# Filipino Siomai

**Serves 35 · Ready in 30 min**

> Filipino siomai is one of those go-to street foods you can find almost anywhere in the Philippines — from school canteens and food carts to malls and late-night snack spots. It’s a Filipino-style version of Chinese shumai, usually made with ground pork, shrimp, or beef wrapped in thin wonton wrappers and steamed until juicy and flavorful.

## Recipe

- Experience ID: 98464
- Name: Filipino Siomai (Master Instance) (Google)
- Published: 2026-05-28T11:37:54
- Total time: 30
- Servings: 35

## Ingredients

- ½ cup finely chopped carrot
- 35 large wonton wrappers

### Filling

- 3 dried shiitake mushrooms
- 300g fatty pork mince
- 300g raw prawn meat, coarsely chopped
- ½ carrot, grated
- 3 spring onions finely chopped
- Black pepper, to taste
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing rice wine
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 1 tsp sugar
- 1 tsp salt
- Pinch of ground white pepper

### Fried Garlic and Soy Sauce

- 60ml vegetable oil
- 4 medium cloves of garlic, minced finely
- 125ml soy sauce
- 1 long red chilli, finely sliced
- 5ml sesame oil

## Method

1. To make the filling, soak dried shiitake mushrooms in hot water until softened. Squeeze the excess water from the mushrooms, remove stems and finely chop. Place mushrooms in a large mixing bowl with the remaining filling ingredients and mix vigorously in one direction until the mixture binds. Cover and leave to rest in the fridge for 30 minutes.
2. To form a sui mai, make a circle with your thumb and index finger. Working with one wonton wrapper at a time, place one heaped teaspoon of filling in the centre and nudge it down through the circle you’ve created with your hand. Gently squeeze into shape and pat down filling with the back of a spoon. Gently tap dumpling on the work surface so it can stand upright and top with a small pinch of carrot over the centre. Repeat the process to form remaining dumplings.
3. Line a bamboo steamer with baking paper and place into a wok. Pour enough water into the wok until the water line is 2.5cm (1 inch) below the bottom of the steamer. Once water is boiling, steam sui mai in batches for 8 - 10 minutes or until cooked through. Serve immediately.
4. To make the fried garlic and soy, heat vegetable oil in a small pan over medium-low heat. Add in minced garlic and cook until fragrant and golden, about 5 minutes. Stir if required to avoid edges from browning too much. Remove from heat and transfer to a small bowl. Mix in remaining ingredients.

## Tags

- Meals: Snack and appetiser
- Cuisine: Filipino
- Ingredient tags: Pork recipes

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