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How to make siomai

Learn how to make siomai.

By: Mishell M. Malabaguio | Jul 31, 2013 10:00 am

Siomai is a very versatile dish. It can be eaten solo as a snack, or served with rice to make a full meal, so you can sell it anytime of the day. Ingredients for making siomai are readily available in supermarkets and public markets; some you’ll even find in your own kitchen right now.


To make 150 pieces of 10-gram siomai, you need the following ingredients:

Main ingredients:

  • 1 kg of ground lean pork 
  • 100 pieces small-sized molo or siomai wrapper


For the curing mix:

  • 1 tsp or 3 g. phosphate
  • 1 tbsp or 12 g. iodized salt
  • 1/2 tsp or 2 g curing salt
  • 1/4 cup chilled water


For the extender:

  • 1/4 cup or 18 g TVP (textured vegetable protein) granules
  • 1/2 tsp or 1.25 g carrageenan,
  • 1/2 cup of water
  • 1/2 tbsp or 2.5 g ground black pepper
  • 2 tbsp or 4 cloves minced garlic
  • 3/4 cup or 96 g of shredded carrots
  • 1/4 cup finely chopped spring onions
  • 2 pcs medium-size eggs
  • 1/2 cup or 1/2 bar grated cheese
  • 2 tsp or 10 ml sesame oil
  • 2 tsp or 6 g shrimp powder


For seasonings:

  • 5 g. of BF (binder filler) blend


Materials needed:

  • Bowls
  • Ladle
  • Measuring spoons and cups
  • A kitchen weighing scale
  • Serving tray
  • Steamer
  • Knives
  • Gas stove



How to make siomaiStep 1. Once you have all the ingredients, prepare the curing mix by combining the phosphate, iodized salt, and curing salt. Blend. Before adding the chilled water, make sure the phosphate is blended well with the other two powders. Stir well until everything is dissolved, then set the mix aside. Thoroughly mix the phosphate with other ingredients to avoid lumps from forming and to prevent bacteria from proliferating.






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