Filipino Chicken Siomai with Seasonal Vegetable Stir-Fry
A weeknight-friendly Filipino-inspired dumpling recipe featuring ground chicken siomai paired with a vibrant stir-fry of seasonal vegetables. This dish utilizes stir-frying to maintain the vegetables' crispness and poaching for gentle cooking of the dumplings, delivering balanced textures and classic flavors from the Philippines.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
This recipe combines tender Filipino-style chicken siomai dumplings with a crisp and colorful seasonal vegetable stir-fry. The siomai are gently poached for a soft texture, while the vegetables are quickly stir-fried to maintain freshness and crunch. It’s a balanced, flavorful meal perfect for busy weeknights.
Why you’ll love it
- Quick and easy preparation with minimal hands-on time.
- Delicate dumplings infused with familiar Filipino flavors.
- Bright, nutrient-rich vegetables complement the dish and add textural contrast.
- Healthy cooking methods: poaching and stir-frying preserve nutrients and flavor.
Ingredient notes
- Ground chicken: Use fresh ground chicken thigh for juiciness and flavor.
- Siomai wrappers: Round or square thin wonton wrappers work well.
- Vegetables: Use a mix of your favorite seasonal vegetables such as bell peppers, snap peas, baby corn, broccoli, or carrots.
- Soy sauce and sesame oil: Essential for authentic seasoning and aroma.
- Fresh aromatics: Ginger, garlic, and green onion add fragrant depth.
Serving & storage
Serve the chicken siomai hot with the vegetable stir-fry on the side, garnished with lemon or calamansi wedges for a zesty finish. Leftover siomai can be refrigerated in an airtight container for up to 2 days. Reheat gently by steaming or microwaving covered to avoid drying out. Stir-fried vegetables are best eaten fresh but can be stored separately refrigerated and reheated briefly.
Advert
Chef tips
- Use fresh ground chicken thigh for juicier dumplings.
- Ensure the water in the steamer doesn't touch the siomai to prevent them from becoming soggy.
- Quickly stir-fry vegetables over high heat to maintain crunch and color.
- If you don’t have a steamer, you can poach the siomai by gently simmering them in broth for similar results.
Ingredients
- 400 gground chicken thigh
- 1large carrot, finely grated
- 2 tablespoonssoy sauce
- 1 tablespoonminced ginger
- 2 clovesgarlic, minced
- 2green onions, thinly sliced
- 1large egg, beaten
- 24siomai (wonton) wrappers
- 1 tablespoonvegetable oil
- 200 gbroccoli florets
- 150 gsnap peas, trimmed
- 1red bell pepper, thinly sliced
- 100 gbaby corn, halved
- 1 tablespoonsoy sauce (for stir-fry)
- 1 teaspoonsesame oil
- 1 teaspoongrated ginger (for stir-fry)
- 1 tablespoonvegetable oil (for stir-fry)
- To tastesalt and freshly ground black pepper
- Lemon or calamansi wedgesfor serving
Advert
Equipment
- mixing bowl
- large skillet or wok
- steamer or large pot with steaming rack
- spatula
- measuring spoons
- small bowl
Nutrition per serving
- Calories320
- Protein28 g
- Carbs20 g
- Fat12 g
Step-by-step
Step 1
In a large mixing bowl, combine ground chicken, grated carrot, soy sauce, minced ginger, garlic, green onions, beaten egg, and vegetable oil. Mix until fully incorporated.Step 2
Lay out the siomai wrappers on a clean surface. Place about 1 tablespoon of the chicken mixture in the center of each wrapper.Step 3
Gather the edges of the wrapper up around the filling, forming an open-top pouch. Lightly wet the edges with water to help seal if needed. Set aside finished siomai on a tray.Step 4
Fill a large pot or steamer with water and bring to a gentle boil. Arrange the siomai in the steamer basket ensuring they don’t touch.Step 5
Cover and steam the siomai over boiling water for 10 minutes until fully cooked through and the wrappers turn translucent.Step 6
Meanwhile, heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.Step 7
Add grated ginger to the hot oil and quickly stir-fry for 30 seconds until fragrant.Step 8
Add broccoli florets, snap peas, red bell pepper, and baby corn to the skillet. Stir-fry for 4-5 minutes until vegetables are vibrant and crisp-tender.Step 9
Add soy sauce, sesame oil, and a pinch of salt and pepper to the vegetables. Toss to combine and cook for another 1 minute.Step 10
Remove the steamed siomai from the steamer and serve hot alongside the vegetable stir-fry. Garnish with lemon or calamansi wedges as desired.
Advert
Tags
Advert
Related recipes
Pressure-Cooked Filipino Pork Dinuguan with Seasonal Vegetables Dumplings
A comforting Filipino classic, Dinuguan is a savory pork blood stew. This recipe modernizes it with pressure cooking for quick tenderness and pairs it with handmade seasonal vegetable-filled dumplings for a satisfying weeknight meal.
Ginataang Guisantes with Shrimp
A comforting Filipino-inspired skillet supper featuring succulent shrimp and fresh green peas simmered in rich coconut milk with garlic, onions, and ginger. This dish highlights seasonal produce and uses a straightforward stovetop technique for an easy weeknight meal.
Slow-Braised Filipino Beef Nilaga Grain Bowl
A comforting Filipino-inspired beef nilaga, slow-braised to tender perfection and served over a bed of fragrant garlic rice with seasonal vegetables. This hearty grain bowl harmonizes classic Filipino flavors with a slow-braising technique, highlighting fresh winter produce like cabbage and potatoes, making it an ideal nourishing weeknight meal.