Gluten-Free Siomay
Experience a delightful twist on a classic dish with Gluten-Free Siomay, a healthy and flavorful steamed dumpling that caters to gluten-free diets without compromising on taste. Packed with finely chopped chicken thighs, tender shrimp, and fresh, vibrant flavors from grated carrots, scallions, and garlic, this dish is expertly bound with gluten-free rice and tapioca flours. The dumplings are delicately steamed on cabbage leaves to prevent sticking, giving them a light yet satisfying texture. Pair with a rich peanut sauce and a squeeze of lime for a zesty finish that will elevate your snacking or meal experience. This easy-to-follow recipe is perfect for those seeking a nutritious, gluten-free option with a traditional Indonesian twist.
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Recipe Information
Ingredients
- 300 grams Skin-on chicken thighs
- 150 grams Peeled and deveined shrimp
- 50 grams Gluten-free rice flour
- 50 grams Gluten-free tapioca flour
- 1 large Egg
- 1 small Carrot, finely grated
- 2 cloves Garlic, minced
- 2 stalks Scallions, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground white pepper
- 1 teaspoon Sesame oil
- 4 pieces Lime wedges
- 6 leaves Cabbage leaves or parchment paper
- to taste Peanut sauce
Instructions
Chop the chicken thighs finely or use a food processor to process until it forms a coarse paste.
Clean and devein the shrimp, then chop them roughly.
In a large mixing bowl, combine the chicken paste and chopped shrimp.
Add the rice flour, tapioca flour, grated carrot, minced garlic, chopped scallions, salt, ground white pepper, sesame oil, and the egg into the meat mixture.
Mix all the ingredients together using your hands or a spatula until well combined and you achieve a sticky dough-like consistency.
Prepare your steamer by bringing a pot of water to a boil and then reducing it to a simmer.
Line the base of the steamer basket with cabbage leaves or parchment paper to prevent the siomay from sticking.
Wet your hands, take small portions of the meat mixture (about a tablespoon), and form them into small balls (or slightly flattened shapes).
Place the shaped dumplings into the lined steamer basket, ensuring they are slightly spaced apart.
Steam the siomay for about 15 to 20 minutes or until they are fully cooked and firm to the touch.
Remove the siomay from the steamer and transfer them to a serving plate.
Serve hot with a side of peanut sauce and lime wedges for an extra zesty flavor.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 4396 mg | 191% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 27.4 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 288 mg | 22% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1970 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
