Pork Siomai Recipe Tagalog: Authentic Steamed Dumplings with Savory Filling

This recipe brings authentic Filipino flavors to your kitchen with a traditional steaming method that ensures tender, juicy dumplings every time.

I’ve perfected this version through years of testing, focusing on the balance of ground pork, shrimp, and aromatic seasonings that define classic siomai. The key is in the texture—light yet packed with savory depth.

The filling comes together quickly with simple ingredients, while the steaming process locks in moisture and flavor. Each bite delivers the comforting taste of a dish served at street stalls across the Philippines.

Serve with calamansi or toyomansi for that signature tangy finish. This is the kind of dish that turns a simple meal into a celebration.

Ingredients for Pork Siomai Recipe Tagalog

Authentic Filipino dumplings start with these fresh, flavorful ingredients for classic street-food taste.

The ground pork is the backbone here. 80/20 fat ratio keeps the filling juicy and flavorful—leaner cuts dry out during steaming. Asian markets often carry pre-ground pork perfect for dumplings, but any grocery store ground pork works. For the shrimp, fresh or frozen both work (thaw and pat dry first). Wonton wrappers are usually in the refrigerated section near tofu.

No oyster sauce? Hoisin or soy sauce with a dash of sugar can substitute in a pinch. Green onions add freshness—if you don’t have them, regular onions finely minced work too. The ginger and garlic are non-negotiable for authentic flavor, but pre-minced from a jar saves time (fresh is ideal though). For a seafood-free version, just double the pork and add mushrooms for texture.

Filling keeps in the fridge for 1 day before wrapping, or freeze uncooked siomai on a tray, then transfer to a bag for up to 3 months. Cook from frozen, adding 5-10 minutes to steaming time. Always serve hot with that tangy dipping sauce.

Step-by-Step Instructions for Pork Siomai

Here is the method for authentic steamed dumplings with proper texture and flavor.

Step 1: Prepare the Filling Mixture

In a large mixing bowl, combine the 1 lb Ground Pork and 0.5 lb Shrimp. I prefer using pork with an 80/20 fat ratio for better texture. Add the 4 whole Green Onions (finely chopped), 4 cloves Garlic Cloves (minced), and 1 tbsp Ginger (freshly grated).

Next, pour in the 2 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 1 tsp Sesame Oil, 0.5 tsp Salt, 0.5 tsp Ground Black Pepper, and 1 tsp Sugar. Mix everything thoroughly until the filling becomes sticky and all ingredients are evenly distributed.

Step 2: Incorporate Vegetables for Texture

Finely dice the 1 whole Carrots into very small pieces—this ensures they cook through during steaming. Fold the carrots into the pork and shrimp mixture. The vegetables should be evenly dispersed without clumping.

The carrots add a subtle sweetness and a slight crunch, balancing the savory flavors. At this point, the filling should hold together when pressed between your fingers but still feel slightly springy. If it feels too loose, let it rest for 5 minutes to allow the proteins to bind.

Step 3: Assemble the Siomai

Place a Siomai Wrapper in the palm of your hand. Spoon about 1 tablespoon of the filling into the center of each wrapper. Gently press the filling down with your fingers to flatten the top slightly—this helps the siomai stand upright in the steamer.

Pleat the sides of the wrapper by pinching and folding them inward, working your way around the filling until the wrapper is fully gathered at the top. Leave the top open to expose the filling. Arrange each finished siomai on a lightly greased surface or parchment paper to prevent sticking.

Step 4: Steam to Perfection

Line your steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the siomai in a single layer, ensuring they don’t touch each other. Steam over boiling water on medium-high heat for 15-20 minutes until the wrappers become translucent and the filling is cooked through.

To check doneness, insert a toothpick into the center of a siomai—it should come out clean, and the filling should appear opaque with no pink spots. The siomai should have a slight sheen from the steaming process, and the exposed filling will look slightly puffed.

Step 5: Serve with Dipping Sauce

Transfer the steamed siomai to a serving plate. Serve immediately with 0.5 cup Calamansi or Toyomansi on the side for dipping. The tangy sauce cuts through the richness of the pork and shrimp, enhancing the overall flavor.

These dumplings are best enjoyed fresh and hot. If you need to store them, let them cool completely before refrigerating, then reheat by steaming for 5-7 minutes until heated through.

Dietary Considerations for This Dish

Gluten-Free Option

For a gluten-free version, swap the round wonton wrappers for rice paper or gluten-free spring roll wrappers. I’ve tested Annie Chun’s rice paper with great results—just soak them briefly in warm water before filling. The texture will be slightly chewier but still delicious. 💡

Seafood-Free Variation

Omit the shrimp entirely and replace it with additional ground pork. For extra texture, add ½ cup finely chopped mushrooms to the filling. Shiitake or cremini work best for that umami depth normally provided by shrimp.

Lower-Fat Alternative

Use ground turkey or chicken instead of pork, but add 1 tbsp olive oil to the filling to compensate for the lower fat content. The flavor will be lighter, but the dumplings will still be tender if you don’t overmix the filling.

Allergy Considerations

This recipe contains shellfish (shrimp), wheat (wrappers), and soy. For soy allergies, replace soy sauce with coconut aminos. Always check wrapper labels—some brands use egg in their dough.

Vegetarian Adaptation

Replace the meat with 1 cup crumbled tofu and ½ cup finely chopped mushrooms. Add 1 tbsp miso paste for depth. The texture won’t be identical, but the flavors will still shine. Steam for the same 15-20 minutes. 🌱

Storage Safety

If making ahead, keep uncooked siomai in the fridge for no more than 24 hours before steaming. For longer storage, freeze on a tray first, then transfer to a bag—they’ll keep for 3 months. Always thaw in the fridge overnight before cooking.

Frequently Asked Questions