Steamed Filipino Pork Siomai with Ginger Soy Dipping Sauce
A comforting Filipino-inspired steamed pork siomai dumpling featuring ground pork mixed with fresh seasonal vegetables, served with a savory ginger soy dipping sauce. This recipe highlights the gentle steaming technique, preserving the delicate flavors and textures of the ingredients, making it perfect for weeknight meals.
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Overview
Steamed Filipino Pork Siomai is a classic appetizer made with ground pork blended with fresh vegetables and seasonings, wrapped in thin wonton wrappers, and delicately steamed to tender perfection. Paired with a zesty ginger soy dipping sauce, these dumplings are a delightful and comforting treat that is quick enough for a weeknight meal.
Why you’ll love it
This recipe combines simple, fresh ingredients with an efficient steaming method that retains moistness and flavor. The fresh ginger and soy sauce in the dipping sauce add a bright, savory contrast to the hearty pork filling. Plus, making siomai at home allows you to customize fillings and enjoy a taste of Filipino comfort food anytime.
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Ingredient notes
- Ground pork: Use freshly ground pork with a balance of lean and fat for juiciness.
- Vegetables: Finely minced carrots and green onions add sweetness and texture.
- Wonton wrappers: Available in most Asian markets; keep them covered to prevent drying out.
- Ginger soy sauce: A simple mix of fresh ginger, soy sauce, vinegar, and a touch of sugar balances savory and tangy flavors.
Serving & storage
Serve the siomai warm with the ginger soy dipping sauce. Leftover siomai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by steaming again until thoroughly warmed. For best texture, avoid microwaving.
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Chef tips
- Use fresh or thawed wonton wrappers and keep them covered with a damp cloth to prevent drying.
- Ensure the pork reaches a safe internal temperature of at least 70°C (160°F) to avoid foodborne illness.
- If you don’t have a bamboo steamer, use a metal steaming rack or a heatproof plate inside a large pot with a lid.
- Customize the filling with other finely chopped vegetables or add shrimp for variation.
Ingredients
- 500 g (1.1 lb)ground pork
- 1 mediumcarrot, finely minced
- 3 stalksgreen onions, finely chopped
- 3 clovesgarlic, minced
- 1 small piece (about 5 g)ginger, grated
- 2 tbspsoy sauce
- 1 tbspfish sauce (patis)
- 1/2 tspground black pepper
- 1 tspsalt
- 30 pieceswonton wrappers
- 2 tbspvegetable oil (for brushing)
- 3 tbspsoy sauce (for dipping sauce)
- 1 tbspwhite vinegar or cane vinegar (for dipping sauce)
- 1 tspsugar (for dipping sauce)
- 1 tspfresh grated ginger (for dipping sauce)
- 1 smallred chili, finely chopped (optional, for dipping sauce)
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Equipment
- large mixing bowl
- bamboo steamer or steaming rack
- large pot with lid
- small bowl
- knife
- measuring spoons
- spoon or small brush
Nutrition per serving
- Calories290
- Protein22 g
- Carbs15 g
- Fat15 g
Step-by-step
Step 1
In a large mixing bowl, combine ground pork, minced carrot, green onions, garlic, grated ginger, soy sauce, fish sauce, ground black pepper, and salt. Mix well until evenly combined.Step 2
Place a wonton wrapper flat on a clean surface. Spoon about 1 tablespoon of the pork mixture onto the center of the wrapper.Step 3
Gather the edges of the wrapper around the filling and press firmly to form a small open-topped pouch. Repeat with remaining wrappers and filling.Step 4
Lightly brush or spray the bamboo steamer basket with vegetable oil to prevent sticking. Arrange the siomai in the steamer basket, leaving space between each to allow steam circulation.Step 5
Fill a large pot with about 5 cm of water and bring to a gentle simmer over medium heat. Place the bamboo steamer over the pot, making sure the water doesn't touch the siomai.Step 6
Cover the steamer with its lid and steam the dumplings for 12-15 minutes, or until the pork is fully cooked (internal temperature should reach 70°C/160°F). Avoid opening the lid frequently to maintain steam.Step 7
While the siomai is steaming, prepare the dipping sauce by combining soy sauce, vinegar, sugar, grated ginger, and chopped chili (if using) in a small bowl. Stir until the sugar dissolves.Step 8
Once cooked, carefully remove the bamboo steamer from the pot. Serve the steamed siomai warm with the ginger soy dipping sauce.
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