Time needed: 1 hour and 30 minutes.

Makes: 8 – 10 servings

Cabbage Leaves
Chicken Mixture (Divide into 3 – use 1/3 for this recipe):
1 kilo ground chicken
¼ cup garlic, minced
¼ cup red onion, minced
6 tablespoons ginger, minced
2 pieces spring onion stalk, minced
¼ cup bell pepper, minced
½ cup carrots
¾ cup singkamas, minced
1/3 cup yellow kamote
½ cup pechay tagalog, minced
1 cup malunggay, minced
½ cup napa cabbage minced
½ cup + 2 tablespoons soy sauce
¼ cup +2 tablespoons sesame oil
1 tablespoon rice wine
3 pieces eggs
½ cup + 1 tablespoon cornstarch
¼ cup flour
Salt, to taste
Ground black pepper, to taste

Cheese Sauce:
½ piece carrot, roughly chopped
½ piece red bell pepper, roughly chopped
½ piece yellow bell pepper, roughly chopped
1½ cup kalabasa, roughly chopped
1 cup milk
3 tablespoons butter
1 cup cream cheese, cubed and softened
1 cup grated cheddar cheese
Salt, to taste
Ground black pepper, to taste


  1. Prepare cabbage

    Boil cabbage leaves and chives until tender.

  2. Make cheese sauce

    In a small pot, bring salted water to a boil and add the chopped carrots, bell peppers, and kalabasa. Boil until fork tender and drain. Transfer the vegetables to a blender and add milk and both kinds of cheese. Blend until smooth. Return cheese sauce to the pot and bring to a simmer. Mix thoroughly until smooth and thick.

  3. Make filling

    In a bowl, mix together all remaining ingredients until well combined and evenly distributed. Season with salt and pepper.

  4. Wrap in cabbage leaf

    Place about a tablespoon of filling onto a cabbage leaf and wrap up.

  5. Tie cabbage siomai

    Tie the cabbage roll using a chive leaf to lock the roll in place.

  6. Steam

    Steam for about 15 – 20 minutes.

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