Chicken and Corn with Siomai Recipe

Chicken and Corn with Siomai Recipe

This dish combines the rich flavors of Knorr Chicken and Corn cream soup infused with egg, mixed with homemade pork and mushroom siomai.
  • 45 MINS

    Cooking Time

  • Medium


  • 30 MINS

    Prep Time

  • 4 People


  • 4 tbsps sesame oil
  • 4 tsps cornstarch
  • 4 cups ground pork
  • 3 pcs dried shitake mushrooms hydrated and chopped
  • salt and pepper
  • siomai wrappers
  • 12 pcs freshly cooked quail eggs, shelled
  • 4 tbsps spring onions, chopped
  • 60 g (1 pack) Knorr Chicken and Corn Soup
  • 1 pc egg (fresh for soup)

  1. Let’s begin by making our filling. In a bowl, combine oil, cornstarch, pork, and mushrooms. Season well with a mixture of salt and pepper.

  2. Place a tablespoon of the mixture on three siomai wrappers and place a quail egg in the middle. Mold into shape. Use water to keep the three wrappers together and seal the siomai.

  3. Garnish the top of the siomai with chopped spring onions. Arrange in a steamer and steam for 25-30 minutes or until siomai is cooked.

  4. In a separate bowl, cook the soup according to package instructions. Once the soup is cooked, add in the cooked siomai and fresh egg and that’s our dish. With a serving of rice, this will truly make you sing the happy song. You can serve this as is on its own as well.

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