Siomai (Shumai)


Siomai or Shumai is a traditional Chinese dumpling served in dim sum. In China there are two varieties of this dish which are the Cantonese and Jinghan. The difference between the two varieties is that the Cantonese is made out of pork, shrimp and black mushroom covered in a thin sheet of dough while the Jiangnan region version is quite different as the dough is larger and tougher than the Cantonese version and the filling is made out of marinated pork pieces in glutinous rice and steamed with some lard, the size is also bigger compared to the counterpart. Shumai also exists in Japan but the ingredients are different as well as its preparation, they only use pork and is always minced unlike the Chinese version which is finely chopped hence it has that distinct texture compared to the Chinese variant.

The most common of them is the Cantonese version, and usually the siomai’s that are sold outside of China most probably have originated from it like the Philippine siomai. Having said that the Philippine version is not an exact copy as it has its own uniqueness, usually the Philippine siomai dipped in a light soy sauce with chilli oil and spicy garlic mince squeezed with lemon or calamansi. It’s so common in Philippines almost all food courts in malls have a dedicated stall for this; I remembered my favourite was Henlin’s and Chowking’s siomai.


Siomai (Shumai)

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Siomai or Shumai is a traditional Chinese dumpling served in dim sum. In China there are two varieties of this dish which are the Cantonese and Jinghan.



  • 500g pork, finely chopped
  • 7 pcs dried shiitake mushroom, soaked in 1 cup water then chopped
  • 300 g shrimps, chopped
  • 2 tbsp sesame oil
  • 2 tbsp cornstarch
  • salt
  • siomai / wanton wrapper


  1. Mix pork, mushroom, shrimps, salt, cornstarch, and sesame oil thoroughly in a bowl.
  2. Wrap a heaping spoonful of the mixture in a siomai wrapper leaving the top open/unwrapped.
  3. Place in a steamer for at least 20-25 minutes or until cooked.

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19 Responses

  1. Looks great. I love steamed dumplings.

  2. One of my favorite dishes, especially the chili sauce. I’ve tried several recipes for the chili sauce, but something is just missing and not quite like those in Chinese restaurants. Please share your recipe for it, as well as tips to get the taste right. Thanks!

  3. Dim sum! I love how you make it seem so easy to cook. Keep it up!

  4. They look gorgeous Raymund. Dim Sum is my weakness and these delicious Sui Mai are no exception. I love making dumplings. Whether it was with my family or a special weekend treat with my guy, these are the favourite 🙂

  5. Yinzerella says:

    Hot damn these look good.

  6. Juliana says:

    I love siomai, it is a must order every time when eating at dim sum…but have to admit that never made it at home…thanks for the recipe, these sure look delicious Raymund!
    Hope you are having a great week 😀

  7. Delicious looking shumai!

  8. Hi Raymond,
    Years ago I worked with a catering company and Sui Mai was one of the favorites the caterer made so I have many memories of making these appetizers. What kind of dipping sauce do you use?

  9. Love this. Thanks!

  10. Amanda says:

    These look absolutely delicious. What a great recipe.

  11. One Siomai for me please 😀

  12. Looks amazing, Raymund! I love shumai and yours look so delicious! Also, thanks for the link love! <3

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