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steamed pork siomai in a metal steamer with paper lining
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3.7 from 70 votes


Siomai made of ground pork, shrimp, and shitake mushrooms are tasty and filling. These steamed dumplings make a great appetizer, snack or main meal!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Snack
Cuisine: Asian
Servings: 6 Servings
Calories: 89kcal


  • 6 medium dried shitake mushrooms
  • 1 pound ground pork
  • 1/4 pound large shrimp, peeled, deveined and finely chopped
  • 1 thumb-size ginger, peeled, grated, and juice extracted
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 package (30 pieces) shumai wrappers

Dipping Sauce

  • calamansi or lemon juice to taste
  • soy sauce to taste
  • chili garlic to taste


  • In a small bowl with warm water, soak shitake mushrooms until softened. Using hands, squeeze liquid and then mince.
  • In a bowl, combine ground pork, shrimp, mushroom, ginger juice, soy sauce, salt, sugar, and pepper until well-distributed.
  • In a bowl, combine corn starch and water, Stir until cornstarch is dissolved and add to pork mixture.
  • Mix pork mixture until very sticky.
  • Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on the middle of the wrapper and then gather sides to form a "cup" around the filling. Repeat with the remaining mixture.
  • Arrange siomai in a single layer about 1/4-inch apart on steamer basket and steam for about 15 to 20 minutes or until cooked through. Gently remove from steamer and serve hot with dipping sauce.

Dipping sauce

  • In a small bowl,combine calamansi juice, soy sauce and chili garlic sauce.



Recipe makes about 30 pieces; nutritional info based on 5 shumai per serving.


Calories: 89kcal | Carbohydrates: 9g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 234mg | Potassium: 63mg | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.7mg