How to Cook Chicken Siomai with Cabbage
Chicken siomai with cabbage is a light, savory dumpling made with ground chicken and shredded cabbage, steamed to tender perfection and packed with fresh, umami flavor.
Servings: 6 servings
Calories: 214kcal
Ingredients
- 1/2 kilo ground chicken meat
- 1/4 head cabbage shredded (about 1 and 1/2 cup)
- 1 tbsp salt
- 1 tsp finely chopped spring onions
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp grated ginger
- 4 Tbsp bread crumbs or 2 Tbsp cornstarch
- 1 tsp sesame oil
- Siomai wrappers
Instructions
How to Prepare and Cook Chicken Siomai with Cabbage:
- In a mixing bowl, mix the ground chicken, cabbage, spring onion, ginger, breadcrumbs then add soy sauce, oyster sauce, salt and sesame oil.
- Mix it thoroughly until all the ingredients are well combined and refrigerate for 20 minutes.
- Separate siomai wrappers individually. Place ½ teaspoon in the center of each wrapper; pat the area surrounding the meat with water; bring the sides of the wrapper up over the meat mixture and press the sides together using your fingertips leaving the meat exposed.
- Flatten the bottom part by tapping slowly on a plate for the siomai to stand on its own. Repeat the wrapping procedure until done and ready to cook.
- Arrange the wrapped siomai in a steamer. A bamboo steamer is preferred because it gives a natural distinct flavor than using a stainless steel or aluminum steamer.
- Make sure that the streamer has at least 3 to 4 cups of water for steaming the siomai but it will depend on the size of the steamer.
- Steam for at least 20 minutes and serve.
For the sauce:
- Combine soy sauce, kalamansi juice and chili pepper. You can also use fried chili garlic instead of chili peppers.