Chicken Siomai

This Chicken Siomai recipe is a variation of pork siomai or shaomai. This recipe makes use of lean ground chicken plus additional vegetables and seasonings.

Chicken Siomai

Are you a fan of siomai? If you are, I am certain that you will love this recipe! Those who don’t like siomai will think twice after trying this recipe and can eventually get hooked-up.

This Chicken Siomai  is really good!  As long as you follow the recipe without adding or subtracting any ingredient — you’ll see what I mean. This goes well with ponzu or toyomansi.

I used my ever dependable 3-Piece Bamboo Steamer to make these delicious Chicken siomai. The steamer is very convenient and  easy to use. I also like using this tool that I use to make puto and siopao.

Try this Chicken Siomai Recipe. Let me know what you think.

Chicken Siomai
Nutrition Information
  • Serves: 8
  • Serving size: 8
    Prep time: 
    Cook time: 
    Total time: 
    • 2 lbs ground chicken
    • 3/4 cup minced shrimp
    • 1/4 cup sesame oil
    • 2 tablespoons olive oil
    • 1 cup minced white mushroom
    • 2 teaspoons chicken powder
    • 1 large yellow onion, minced
    • 1 cup minced carrots
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon garlic powder
    • 2 teaspoons salt
    • 1 egg
    • A pack of wonton wrappers
    • 4 to 6 cups water
    1. In a mixing bowl, combine the ground chicken, shrimp, mushroom, carrots, onion, chicken powder, ground black pepper, garlic powder, salt, sesame oil, and egg. Mix well using a spatula.
    2. Lay a piece of wonton wrapper in a plate. Scoop about a tablespoon of mixture and place it in the center of the wrapper. Wrap the mixture by folding the sides until the meat mixture is enclosed. Do this step until the mixture is consumed.
    3. Pour the water in a steamer. Bring it to a boil.
    4. Meanwhile, arrange the chicken siomai in the steamer. Make sure that you grease the steamer using a cooking spray or by rubbing with cooking oil. This will prevent the wrapper from sticking.
    5. Steam the chicken siomai for 15 to 25 minutes. The time will depend on the size of the siomai.
    6. Transfer to a serving plate. Serve with your favorite dipping sauce and chili.
    7. Share and enjoy!


    Watch the cooking video:


    1. Do I have to wash the ground chicken with running water? My mixture is kind of watery. It’s not forming siomai. I ended up frying it without the wanton wrapper. :(

    2. joyjoy says:

      The best ang siomai sir vanjo! I tried the exact ingredients. Thank you for sharing! GOD bless:)

    3. Lyn Sam says:

      Hi Vanjo,

      Sorry for the late reply. I have a problem the with wrapper. I am using the “Happy Belly Wonton Skin”. The filling is totally just perfect and moist. :). Hope there is a solution in this problem.

      Looking forward to your recommendation.

      Thanks and best regards,


    4. Lyn Sam says:

      Hi Vanjo,

      Greetings from Qatar!

      I am a fan of your website and cooked quite a lot of your recipes.I have tried making the siomai for many times now. The only problem i have is that the siomai’s outer top part is still hard (looked tough) but the bottom n filling is already cooked. I steamed it for 20 minutes or so but it rim part remains hard. I used frozen siomai wrapper. What do you thing went wrong? The taste though is still superb but how i wish it turns out perfect so i could serve it to my guests.

      Thank you for your time and hope to hear from you soon.

      Best regards,

      • Lyn, can you please confirm if you are having issues with the filling (meat) or with the wrapper? There can be many factors that affect this and I wanted to be sure on my recommendations. Hope to hear from you soon.

    5. Don’ t you have a plan to produce a compilation of all instructional cooking videos you made in one
      dvd. I am veery interested to have one or more of those recipe videos. Its just a suggestion.
      And also please make a search engine for specific recipes you post. Its very difficult to find them.
      I have to click all the recipes and ‘they are lots of them and takes time. Thanks again.

    6. Frandy Navarrosa says:

      Can you post the original receipes of sisig..

    7. Cha Bet says:

      Can you post a recipe for empanada?

    8. thank you so much for posting another great recipe.panlasang pinoy is the only one i get to watch in youtube whenever i need filo food do it straight to the point,focusing on the recipe itself.unlike the others who even focus on themselves,their kitchen, etc.keep it up and looking forward for more recipes.

    9. Johanna says:

      What can I use instead of Chicken Powder? Thank you!

    10. Is there another way for me to use if I dont have a steamer? I love your website.

      • Some rice cookers have an attachment that can make it a steamer, not sure if you have this type of rice cooker. You can also improvise by using a cooking pot and wire mesh.

    11. Kuya,
      Thank you so much for the recipe and I really appreciate you posting this. I just have a question. Do I mix the Olive Oil with the mixture or do I use that as a greaser. Thank you Kuya!

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