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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.

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Filipinomedium40 minServes 4
Filipino Chicken Siomai with Seasonal Vegetable Stir-Fry plated and ready to serve

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Servings

4

Originally developed for 4 servings.

Ingredient checklist

Method

0 of 10 steps complete
  1. No timer needed
    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.
  2. No timer needed
    Lay out the siomai wrappers on a clean surface. Place about 1 tablespoon of the chicken mixture in the center of each wrapper.
  3. No timer needed
    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.
  4. No timer needed
    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.
  5. 10:00
    Cover and steam the siomai over boiling water for 10 minutes until fully cooked through and the wrappers turn translucent.
  6. No timer needed
    Meanwhile, heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
  7. 00:30
    Add grated ginger to the hot oil and quickly stir-fry for 30 seconds until fragrant.
  8. 05:00
    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.
  9. 01:00
    Add soy sauce, sesame oil, and a pinch of salt and pepper to the vegetables. Toss to combine and cook for another 1 minute.
  10. No timer needed
    Remove the steamed siomai from the steamer and serve hot alongside the vegetable stir-fry. Garnish with lemon or calamansi wedges as desired.

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.

Equipment check

  • 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

Tags

DumplingFilipinoPoultryStir-FryPoachingVegetables

Behind the dish.

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.

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