Wednesday, December 9, 2015

Siomai with Chili Sauce

Siomai is a Chinese dumpling popular in the Philippines. It is made of ground pork, shrimp, and chopped vegetables. It is either steamed or fried and serve with soy sauce, calamansi, or sweet and sour sauce.


  • 1/2 kilo ground pork
  • 1/4 cup singkamas (turnip), shredded or chopped finely
  • 1/4 cup carrots, shredded or chopped finely
  • 2 cloves garlic, minced 
  • 1 egg, beaten
  • 1 onion, minced
  • 2 stalks green onions, chopped
  • salt and pepper to taste
  • 1/4 c chopped shrimp (optional)
  • siomai wrapper or won ton wrapper


  1. In a bowl, combine all the ingredients, except the wrapper, mix well with your clean hands or wear gloves. Season with salt and pepper to taste.
  2.  Place about 1 tbsp of the mixture in the center of the siomai wrapper, then press all the sides around to the middle leaving an open space on top.
  3. Brush the steamer with oil, arranged the wrapped mixture inside.
  4. Make sure the water is boiling before steaming the siomai for 20 to 25 minutes on medium heat. 
  5. Serve hot with dipping sauce.

Note: The time depends on the size of each siomai (larger size means more time steaming).

Dipping sauce:
  • chili sauce (garlic, red pepper flakes, cooking oil)
  • soy sauce
  • calamansi or lemon juice
  1. Heat 3 tablespoon oil ( vegetable or sesame oil)
  2. Saute 2 cloves minced garlic, let brown a little bit. Stir occasionally.
  3. Add in pepper flakes (according to your taste). Remove from heat immediately to stop the chili flakes from burning.
  4. Serve with soy sauce and calamansi or lemon juice.


Post a Comment

Your comments are highly appreciated. Thank you!