Main Dish


  • Ready Time: 30min
    No Reviews
  • Prep Time: 15min
    Cook Time: 15min
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Recipe by: Potatoes USA

A traditional Chinese pork dumpling made with dehydrated potato flakes as a binder to hold moisture resulting in a smooth, firm texture and great flavor. Served with soy sauce, calamansi and chili oil.


Filling Formulation

  • 485g Pork Butt
  • 180g Pork Fat
  • 35g Dehydrated Potatoes (standard potato granules)
  • 30g White Onion
  • 5g Salt
  • 30g White Sugar
  • 10g White Pepper
  • 30g Soy Sauce
  • 90g Water


  • 1g Egg
  • Won Ton Wrappers - small or large

Prep Time: 15min | Cook Time: 15min

  1. In a food processor, grind fat with onion using pulse setting. The pork fat should result in a dice, not a puree. Set aside.
  2. Combine Dehydrated potatoes with water. Mix until it forms a thick paste. Set aside.
  3. Combine pork, diced pork fat, and the rest of the ingredients for the filling. Mix by hand while throwing it in the bowl a few times to make it sticky.
  4. Dip a brush in egg white and lightly brush a side of the wrapper where the meat will go. Put 23 grams of the mixture for a large wrapper (17 grams for a small wrapper). Squeeze the sides up until the wrapper forms a cup. Make sure to tuck the sides, leaving the top exposed.
  5. Preheat the steamer. Prepare the bamboo steamer and line it with paper. Top each siomai with a piece of carrot for garnish. Place each siomai inside the bamboo steamer, at least a quarter of an inch apart to prevent them from sticking together.
  6. Steam siomai for 12-18 minutes. Serve with soy sauce, calamansi, and chili sauce on the side.


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