To store leftover Chicken Siomai, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 2 months. To reheat, steam them again until heated through.

If you want to make Chicken Siomai but don't have shrimp, you can substitute it with more ground chicken or finely chopped vegetables like carrots or bell peppers. For a gluten-free option, use gluten-free soy sauce and cornstarch instead of flour.

Yes, you can prepare Chicken Siomai in advance. Assemble the dumplings and place them in a single layer on a baking sheet. Freeze them until solid, then transfer to a freezer bag. When ready to serve, steam them directly from frozen, adding a few extra minutes to the cooking time.

Chicken Siomai pairs well with a variety of sides. Consider serving it with steamed rice, a fresh salad, or a side of stir-fried vegetables. For dipping, offer soy sauce, calamansi, or chili sauce to enhance the flavors.

Steam Chicken Siomai for about 15-20 minutes over boiling water. Make sure the chicken is cooked through and the dumplings are firm to the touch. Using a steamer basket lined with parchment paper will help prevent sticking.