Pork Siomai: Filipino-Style Dumplings with Calamansi Soy
Dan
Filipino dumplings | Pork siomai | Calamansi soy
Pork siomai are juicy little dumplings built for dipping in calamansi soy, chile garlic oil, and the kind of merienda plate nobody wants to share.
Why make it: This version keeps the filling simple and tender, with freezer instructions so a batch can become quick snacks or party trays later.
Fresh From the Kitchen
About This Recipe
Pork siomai are Filipino-style steamed dumplings made with ground pork, aromatics, seasonings, and wonton wrappers, usually served with calamansi-soy dipping sauce.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the filling
A little fat keeps siomai juicy. Ground pork that is too lean can turn firm.
For the wrappers
Round siomai wrappers are easiest, but square wonton wrappers work if you gather the corners.
Pork Siomai Recipe
This version keeps the filling simple and tender, with freezer instructions so a batch can become quick snacks or party trays later.
Shopping List
- ground pork
- wonton wrappers
- shrimp optional
- carrot
- green onions
- garlic
- soy sauce
- oyster sauce
- sesame oil
- calamansi or lemon
- chile garlic oil
Ingredients
Filling
- 1 1/2 pounds ground pork
- 1/2 cup finely chopped shrimp, optional
- 1 small carrot, grated
- 3 green onions, sliced
- 3 garlic cloves, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
Wrappers
- 32 siomai or wonton wrappers
- Oil or cabbage leaves for the steamer
For Serving
- Calamansi or lemon wedges
- Soy sauce
- Chile garlic oil
Instructions
- Mix filling ingredients until sticky and evenly seasoned.
- Chill the filling for 20 minutes so it is easier to scoop.
- Place a spoonful of filling in each wrapper and gather the sides around it.
- Tap the dumpling gently on the counter so it sits flat.
- Arrange in an oiled or cabbage-lined steamer with space between pieces.
- Steam until the pork is cooked through, about 10 to 12 minutes.
- Serve hot with calamansi soy and chile garlic oil.
Nutrition Estimate
Approximate values per piece based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Pork Siomai
- Mix until tacky: That sticky texture helps the dumplings hold together.
- Do not overfill: Too much filling makes wrappers split.
- Line the steamer: Cabbage leaves or a light oil coating prevents sticking.
- Freeze uncooked: Freeze on a tray, then bag for future steaming.
How To Serve And Store
Serve as merienda, pulutan, or a party appetizer with rice if you want a fuller meal. Refrigerate cooked siomai for up to 3 days.
Common Questions
Can I skip shrimp?
Yes. Add a little more pork or finely chopped mushrooms.
Can I pan-fry siomai?
Steam first, then brown the bottoms in a skillet.
How do I cook frozen siomai?
Steam straight from frozen, adding a few extra minutes.
What is the best dipping sauce?
Soy sauce with calamansi and chile garlic oil is the classic easy setup.
Are you a calamansi-soy dipper, a chile garlic oil person, or both? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
