Beef Siomai Recipe
There’s something deeply satisfying about the simplicity of Beef Siomai. The tender beef mixture, seasoned with oyster sauce, sesame oil, and earthy spices, delivers a rich umami flavor that’s both hearty and comforting. Every dumpling is skillfully wrapped, topped with a hint of grated carrot for color, and steamed gently until juicy and aromatic. Whether served as a light snack, an appetizer, or part of a meal, it’s a dish that never fails to bring warmth to the table.
Ingredient Breakdown
The heart of this recipe lies in the ground beef—rich and succulent, it forms the perfect base for the filling. The addition of grated carrots and minced onion introduces natural sweetness, while chopped mushrooms bring an earthy note that balances the dish beautifully. Garlic, grated finely, infuses depth into every bite. Oyster sauce adds that unmistakable savory dimension, and sesame oil contributes a subtle nuttiness that ties everything together.
A touch of brown sugar rounds out the saltiness, while cornstarch binds the ingredients, keeping the filling moist and tender. The egg provides structure, ensuring each siomai holds its shape while steaming. Finally, the dumpling wrappers encase the mixture, creating that soft, delicate texture when steamed—a perfect contrast to the meaty interior.
Step-by-Step Preparation Guide
The preparation begins with mixing the filling. In a large bowl, ground beef is combined with vegetables, aromatics, and sauces until the mixture achieves a uniform, slightly sticky consistency. This ensures that the ingredients bind well during steaming and results in a juicy, flavorful filling.
Shaping the siomai requires a gentle hand. A small portion of the mixture is placed in the center of a wrapper, which is then cupped between the thumb and fingers to form a compact dumpling with an open top. Moistening the edges of the wrapper helps seal it without tearing, while the folds add a handmade charm to each piece.
For a finishing touch, a sprinkle of grated carrots is added atop each siomai. Not only does this add a splash of vibrant color, but it also gives the dumpling a subtle sweetness once steamed. The steamer is prepared with a thin layer of oil to prevent sticking, and the siomai are arranged with a little space between each piece to allow even circulation of steam.
Steaming takes around 15 minutes over low heat. During this time, the aroma of garlic and sesame oil fills the air. Once the siomai are firm and tender, they’re ready to be plated. Served hot, they offer a satisfying balance of flavors and textures—soft yet meaty, delicate yet full-bodied.
Recipe Tips
Choosing the right ground beef for juiciness and flavor:
Use beef with at least 15–20% fat content to keep the filling moist and flavorful after steaming.
How to ensure the siomai wrapper doesn’t tear while shaping:
Handle the wrappers gently and avoid overfilling. Slightly dampening them makes them more pliable and easier to fold.
Tips for steaming evenly without overcooking the dumplings:
Keep the heat low and steady, and avoid lifting the lid too often, as this releases steam and interrupts cooking.
Flavor enhancements like adding minced shrimp or water chestnuts:
A small portion of shrimp or water chestnuts introduces texture and added umami depth to the mixture.
Tricks to prevent siomai from sticking to the steamer tray:
Lightly brush oil or line the tray with cabbage leaves or parchment paper for easy removal.
Creative Variations
Siomai can easily adapt to suit your taste. For a bold, spicy version, mix chili flakes or chili oil into the filling. If you prefer lighter meat, replace beef with pork, chicken, or a combination for a unique twist. For a crispy alternative, pan-fry or air-fry the siomai until golden brown for a delightful crunch. Aromatic variations such as adding minced ginger, scallions, or cilantro lend an exotic touch that enhances the aroma and flavor complexity.
What to Serve With This Recipe
Beef Siomai pairs best with traditional Filipino dipping sauces—soy sauce with calamansi for a tangy, salty balance, or chili garlic oil for a spicy kick. A side of pickled vegetables, like atchara, cuts through the richness and refreshes the palate. For a heartier pairing, serve it alongside garlic fried rice or a steaming bowl of noodle soup. To complete the experience, pair it with cold calamansi juice or a cucumber cooler for a refreshing contrast.
Frequently Asked Questions
Can I make siomai ahead of time and freeze it?
Yes, shape the siomai and freeze them uncooked. Steam directly from frozen, adding a few extra minutes to the cooking time.
How do I know when the siomai is fully cooked?
The wrapper should appear translucent, and the filling should be firm and no longer pink in the center.
What’s the best way to reheat leftover siomai?
