Pork Siomai is a type of dumpling that is filled with a mixture of ground pork, sesame oil, minced carrots, eggs, and other ingredient. Siomai or Pork Siomai is cooked by steaming. A bamboo steamer is traditionally used to steam this dumpling, but conventional all-purpose steamers can also be used. The use of a cheese cloth is necessary for such steamers to prevent excess water from dripping into the arranged pork siomai.
In Chinese Cuisine, pork siomai is served as dimsum. In Filipino Cuisine, Pork Siomai can be considered as an appetizer, a snack, and a main dish. It is best when eaten along with pork buns called siopao ( and beef noodles locally called beef mami (
In the Philippines, Pork Siomai – or siomai in general has been highly commercialized. There are times when you can only get them in China town or in Chinese restaurants and fast food chains, but siomai is being sold almost anywhere from small kiosk situated in populous areas to your neighborhood convenience stores (often sold frozen along with tocino and longganisa).
This Pork Siomai cooking video shows you how to easily prepare pork siomai. The link above will take you to the Panlasang Pinoy food blog wherein you will get the details for thus Pork Siomai Recipe.
Chicken Siomai ( is another siomai version that makes use of ground chicken.
Siomai is also known as the following in other parts of the world: 燒賣, shāomài, siu mai, shaomai, and pork dumplings