Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, siomay (indonesian dumpling). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious. In China, they use ground pork and sometimes shrimp. Siomay is an Indonesian version of the popular Chinese shumai dumpling, both part of my ultimate dumpling guide.
Siomay (Indonesian Dumpling) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Siomay (Indonesian Dumpling) is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook siomay (indonesian dumpling) using 25 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Siomay (Indonesian Dumpling):
- Prepare 500 gram pork mince ( or 300g chicken meat, paste + 200g shrimp /
- Prepare or mackerel fish, paste )
- Get 2 tablespoon shallots, grated
- Take 2 tablespoon garlic, mashed
- Get 1 tablespoon ground white pepper
- Take 2 tablespoon sugar
- Prepare 2-3 teaspoon salt
- Get 1 tablespoon cooking oil/sesame oil
- Take 2-3 eggs
- Take 300 gram carrot, grated
- Prepare 350 gram tapioca starch
- Take Wonton skin (you can buy in Asian grocery)
- Prepare 1 medium sized biter melon
- Make ready 1 medium sized cabbage
- Make ready 1 large potatoe
- Take Some hard boiled eggs
- Get Tofu
- Make ready Peanut Sauce:
- Take 500 gram roasted peanut
- Take 200 gram red chlilies
- Prepare 3 garlic
- Make ready 2 tablespoon tamarind juice
- Take 2 tablespoon salt
- Prepare 5-7 tablespoons sugar
- Prepare 1 , 5 liter water
Steps to make Siomay (Indonesian Dumpling):
- 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
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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. In China, they use ground pork and sometimes shrimp. 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 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. Siomay (Steamed Dumpling) Siomay comes originally from China (烧卖 or 烧麦, shāomài) and become popular in another asian countries including Indonesia. In Cantonese cuisine, siomay is a part of dimsum dishes. In Indonesia, it is served as snack with peanut sauce (named "baso tahu", I would describe about this dish in another post) and also as dimsum. A word of siomay itself is derived from shaomai (also spelled shui mai, shu mai, sui mai, sui maai, shui mei, siu mai, shao mai, siew mai or siomai), the traditional Chinese dumpling. Siomay (or Somay) has an ice cream cone shape, except the bottom is flat. This kind of dim sum is a popular meal in Indonesia as a street/hawker food. Siomay Bandung is one of my favorite Indonesian street food. I grew up eating plenty of these delicious fish dumplings, especially during my junior and senior high school years in Jakarta.
So that is going to wrap this up for this exceptional food siomay (indonesian dumpling) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!