Chicken Siomai

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  • Potato Type: Yellow
    Cuisine: Asian
  • Serves: 50 pcs. (15g. Per siomai)
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Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!


  • 500g Chicken Thigh Fillet, chopped
  • 120g Squid Balls, chopped
  • 50g Hashbrown, crumbled
  • 15g 1 tbsp White Sugar
  • 5g 1 tsp Salt
  • 3g 1/2 tsp MSG
  • 3g 1/2 tsp White Pepper
  • 1 pc Egg
  • 15g 1 tbsp Dehydrated Potato Granules
  • Siomai Wrapper (square)


  • Soy Sauce
  • Calamansi
  • Chili Sauce


  1. Combine everything. Store in chiller for 2 hours to marinate all the flavors.
  2. Wrap in siomai wrapper, around 15g filling.
  3. Presteam siomai in a bamboo steamer or a steamer lined with fabric for 12 mins.
  4. Cool before storing or serve immediately after steaming.
  5. Serve with the sauces.


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