Siomay (Indonesian Dumpling). Repeat until all the wonton skin are used up. Siomay is an Indonesian version of the popular Chinese shumai dumpling, both part of my ultimate dumpling guide. Shumai looks similar, but the filling is completely different.
It is derived from Chinese Shumai.
It is considered a light meal that is a type of Chinese Dim Sum, but is cone shaped.
It is traditionally made from pork but frequently substituted with tenggiri (spanish mackerel) fish meat for halal reasons.
You can Cook Siomay (Indonesian Dumpling) using 25 ingredients and 8 steps. Here is how you cook that.
Ingredients of Siomay (Indonesian Dumpling)
- What You needis 500 gram of pork mince ( or 300g chicken meat, paste + 200g shrimp /.
- Lets Go Prepare of or mackerel fish, paste ).
- It's 2 tablespoon of shallots, grated.
- Lets Go Prepare 2 tablespoon of garlic, mashed.
- Lets Go Prepare 1 tablespoon of ground white pepper.
- It's 2 tablespoon of sugar.
- It's 2-3 teaspoon of salt.
- Lets Go Prepare 1 tablespoon of cooking oil/sesame oil.
- It's 2-3 of eggs.
- What You needis 300 gram of carrot, grated.
- What You needis 350 gram of tapioca starch.
- Lets Go Prepare of Wonton skin (you can buy in Asian grocery).
- What You needis 1 of medium sized biter melon.
- It's 1 of medium sized cabbage.
- Lets Go Prepare 1 of large potatoe.
- Lets Go Prepare of Some hard boiled eggs.
- It's of Tofu.
- What You needis of Peanut Sauce:.
- Lets Go Prepare 500 gram of roasted peanut.
- Lets Go Prepare 200 gram of red chlilies.
- What You needis 3 of garlic.
- It's 2 tablespoon of tamarind juice.
- What You needis 2 tablespoon of salt.
- What You needis 5-7 tablespoons of sugar.
- Lets Go Prepare 1 of , 5 liter water.
Sometimes other types of seafood such as tuna. Sauce for dim sum dumplings does not use nuts at all, but in the form of liquid chili which tends to taste sweet and sour. Recipe for Making Delicious and Tasty Siomay. Siomay is now not only found in the city of Bandung, this food has spread to all regions in Indonesia and easily found anywhere.
Siomay (Indonesian Dumpling) step by step
- In a bowl, combine pork meat (chicken meat and shrimp paste) with shallot, garlic, white pepper, sugar, salt, and cooking oil. I used food processor to combine it. Then add egg and mix well. Add grated carrot and mix well. Add tapioca starch, mix well. Set aside. Grease the steamer with small amount of cooking oil to make the dumplings will not sticky when steaming..
- Siomay : Take a piece of wonton skin, scoop about 1 tbs of filling, shape it using hands. Repeat until all the wonton skin are used up. Steam for 20 minutes..
- Potato : Boiled potatoes until half-cooked then peel the potato's skin. Cut in half and scrape a portion of potato side and fill it with the filling. Steam it. If you want simple way, just boiled it and peel the potato skin without fill it with the feeling..
- Tofu : Cut in half and scrape a portion of tofu and fill it with the filling. Steam. You can also just cut in half and directly steam it..
- Bitter melon : Cut in several pieces (as your liking). Scrape the seed portion and fill it in with the filling. Steam it..
- Cabbage : Cut in several pieces as your liking and steam it. Some people usually make the cabbage roll and fill it with the filling. But I choose simple way, just steam it with fill nothing. Egg : hard boiled eggs.
- Peanut Sauce (Peanut Sambal) : Process the peanuts in food processor until smooth. Transfer it into a medium bowl. Set aside. Process red chilies, garlic and shallots until smooth. Heat a skillet and add some cooking oil. Stir fry the smooth red chilies, garlic, and shallot until fragrant. Add the ground peanuts, mix well. Pour water, mix it. Add salt, coconut sugar, tamarind juice, mix well. Wait until the sauce become thick then turn off the heat. Set aside..
- Serving suggestions: place all dumplings on a plate. Pour some peanut sauce and drizzle over lime juice, sweet soy sauce, and some ground chilies or you can use chili sauce from the store.
Siomay is an Indonesian dish consisting of steamed cone-shaped fish dumplings, eggs, potatoes, cabbage, tofu, and bitter melon. After they have been steamed, all ingredients are assembled on a plate, cut into bite-sized pieces, and generously drizzled with a spicy peanut sauce. Siomay (Indonesian Steamed Dumpling in Peanut Sauce) was influenced by Chinese Shumai and hence, the name Siomay. The Chinese style looks exactly like Shumai from China with the meat inside the wrapper. It is normally served with sweet and sour sauce on the side.