Ingredients:

  • 1 lb (450g) ground chicken breast
  • 1 cup (130g) Brussels sprouts, very finely minced
  • 2 tbsp (30ml) light soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15g) fresh ginger, grated
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) cornstarch
  • ½ tsp (3g) white pepper
  • 24 sheets (approx. 120g) wonton wrappers
  • ½ cup (60g) carrots, finely shredded
  • 2 tbsp (30ml) water

Instructions:

  1. In a large mixing bowl, combine the ground chicken breast, minced Brussels sprouts, grated ginger, minced garlic, soy sauce, sesame oil, white pepper, and cornstarch. Mix vigorously in one direction for 2 minutes until the mixture becomes tacky and cohesive.
  2. Place a wonton wrapper in the palm of your hand. Spoon 1 tbsp (15g) of the chicken-sprout mixture into the center. Gently push the filling down to flatten it. Moisten the edges of the wrapper with water, then pinch the sides upward and together, leaving the top open. Press a small pinch of shredded carrots onto the center of the filling for a pop of color.
  3. Line your steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the siomay in the basket, leaving ½ inch (1.3cm) of space between each. Steam over boiling water for 12–15 minutes until the wrapper looks translucent and the chicken feels firm to a light touch.