Siomai is a steamed (or fried) dumpling found across many Asian cuisines, but the Filipino version has developed its own identity over generations — usually pork-based, often served with a garlic-soy-calamansi dipping sauce, and just as likely to turn up at a birthday party as a quick lunch from a street cart.
Where it comes from
Siomai traces back to Chinese dim sum traditions brought to the Philippines by Chinese immigrants, and over time it was adapted with local ingredients and flavours to become a distinctly Filipino dish in its own right — much like lumpia and pancit followed a similar path.
How to cook it
Malen's Siomai (500g) can be steamed for around 15 to 20 minutes until cooked through, or pan-fried for a crispier base. Either way, a simple dip of soy sauce, calamansi (or lemon) and a little chilli brings it together.
Serving suggestions
Siomai works well as a starter, a party platter alongside Lumpiang Shanghai, or packed into a lunchbox. It's made to be shared — or not, we won't judge.
Made from our family recipe, in small batches, and delivered NZ-wide. Order Malen's Siomai here.