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.
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
Ingredients
- 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
Instructions
- 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.
- 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.
- Pour the water in a steamer. Bring it to a boil.
- 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.
- Steam the chicken siomai for 15 to 25 minutes. The time will depend on the size of the siomai.
- Transfer to a serving plate. Serve with your favorite dipping sauce and chili.
- Share and enjoy!
Nutrition
Ian says
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!
Vanjo Merano says
Ian, the olive oil is just something that you need to use to grease the steamer. You can also vegetable or canola oil for this.
Rome says
Is there another way for me to use if I dont have a steamer? I love your website.
Vanjo Merano says
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.
Johanna says
What can I use instead of Chicken Powder? Thank you!
Jaki says
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 reipes.you 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.
Cha Bet says
Can you post a recipe for empanada?
Frandy Navarrosa says
Can you post the original receipes of sisig..
zamwel says
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.
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
Vanjo Merano says
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.
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,
Lyn
joyjoy says
The best ang siomai sir vanjo! I tried the exact ingredients. Thank you for sharing! GOD bless:)
Rowni says
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. 🙁
Periwinkle says
i would like to ask regarding the olive oil. you said on the previous comment that you use the olive oil for greasing but on the video you add it to the mixture to avoid from dryness.. which is the correct one? hope to hear from you..
Vanjo Merano says
Periwinkle, that is a valid question. To clarify, both are actually correct. You can use olive oil for greasing and you will also need to add it in the mixture. I added olive oil to the mixture to prevent the ground chicken from getting dry. Thank you for your inquiry because it helped me notice inconsistencies. The step in the recipe was updated by including olive oil.
Dianne says
What is a chicken powder and where can I buy them?
kim says
I love your site. Been a fan since 2011. Im allergic to shrimp, any substitute?
Vanjo Merano says
Thanks for being with for us all these years. I am sorry to hear about your shrimp allergy. How about making pork siomai instead?
Jimmy Real says
Dear Vanjo,
Can we preserve it cooked or uncooked by freezing, whatsoever is appropriate, for future use?
Thanks
Jimmy
tess bucao says
Dear Mr. Vanjo,
Where could I buy bamboo steamer in Manila? I need the 12-inch as I’m planning to sell siomai.
Thanks for your kind advice.
Vanjo Merano says
Hi Tess, I am not sure too, but our readers can help.
Guys -- can you please help Tess with her inquiry?
Lis says
The filling is so good and perfect. Thanks for the recipe. However, my wrapper is nott so satisfying. Everytime I cook siomai the wrapper isn’t cooked so well. Could you give me some tips please? Thanks:)