Thursday, July 29, 2010

Chicken Siomai

Siomai is originally Chinese which became a Filipino favorite after trading and tourism. In fact these days, you can find numerous siomai vendors along the streets and siomai food stalls all over the metro. For some homemade chicken siomai, I am sharing this recipe to you.

I normally eat pork and shrimp siomai from a local fast-food. Hubby got curios of its taste. He doesn't eat pork so to bring the taste at home, I decided to create this family recipe.

This recipe requires shrimps but then again, hubby doesn't like shrimps so I omitted it. To those of you who wants a tastier siomai, feel free add chopped shrimp to the mixture. Or, you may also substitute pork or beef instead of chicken. Whatever you like.. just experiment! :)

- 300 grams of ground chicken
- 1 small carrot, peeled & finely grated
- 2 cloves of garlic, finely minced
- 1 small onion, finely chopped
- 1 thumb-sized ginger, peeled & grated
- 3 stalks of spring onion, finely chopped
- 1/2 cup bread crumbs
- 1 small egg, beaten
- salt and pepper to taste
- medium-sized siomai wrappers
- 1/2 cup minced shrimp
- 2 tsps sesame oil

For the Sauce:
- 3 tbsps soy sauce
- 1 tbsp calamansi juice
- 1 tsp chilli paste

Cooking Procedure:
- Mix all the ingredients together.
- Get a teaspoonful of siomai mixture, form it into a ball.
- Put the ball at the center of a wrapper, then gather the edges together.
- Repeat the same process with the remaining mixture.
- Steam in briskly boiling water for 30 minutes.
- Serve with a mixture of soy sauce, calamansi juice, and chilli paste.

Note: To avoid your siomai from sticking, line your steamer with some vegetable leaves.

Yield: Makes about 20 pieces of yummy siomai.

NOTE: This post was originally published in my old blog,, dated July 29, 2009. Last updated March 24, 2013.

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