Have you ever savored a perfectly steamed dumpling at your favorite dim sum restaurant and wished you could make it at home? Your wish is granted! This recipe for classic Pork Siomai (also called Siu Mai) will guide you through creating those iconic, open topped dumplings filled with savory pork, crunchy water chestnuts, and a hint of sweetness from carrots. They’re juicy, flavorful, and surprisingly easy to make.
The secret to great siomai is in the filling; a harmonious blend of ground pork, finely chopped shrimp for umami depth, and water chestnuts for a delightful, refreshing crunch. Wrapped in a thin, delicate wonton skin and steamed to perfection, they are the ultimate crowd pleasing appetizer or fun weekend cooking project. Let’s get folding!
Why You’ll Love This Siomai Recipe
- Restaurant Quality at Home: Bring the authentic taste of a dim sum cart right to your kitchen. The flavors are spot on and totally customizable.
- Fun, Interactive Cooking: Folding siomai is a relaxing and rewarding activity. Get the whole family involved; it’s easier than you think!
- Perfect for Freezing: Make a big batch and freeze them uncooked. You’ll have homemade dumplings ready to steam anytime a craving hits.
- Two Texture Wonder: The juicy, savory filling combined with the tender yet chewy wrapper creates the perfect bite every time.
- Versatile & Dippable: Enjoy them as a classic appetizer with soy sauce and chili oil, or make a bigger batch for a full meal with a side of rice.
Let’s Make Homemade Pork Siomai (Siu Mai)
The key to success is a well seasoned, sticky filling and a gentle steaming method that keeps the dumplings juicy. Don’t rush the resting time for the filling; it makes a big difference!
Ingredients You’ll Need
For the Siomai Filling:
- 1 lb ground pork (preferably with a little fat, like 80/20)
- ½ cup raw shrimp, peeled, deveined, and coarsely minced (about 15 medium shrimp)
- 5 water chestnuts, minced (canned is fine, drained well)
- ¼ cup finely diced carrot, divided
- ¼ cup chopped green onions
- 2 tablespoons Shaoxing rice cooking wine (or dry sherry)
- 1 ½ tablespoons soy sauce
- 1 ½ teaspoons sesame oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper (or black pepper)
- 1 large egg white
- 1 ½ tablespoons cornstarch
For Wrapping & Cooking:
- 1 package round siomai/wonton wrappers (often labeled “gyoza” or “dumpling” wrappers)
- Napa cabbage leaves or parchment paper, for lining the steamer
For Serving (Optional):
- Soy sauce
- Chili oil or Sriracha
- Sliced green onions
- Fresh lemon or calamansi wedges
Step by Step Instructions
1Make the Filling: In a large mixing bowl, combine the ground pork, minced shrimp, minced water chestnuts, half of the diced carrots, green onions, Shaoxing wine, soy sauce, sesame oil, salt, and white pepper. Mix thoroughly with your hands or a fork until everything is evenly distributed.
2Bind the Filling: Add the egg white and cornstarch to the meat mixture. Mix vigorously for 2-3 minutes until the filling becomes very sticky, paler in color, and starts to cling to the bowl. This step is crucial for a cohesive, bouncy texture.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to a few hours). This allows the flavors to meld and the cornstarch to hydrate, making the filling easier to handle.
3Fold the Siomai: Take a wonton wrapper and place it in the palm of your non dominant hand. Place about 1 tablespoon of filling in the center.
Gently cup your hand, letting the wrapper naturally fold around the filling. Use your other hand to gently squeeze the wrapper’s sides up around the filling, forming an open topped “cup.” Leave the top exposed.
Lightly tap the bottom of the dumpling on your work surface to create a flat base so it can stand upright. Optionally, place a few of the reserved diced carrots on top of the exposed filling for a classic, colorful look. Repeat with remaining wrappers and filling.
Pro Tip: Keep unused wrappers under a damp paper towel to prevent them from drying out.
4Steam to Perfection: Pour water into the bottom of a steamer pot and bring to a simmer. Line the steamer basket with napa cabbage leaves or parchment paper with holes poked in it to prevent sticking.
Arrange the siomai in the basket, leaving a little space between them. Cover the steamer lid with a clean kitchen towel (this prevents condensation from dripping onto the dumplings and making the wrappers soggy).
Steam over simmering water for 12-15 minutes, or until the filling is completely cooked through and the wrappers are translucent.
5Serve & Enjoy: Carefully remove the siomai from the steamer. Serve immediately while hot with small bowls of soy sauce, chili oil, and lemon wedges for dipping.
Pro Tips for Success
- Filling Texture: The filling should be quite sticky. If it seems too wet, you can add another teaspoon of cornstarch. If it’s too dry, add a tiny splash of water or more egg white.
- Wrappers: If you can only find square wonton wrappers, simply use a round cookie cutter or the rim of a glass to cut them into circles.
- No Steamer? No problem! Place a heatproof plate on top of a small, heatproof bowl (like a ramekin) inside a large pot with a few inches of simmering water. Make sure the plate sits above the water line.
- Freezing: Freeze uncooked siomai in a single layer on a parchment lined baking sheet. Once frozen solid, transfer to a freezer bag. Steam from frozen, adding 3-5 extra minutes to the cooking time.
This Pork Siomai recipe is your ticket to an incredible homemade dim sum experience. I hope you have as much fun making them as you do eating them!
Homemade Pork Siomai (Siu Mai)
Ingredients
For the Filling:
- 1 lb ground pork
- ½ cup raw shrimp minced
- 5 water chestnuts minced
- ¼ cup carrot finely diced (divided)
- ¼ cup green onions chopped
- 2 tbsp Shaoxing wine or dry sherry
- 1 ½ tbsp soy sauce
- 1 ½ tsp sesame oil
- ½ tsp kosher salt
- ¼ tsp ground white pepper
- 1 large egg white
- 1 ½ tbsp cornstarch
For Wrapping:
- 1 package round siomai/wonton wrappers
- Napa cabbage or parchment for steaming
For Serving:
- Soy sauce chili oil, lemon wedges
Instructions
- Mix Filling: In a bowl, combine pork, shrimp, water chestnuts, half the carrots, green onions, Shaoxing wine, soy sauce, sesame oil, salt, and pepper. Mix well.
- Bind: Add egg white and cornstarch. Mix until very sticky. Cover and refrigerate 30 mins.
- Fold: Place 1 tbsp filling in center of a wrapper. Cup your hand to gather wrapper around filling, leaving top open. Tap base to flatten. Top with reserved carrots (optional). Repeat.
- Steam: Line steamer with cabbage. Arrange siomai. Cover lid with a towel. Steam over simmering water for 12-15 mins until cooked through.
- Serve: Enjoy hot with soy sauce, chili oil, and lemon.
Notes
- Filling: The mixture should be sticky. Refrigerating helps flavors develop and makes folding easier.
- Steaming: Covering the steamer lid with a towel prevents soggy dumplings from condensation.
- Freezing: Freeze uncooked siomai on a tray, then transfer to a bag. Steam from frozen, adding 3-5 extra minutes.
