Low Sodium Siomay
Delight in the flavorful goodness of **Low Sodium Siomay**, a healthy twist on the classic Indonesian dim sum-style dish. This recipe uses ground chicken, firm tofu, and vibrant vegetables like carrots and cabbage to create a nutrient-packed filling, seasoned naturally with garlic, ginger, green onion, and a splash of low-sodium soy sauce for a delectable bite without the excess salt. Wrapped in delicate wonton wrappers, these fluffy dumplings are cooked to perfection through steaming, preserving their tender texture and wholesome flavor. Served alongside boiled green beans, potatoes, and a drizzle of lime-turmeric dressing, this meal is a perfect low-sodium option that doesn’t compromise on taste. Pair it with unsalted peanut sauce for a rich, nutty finish that will have your taste buds dancing. Ready in just an hour, this dish makes a satisfying and heart-healthy appetizer or main course that your family will love!
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Recipe Information
Ingredients
- 500 g Ground chicken
- 150 g Firm tofu
- 1 medium Carrot
- 100 g Cabbage
- 1 large Egg
- 2 pieces Garlic clove
- 1 inch Ginger
- 2 stalks Green onion
- 0.5 teaspoon Black pepper
- 1 tablespoon Low sodium soy sauce
- 25 pieces Wonton wrappers
- 1 tablespoon Lime juice
- 100 g Green beans
- 2 small Potatoes
- 0.5 teaspoon Turmeric powder
- 1 cup Peanut sauce (unsalted)
Instructions
In a large bowl, combine the ground chicken, grated firm tofu, grated carrot, and finely shredded cabbage.
Add the egg, minced garlic, grated ginger, finely chopped green onion, black pepper, and low-sodium soy sauce to the bowl. Mix well until all ingredients are thoroughly combined.
Lay out the wonton wrappers on a clean surface. Place a generous tablespoon of the filling in the center of each wrapper.
Gather the edges of the wrapper around the filling, pinching gently at the top to seal and form a loose pouch.
Arrange the wrapped siomay in a single layer in a steamer basket. Beware not to overcrowd them.
Fill a pot with water and bring it to a gentle boil. Place the steamer basket over the pot, ensuring the water doesn't touch the siomay.
Cover and steam the siomay for approximately 20 minutes, or until the filling is cooked through and the wrappers are tender.
While the siomay is steaming, boil the green beans and potatoes until they are tender. Drain and set aside.
To serve, arrange the siomay on a plate along with the boiled green beans and potatoes.
In a small bowl, combine the lime juice with turmeric powder and drizzle over the siomay for added flavor.
Serve the siomay with unsalted peanut sauce on the side for dipping. Enjoy your low sodium siomay fresh and warm!
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2060 mg | 90% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 26.7 g | ||
| Protein | 172.8 g | 346% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 673 mg | 52% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 6223 mg | 132% | |
*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.
