Fried Siomai

Fried siomai is a type of open topped dumplings filled with pork, mushrooms and prawns wrapped in wonton wrapper then deep fried.

During the old days fried siomai was non-existent (at least commercially), and since then siomai has all spotlight pointing to it, a Filipino favourite that is eaten as a snack, a side dish or even as mains. Usually served with soy sauce, calamansi and a special sauce made with chillies and garlic. It was one of my favourite snacks, and during lunchtimes if a siomai is accessible from where I am having my food, it would definitely be one of my side dishes. Many years later this alter ego came out, a fried variant and it took the Philippines by storm, now the humble siomai have a counterpart that is as equally loved.

Fried siomai is basically the same siomai, but instead of steaming this dumpling, it is deep fried, giving a nice crunch on the outside leaving the insides soft and moist. I love both types and they can be enjoyed on different occasions, for me the steamed ones are great as a snack item while the fried ones are great as a pulutan or ulam.

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Fried Siomai

  • Author: Raymund
  • Prep Time: 25 mins
  • Cook Time: 7 mins
  • Total Time: 32 mins
  • Yield: 20 1x
  • Category: Side Dish
  • Cuisine: Filipino


Fried siomai is a type of open topped dumplings filled with pork, mushrooms and prawns wrapped in wonton wrapper then deep fried.




  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. Deep fry siomai in medium heat for 5 to 7 minutes or until the colour turns golden brown.


5 Responses

  1. Thumbs up for you making siomai from the scratch. They look nicely crisp and scrumptious.

  2. I only had them steamed before, and fried looks really good! Now that I figured out a good system for deep frying on our patio, I want to give these a try. Quick question… Do you use round or square wonton wrappers? Both are available in our Asian grocery store.

    • Raymund says:

      I usually use the round ones so when its pleated it will be even, but sometimes the round ones always run out of stock so I use the square ones and trim the ends. Yellow ones are good for frying, they are egg based while the white one does not contain eggs and a bit thicker.

  3. mjskitchen says:

    This sounds like a dumpling we used to get at our local dim sum restaurant, but it wasn’t fried. I love that idea. I’m all for crispy! Look fabulous.

  4. suituapui says:

    I am quite sure it will be nice but I have never tried frying them. LOL!!!

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