Siomai is a type of traditional Chinese dumpling that has been

popular and made its way to the heart of the Filipinos, made
evident by the hundreds of stall/kiosks, eateries, and
restaurants. Siomai in the Philippines is often made of ground
pork, beef, and shrimp, among others, combined with extenders
like green peas, carrots and the l ke which is wrapped in wanton
wrapper. It is either steamed or fried. It is normally dipped in soy
sauce and squeezed calamansi and for some, with an oily spicy
garlic mix.

Extenders
In 1 cup of water, add:
TVP (textured vegetable protein) cup
Hydrate for 3 minutes.
Qualicel cup
Versagel cup
Subtotal

I. ESTIMATED INVESTMENT COST

Seasonings
Refined sugar
Black pepper, ground
Garlic powder
Dried Carrots
Water for hydration
Young green onions, finely chop
Egg, medium size
Non-dairy creamer
Vetsin powder (optional)
Sesame Oil
BF Blend (Binder Filler)
Meaty Ginisa
Sodium Benzoate
Subtotal

A.

Cost
P 85.00
49.00
120.00
240.00
89.00
52.00
60.00
140.00
210.00
P 1,045.00

B. Equipment
Equipment
Stove
Weighing scale for spices
Weighing scale for meat
11 cu. ft. refrigerator
Styrofoam cooler (for transport of meat
products)
Subtotal

Cost
P 450.00
900.00
13,000.00
350.00
P 14,700

Weight
700 g.
300 g.

Ingredients (Curing Mix)

Qty.
Refined salt
1 tbsp.
Curing salt
tsp.
Phosphate (dissolved in cup water)
1 tsp.
Chilled water (to dissolve the 3
cup
ingredients)
Subtotal

Price/ kl.
P 160.00
30.00
P 190.00
Cost
P .54
.27
.82
0
P 1.63

4.50
3.00
18.00
25.50

Oty.
1tbsp
tbsp
2tbsp
cup
cup
cup
1 pc.
2 tbsp
tsp
2 tbsp
1 tsp
1 tsp
1/8 tsp
P46.69

Cost
P 1.92
3.00
4.00
10.00
10.00
5.00
.25
1.92
6.00
3.30
1.00
.30
P 46.69

Wrapper and Condiments

2 packs Molo wrapper (1 x 1 )

Cost
66.00

Sauce:
Soy Sauce
Calamansi
Sugar
Ground black pepper
Vetsin powder (optional)
Garlic, fried
Sesame oil
Sesame seeds (fried)

1.10
12.00
1.92
6.00
.96
10.00
6.00
6.00

6. Place siomai in styrofoam in or kg. packages and wrap

it in a clingwrap.
7. Keep frozen in freezer to avoid thawing.
8. Re-steam before serving to clients with the recommended
sauce.
III.

ESTIMATED COSTING AND PRICING

Direct Cost
Particulars
Raw Material (1 kg. pork meat)
Ingredients used
Total Direct Cost

Cost
P 190.00
183.80
P 373.80

Double the amount of ingredients for the 2 kl. of siomai.

Indirect Cost
Particulars
Labor Cost
(P426/day min. wage / 35kg. produced x 2 workers)
Transportation Cost (P100 / 35 kg.)
Water & Electricity (P1,000 consumption / 35 kg.)
Contingency Cost (10% of Direct cost)
Total Indirect Cost

Cost
24.34
2.85
28.57
37.38
P 93.14

*Based on 85 kg. average daily produce

1 cup
12 pcs.
1 tbsp.
1 tsp
tsp
2 tbsp
2 tbsp
2 tbsp

Subtotal
Estimated Total Investment Cost

C. Raw Materials/Ingredients Packaging Material

Item (Raw Materials)
Pork lean, ground coarsely
Pork back fat, coarsely
Subtotal

Cost

A. Product Costing

Cost of Utensils

Utensils
Measuring cup/spoon for solid and cup
for liquid (plastic or stainless)
Spatula
Kitchen knife
Knife sharpener
Kitchen spoon
Ladle
Tong
Stainless bowl 32
Tray, plastic or aluminum (rectangular)
Subtotal

Qty.

P 109.98
P16,118.80

Based on June 2012 price

After mixing all ingredients to the 1 kg. meat, the yield of the
finished product would weigh 1.6 kg.=160 pcs.
Production Cost
Particulars
Total Direct Cost
Add: Total Indirect Cost
Total over the 1.6 kg. yield
Production Cost per Kilogram

Cost
P 373.80
93.14
466.94/1.6kg
P 291.83

B. Product Pricing
II.

PROCEDURE
1. Mix meat with first three ingredients: salt, curing salt and
phosphate in chilled water. Mix continuously until tacky.
2. Then, combine all ingredients thoroughly.
3. Put two tsp. meat mixture in every molo wrapper (round or
square)
4. Steam for 30 minutes at simmering temperature.
Then serve with prepared sauce.
5. Cooked siomai maybe stored in the freezer for a period of
one month.

Particulars
Production cost per kg.
Add: 10% mark-up of the Production Cost
Selling Price per Kilogram

Market Price Per Kilogram

Cost
P 291.18
29.18
P 321.01

P 530.00

y The higher the volume of production per day (more than

85kg.), the lower the production cost, thus increasing the

mark-up to more than 10%.
y If price per kilogram is lower compared with the existing
market price, increase mark-up to more than 10%.