Nut-Free Siomay
Discover the perfect allergy-friendly twist on a popular Indonesian street food with this Nut-Free Siomay recipe! Crafted with a flavorful blend of ground chicken, shrimp, firm tofu, and aromatic seasonings like garlic and green onions, this steamed dumpling dish skips the traditional peanut sauce without compromising on taste. Wrapped in delicate wonton skins and steamed to perfection on a bed of cabbage, these bite-sized delights are ideal for both casual gatherings and comforting meals. Each tender siomay is served with a splash of fresh lime juice, elevating its savory profile. With just 30 minutes of prep time, this nut-free take on siomay delivers authentic flavor while catering to dietary restrictions, making it a must-try recipe for your next culinary adventure.
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Recipe Information
Ingredients
- 300 grams Ground chicken
- 100 grams Firm tofu
- 100 grams Shrimp, peeled and deveined
- 2 cloves Garlic, minced
- 2 pieces Green onions, finely chopped
- 1 medium Carrot, finely grated
- 1 large Egg
- 1 tablespoon Fish sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 20 pieces Wonton wrappers
- 5 large Cabbage leaves, for lining
- 4 pieces Lime wedges, for serving
Instructions
In a mixing bowl, crumble the firm tofu and combine it with the ground chicken and shrimp. Mix until well combined.
Add minced garlic, chopped green onions, grated carrot, egg, fish sauce, soy sauce, sugar, salt, and white pepper to the meat mixture. Mix thoroughly until everything is well incorporated.
Place one wonton wrapper in your hand and add about a tablespoon of the filling into the center.
Gather the edges of the wrapper up around the filling, pinching them to form a small basket shape, leaving the top open. Repeat with the remaining wrappers and filling.
Line a bamboo steamer (or any steamer) with cabbage leaves to prevent sticking.
Arrange the siomay, not touching each other, on top of the cabbage leaves in the steamer basket.
Bring a pot of water to a boil under your steamer setup. Once boiling, place the steamer basket over the pot and cover it with the lid.
Steam the siomay over medium heat for about 15-20 minutes, or until fully cooked and firm to the touch.
Once done, carefully remove the steamer basket and let it cool slightly.
Serve the nut-free siomay warm with lime wedges on the side for squeezing over just before eating.
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 4265 mg | 185% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 25.4 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 612 mg | 47% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3585 mg | 76% | |
*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.
