How to cook Chicken Siomai with Cabbage

This Siomai dim sum version is a healthy kind of Siomai because it has cabbage and chicken, particularly if you are utilizing lean chicken meat like a chicken breast because it doesn't have that much fat. Making this Siomai is easy and simple. All you need to do is mix all of the filling ingredients and allow it to sit for around 20 minutes in the refrigerator. After that, packed every Siomai wrapper with a half a teaspoon of filling and wrap it. Steam for around 20 minutes and you already have a chicken Siomai with cabbage.

Combine the ginger, cabbage, breadcrumbs, ground chicken, spring onions and pour in the salt, soy sauce, sesame oil, and oyster sauce in a mixing bowl. Combine it well until all the ingredients are already mixed and refrigerate for around 20 minutes. Separate Siomai wrappers apart. Put a half teaspoon in the center of the wrapper, use water to pat the area that surrounds the meat, and draw the sides of the wrapper on the meat mixture and push the sides together by the use of your fingertips leaving the meat exhibited. After that, flatten the bottom area of it by gently tapping it on the plate so that the Siomai will stand on its own. Do the same process on the remaining wrapper until it is all ready to cook. Put the wrapped Siomai in the steamer. Steam for around 20 minutes and serve.

Cooking Ingredients:

• ½ kilo of ground chicken meat
• ¼ cabbage, shredded (about 1 and ½ cup)
• 1 tablespoon of salt
• 1 teaspoon of finely chopped spring onions
• 1 tablespoon of soy sauce
• 1 tablespoon of oyster sauce
• 1 teaspoon of grated ginger
• 4 tablespoons of bread crumbs or 2 tablespoons of cornstarch
• 1 teaspoon of sesame oil
• Siomai wrappers

Cooking Instructions:

1. Combine the ginger, cabbage, breadcrumbs, ground chicken, spring onions and pour in the salt, soy sauce, sesame oil, and oyster sauce in a mixing bowl.

2. Combine it well until all the ingredients are already mixed and refrigerate for around 20 minutes.

3. Separate Siomai wrappers apart. Put a half teaspoon in the center of the wrapper, use water to pat the area that surrounds the meat, and draw the sides of the wrapper on the meat mixture and push the sides together by the use of your fingertips leaving the meat exhibited.

4. After that, flatten the bottom area of it by gently tapping it on the plate so that the Siomai will stand on its own. Do the same process on the remaining wrapper until it is all ready to cook.

5. Put the wrapped Siomai in the steamer. It is better to use bamboo steamer because it provides natural different taste instead of using an aluminum steamer or stainless steel.

6. The steamer must have around 3-4 cups of water for steaming the Siomai, however, it still depends on the size of the steamer.

7. Steam for around 20 minutes. Serve it with dipping sauce. Enjoy!

For the sauce:

1. Mix chili pepper, Kalamansi juice, and soy sauce. You can utilize fried chili garlic if you don't want chili peppers.