Monthly Archives: October 2012



About a month ago I discovered a new Filipino food- Siomai (pronounced kind of like“show-my”) .  I was hesitant to even try it as it was first described to me as “left over pork and shrimp parts steamed in a wrapper.”   Not exactly appetizing for someone as picky about meat as me.  However they convinced me to try it and it was amazingly good! I had never had Chinese dim sum- but apparently this is like a Filipino version. It is served with some roasted garlic and chili sauce and soy sauce.  I finally made it at home on the advice of my Filipina friend and neighbor.  This homemade version does not include the “leftover” parts…. Just the good meat and it is just as good.  We had some trouble with the wrappers falling apart, but with the help of a friend, we discovered a way to make it work and they turned out splendidly!

Siomai wrappers. If you can’t find these you could use dumpling wrappers.

1 lb ground pork

1/2 small yellow onion- finely chopped

3-4 cloves garlic- minced

1 egg

1-2 tsp salt

Finely grated carrot (optional)

Finely chopped green onion (optional)

Mix all ingredients in a bowl

Follow this process to fill each wrapper:

Dip wrapper in a little water (I find that it will not break or rip as easily if it is wet)

Put about 1- 1&1/2 tablespoon of meat mixture in one wrapper and fold up, then fold another wrapper around in the opposite direction.  I didn’t take pictures sorry.  It doesn’t matter too greatly how you wrap it- whatever you can get to work.

Assemble as many as you can or would like.

Use a steamer or steaming basket to steam the siomai for about 5-7 minutes each.  You can keep them warm in the over while the others cook.  I put a small dot of chili paste on top of some of mine- you could also roast or brown in some way chopped garlic to garnish- this garlic is usually crunchy and brown on top.  It is really good just plain with the sauce below. I also found a recipe online for a sesame oil, chili paste, calamansi, and soy sauce but I have not tried it.


The best thing to top these off with is a special soy sauce dip.  I learned it from a Filipino friend and it is my new favorite!  No measuring but I’ll do my best to guess.

1/4 cup soy sauce

1-3 small chilies (See picture)  I don’t know what they are called but they are a pretty basic little chili- can be really really hot or not too bad- depending on how much you crush it.

4-8 calamansi (like mini-limes here in the Philippines) Use 1/2 a regular lime if calamansi is not available at local international store.

To make the sauce you put the small chilies in a small bowl and make 1-4 cuts into them or crush them if you want it REALLY hot then squeeze the clamansi or lime and soy sauce over them. I don’t like it very hot so I use 1 or 2 chilies and only cut them once or twice then take them out of the sauce after a few minutes so they don’t permeate and get make it too hot. I like just enough to give it a tiny zip but you can’t make it to your own liking.  You can use this sauce on rice, pancit, spring rolls, dumplings whatever you like.  I like it on everything, especially this siomai.