Chicken Siomai Recipe: Steamed Pork and Shrimp Dumplings

This recipe brings authentic Asian flavors right to your kitchen with tender, savory dumplings that are easier to make than you might think. The combination of ground chicken, pork, and shrimp creates a rich, textured filling that stays juicy after steaming.

I’ve perfected the wrapping technique to ensure the siomai hold their shape while cooking, and the steaming method guarantees a delicate yet firm texture. A few simple ingredients come together to create a dish that’s both comforting and impressive.

Serve these dumplings with a light soy-vinegar dipping sauce for the full experience. The result is a restaurant-quality appetizer or main course that’s perfect for sharing with family and friends.

No special equipment is needed—just a steamer and a little patience.

Ingredients for Chicken Siomai

Ground proteins and fresh aromatics come together in these authentic steamed dumplings with a delicate texture.

The ground chicken and pork are critical for authentic texture. Look for fresh, high-quality ground meats at your butcher or Whole Foods—avoid pre-packaged if possible. Shrimp should be fresh or frozen wild-caught (thawed completely). For wrappers, Asian markets carry the best siomai-specific variety, but round wonton wrappers work in a pinch. Ensure they’re thin and pliable.

No Shaoxing wine? Dry sherry at equal amount works well. For pork-free versions, double the chicken or add mushrooms for umami. Green onions can be swapped with chives. The ginger and garlic must be fresh—powdered versions lack the necessary punch. If wrappers are unavailable, make thin circles from homemade dough (flour, water, pinch of salt).

Filling can be prepped 1 day ahead and refrigerated (cover tightly). Wrapped siomai freeze well on a tray before transferring to bags—3 months max. Steam directly from frozen, adding 5 extra minutes. Always work with damp hands to prevent sticking.

Step-by-Step Instructions for Steamed Pork and Shrimp Dumplings

Master the folding technique and timing for perfectly tender dumplings every time.

Step 1: Prepare the Filling Mixture

In a large mixing bowl, combine the 1 lb Ground Chicken, 0.5 lb Ground Pork, and 0.5 lb Shrimp. I use my hands for this—it gives me better control over the texture and ensures everything is evenly distributed without overworking the mixture.

Add the 4 whole Green Onions, 1 tbsp Fresh Ginger, and 4 cloves Garlic Cloves to the bowl. Then incorporate the 2 tbsp Light Soy Sauce, 1 tbsp Sesame Oil, and 1 tbsp Shaoxing Wine. These liquid ingredients add depth and moisture to the filling.

Season with 0.5 tsp White Pepper, 1 tsp Sugar, and 0.5 tsp Salt. Finally, fold in the 0.5 cup Cabbage and 0.25 cup Carrot for added texture and freshness. Mix until just combined—overmixing can make the filling tough.

Step 2: Assemble the Siomai

Place a Siomai Wrapper in the palm of your hand, flat side down. Add about 1 tablespoon of the filling to the center of the wrapper. I find that slightly wetting the edges of the wrapper with water helps it stick better during folding.

Gently press the filling down with your fingers to create a flat top. Then, using your thumb and index finger, pleat the sides of the wrapper while rotating it with your other hand. The goal is to create a cup-like shape that exposes the filling at the top—traditional siomai presentation. Work with one wrapper at a time, and keep the unused wrappers covered with a damp towel to prevent drying.

Repeat until all 24 pieces Siomai Wrappers are filled. You should have enough filling for all of them, with a little extra for taste-testing if desired.

Step 3: Steam to Perfection

Line a steamer basket with parchment paper, making sure to poke a few small holes in the paper to allow steam to circulate. Arrange the assembled siomai in the basket, leaving about 1 inch of space between each one to prevent sticking.

Bring 2-3 inches of water to a boil in a pot that fits your steamer basket. Once boiling, place the basket on top, cover with a lid, and steam for 12-15 minutes. Check the water level occasionally and add more hot water if needed—you don’t want the pot to run dry. The siomai are done when the wrappers are translucent and the filling is firm to the touch.

Step 4: Serve with Classic Accompaniments

Carefully remove the siomai from the steamer using a pair of tongs or a spatula. Transfer them to a serving plate, being mindful not to tear the delicate wrappers. Let them rest for 2-3 minutes before serving—the filling will be extremely hot straight out of the steamer.

Traditionally, siomai are served with a light dipping sauce made from soy sauce, a splash of vinegar, and a drizzle of chili oil. For an extra touch, garnish with a sprinkle of thinly sliced green onions or a few drops of sesame oil. These dumplings are best enjoyed fresh and hot, with the juicy filling contrasting beautifully against the tender wrapper.

Flavor Customization for This chicken siomai

Spicy Kick

Add 1-2 tsp chili garlic sauce or ½ tsp red pepper flakes to your filling mixture for heat. I love balancing it with an extra ½ tsp sugar to tame the fire. For serious spice lovers, mix in 1 tbsp sriracha to the dipping sauce. 🌶️

Seafood Variation

Replace the ground chicken with additional shrimp or try ½ lb chopped scallops for a luxurious twist. Add 1 tbsp fish sauce to enhance the seafood flavor. The texture stays tender and juicy with this ocean-inspired version.

Vegetable Boost

Increase the veggie content by adding ½ cup finely chopped mushrooms or ¼ cup water chestnuts for crunch. These add moisture and texture without overpowering the meat. I often use shiitake for their rich, umami depth.

Herb Infusion

Fresh cilantro or Thai basil finely chopped into the filling brings bright, aromatic notes. Use about 2 tbsp of either herb. I prefer cilantro for its citrusy punch that cuts through the richness of the meat.

Crispy Finish

After steaming, transfer siomai to a hot pan with 1 tbsp oil and fry the bottoms for 2-3 minutes until golden. This creates a delightful textural contrast between the crispy base and soft top. 🔥

Cheesy Twist

For a fusion approach, sprinkle ¼ cup grated Parmesan or crumbled feta on top after steaming. The salty cheese pairs surprisingly well with the savory-sweet filling. This works especially well for picky eaters who love cheese.

Frequently Asked Questions