauce. Out of green onions? Chives can stand in, though they’re milder. For a vegetarian twist, swap pork for finely chopped mushrooms (shiitake or oyster work best). The sesame oil is key for aroma—skip the toasted variety if you can’t find it, but regular is better than nothing.

The filling can be prepped a day ahead and kept covered in the fridge. Wonton wrappers stay fresh for 1 week in the fridge or 1 month frozen. Cooked siomai freeze beautifully for 2-3 months—just steam from frozen, adding a few extra minutes.

Step-by-Step Instructions for Pork Siomai

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Savory Pork Filling

In a large bowl, combine the 1 lb Ground Pork, 1 whole Egg, 2 tbsp Soy Sauce, 1 tbsp Sesame Oil, 0.5 tsp Ground Black Pepper, and 0.5 tsp Salt. I mix with my hands to evenly distribute the seasonings throughout the meat.

Add the 6 cloves Garlic Cloves (minced), 1 whole Yellow Onion (finely diced), 1 whole Carrots (finely diced), and 3 whole Green Onions (thinly sliced, white parts only). Sprinkle in the 1 tbsp Cornstarch—this binds the mixture and prevents the siomai from becoming too dense during steaming.

Mix until everything is well combined and the filling has a slightly sticky texture. The mixture should hold together when pressed but not be tough. Cover and refrigerate for 20-30 minutes to let the flavors meld.

Step 2: Assemble the Siomai Dumplings

Place a Wonton Wrapper in the palm of your hand. Add 1 tablespoon of the pork filling in the center of each wrapper. Gently press down on the filling to flatten it slightly, leaving a ½-inch border around the edges.

Dip your finger in water and moisten the edges of the wrapper. Fold the sides upward, pleating as you go, and pinch the top to seal securely. The siomai should have an open top with the filling slightly exposed—this is traditional for steaming.

Arrange each finished siomai on a parchment-lined tray, ensuring they don’t touch each other. If the wrappers dry out while working, cover them with a damp towel to prevent cracking.

Step 3: Steam the Siomai to Perfection

Line a steamer basket with parchment paper, poking small holes for steam circulation. Arrange the siomai in a single layer, leaving space between each piece so they don’t stick together during cooking.

Bring water to a rolling boil in the steamer base. Place the basket over the boiling water, cover with a lid, and steam for 20-25 minutes. Check the water level periodically and add more boiling water if needed.

You’ll know they’re done when the pork filling turns from pink to opaque white and the internal temperature reaches 160°F. The wonton wrappers should be translucent and slightly chewy, not sticky or undercooked.

Step 4: Prepare the Dipping Sauce and Serve

While the siomai are steaming, mix the 0.25 cup Calamansi or Lemon (juiced) with the 0.5 cup Chili Sauce in a small bowl. Stir until smooth and adjust the ratio to your preferred balance of tangy and spicy.

Transfer the steamed siomai to a serving platter using a spatula to avoid tearing the delicate wrappers. Serve immediately with the dipping sauce on the side. The dumplings are best enjoyed hot, with the sauce adding a bright contrast to the rich pork filling.

Pro Cooking Tips for This Dish

Wrapper Handling

Keep wonton wrappers covered with a damp towel while working to prevent drying. I learned this the hard way—dry wrappers crack and tear. Use 1 tbsp filling per wrapper for consistent sizing and even cooking. 💡

Pleating Technique

For that classic open-top look, pleat the sides upward while gently pressing the filling. Leave the center exposed—this isn’t just traditional, it lets steam penetrate the filling directly. Practice with a few test pieces first.

Steamer Setup

Use a bamboo steamer for best results, but a metal colander over a pot works too. Line with parchment and poke holes for steam flow. Bring water to a rolling boil before adding siomai to prevent sticking.

Steaming Time

Steam for 20-25 minutes with lid tightly closed. Check water at 15 minutes—add boiling water if low. Internal temp should hit 160°F for perfect doneness. ⏰

Filling Consistency

Your filling should be sticky but not wet. If too loose, add 1 tsp more cornstarch. If too dry, a splash of water helps. Refrigerate filling 20-30 minutes before wrapping for easier handling.

Serving Pro Tip

Let siomai rest 5 minutes after steaming before serving. This prevents the filling from oozing out when bitten. Serve on a platter with dipping sauce in small bowls for easy access.

Frequently Asked Questions