Siomai Recipe for Home-Based Business

Even though siomai originally a traditional Chinese dumpling, it made its way to the heart of the Filipinos. In fact, there are hundreds of stalls, eateries and even restaurants that serve this savoring dish. The traditional siomai is cooked through streaming but can also serve as fried with soy sauce and calamansi.

With its high demand, you can probably make money for selling siomai. It requires quite cooking skills so if you are passionate about cooking, you can try siomai food business. However, you should make sure that the taste as well as the serving of your food suited the demand of your customer.


You may also sooner invest on a stall for a better selling. Because of its meaty and unique taste, plus it is easy to make, siomai has become one of the booming food cart business in the Philippines. There are lot of variation that you can even make your own homemade siomai such as fish, siomai, beef siomai and chicken siomai and many more. One good thing to remember in having a soft, tasty siomai is that the ground meat should have some fat or otherwise the cooked siomai will be too tough.

If you want to venture in this food business, here is a siomai recipe from that you can always try. This siomai recipe is the Cantonese variety that is basically made out of ground pork, shrimps and other ingredients.




  • 2½ lbs ground pork
  • 1 cup shrimp, minced
  • 2 cups water chestnuts, minced
  • 5 tbsp sesame oil
  • 1 tbsp ground black pepper
  • 1 cup onion, minced
  • 1 cup carrots, minced
  • 1½ cups white mushroom, minced
  • 1 pack won ton wrapper
  • ¼ cup scallions, minced
  • 2 tsp salt
  • 1 piece raw egg
  • Water for steaming


  1. Combine all the ingredients except for the water and wanton wrapper and mix thoroughly.
  2. Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)
  3. Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).
  4. Serve hot with kikkoman soy sauce and calamansi or lemon dip.