Steam for 5 minutes or microwave briefly with a damp paper towel to retain moisture.
Can I use wonton wrappers instead of dumpling wrappers?
Absolutely. Wonton wrappers are thinner and slightly softer but work perfectly for siomai.
Beef Siomai is a celebration of flavor wrapped in simplicity. Each dumpling captures the essence of Filipino comfort food—savory, aromatic, and deeply satisfying. Whether you’re serving it for a family gathering, a quick snack, or a casual feast, these steamed gems never fail to impress with their rich taste and irresistible texture.
Ingredients
500 g ground beef
1 cup grated carrots
1 cup minced onion
½ cup chopped mushrooms
2 tablespoons grated garlic
3 tablespoons oyster sauce
1½ tablespoons sesame oil
1 tablespoon brown sugar
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch
1 egg
25 pieces dumpling wrappers
Instructions
In a large mixing bowl, combine the ground beef with grated carrots, minced onion, chopped mushrooms, and grated garlic. Add the oyster sauce, sesame oil, brown sugar, salt, black pepper, cornstarch, and egg. Mix thoroughly with a spoon or clean hands until the ingredients are well combined and the texture is uniform. Set the mixture aside to rest for a few minutes, allowing the flavors to meld together.
Place a dumpling wrapper flat on your palm. Spoon about 2 teaspoons to 1 tablespoon of the beef mixture into the center of the wrapper. Dip your fingertip in water and moisten the edges of the wrapper to help seal it. Cup the wrapper between your thumb and fingers, pressing gently around the filling while keeping the top open. Adjust the folds to create a neat, upright shape. Repeat this process for all remaining wrappers.
Top each siomai with a small pinch of grated carrots for a pop of color and texture. Prepare your steamer by adding a small amount of water to the pot and bringing it to a gentle simmer over medium heat. Lightly brush the steamer tray or bamboo steamer with oil to prevent sticking.
Arrange the siomai in the steamer, ensuring they are spaced apart to allow steam to circulate evenly. Cover and steam over low heat for about 15 minutes or until the beef filling is fully cooked and firm to the touch. Avoid opening the steamer frequently to maintain steady heat.
Once cooked, carefully remove the siomai from the steamer and transfer to a serving plate. Serve warm with chili garlic oil or a dipping sauce made from soy sauce and calamansi for a classic, savory finish.
These tender, flavorful beef siomai are perfect as a snack, appetizer, or part of a hearty Filipino-style meal.
Beef Siomai Recipe
Ingredients
- 500 g ground beef
- 1 cup grated carrots
- 1 cup minced onion
- ½ cup chopped mushrooms
- 2 tablespoons grated garlic
- 3 tablespoons oyster sauce
- 1½ tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- 1 egg
- 25 pieces dumpling wrappers
Instructions
- In a large mixing bowl, combine the ground beef with grated carrots, minced onion, chopped mushrooms, and grated garlic. Add the oyster sauce, sesame oil, brown sugar, salt, black pepper, cornstarch, and egg. Mix thoroughly with a spoon or clean hands until the ingredients are well combined and the texture is uniform. Set the mixture aside to rest for a few minutes, allowing the flavors to meld together.
- Place a dumpling wrapper flat on your palm. Spoon about 2 teaspoons to 1 tablespoon of the beef mixture into the center of the wrapper. Dip your fingertip in water and moisten the edges of the wrapper to help seal it. Cup the wrapper between your thumb and fingers, pressing gently around the filling while keeping the top open. Adjust the folds to create a neat, upright shape. Repeat this process for all remaining wrappers.
- Top each siomai with a small pinch of grated carrots for a pop of color and texture. Prepare your steamer by adding a small amount of water to the pot and bringing it to a gentle simmer over medium heat. Lightly brush the steamer tray or bamboo steamer with oil to prevent sticking.
- Arrange the siomai in the steamer, ensuring they are spaced apart to allow steam to circulate evenly. Cover and steam over low heat for about 15 minutes or until the beef filling is fully cooked and firm to the touch. Avoid opening the steamer frequently to maintain steady heat.
- Once cooked, carefully remove the siomai from the steamer and transfer to a serving plate. Serve warm with chili garlic oil or a dipping sauce made from soy sauce and calamansi for a classic, savory finish.
- These tender, flavorful beef siomai are perfect as a snack, appetizer, or part of a hearty Filipino-style meal.