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How to Cook Chicken Siomai with Cabbage

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Chicken Recipe
Cuisine: Chinese
Servings: 6 servings
Author: Manny


  • 1/2 kilo of ground chicken meat
  • 1/4 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


    How to prepare and cook Chicken Siomai:

    • 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.