Siomay
Indulge in the irresistible flavors of Siomay, a traditional Indonesian steamed dumpling dish that’s brimming with savory and fragrant notes. This recipe combines mackerel fillets and shrimp for a protein-packed filling, enhanced with tapioca flour, garlic, and white pepper for a satisfying texture and punch of flavor. Wrapped in tender wonton skins and steamed alongside hearty accompaniments like potatoes, tofu, chayote, and cabbage, Siomay becomes a wholesome meal that’s as vibrant as it is delicious. Served with creamy peanut sauce and a squeeze of fresh lime, each bite offers a bold combination of nuttiness, tang, and umami. Perfect for family dinners or gatherings, this street food favorite captures the essence of Indonesian cuisine in just 45 minutes of prep and 30 minutes of cooking.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 500 grams Mackerel fillets
- 100 grams Shrimp, peeled and deveined
- 150 grams Tapioca flour
- 1 large Egg
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 0.5 teaspoon White pepper
- 30 pieces Wonton wrappers
- 5 whole Cabbage leaves
- 3 medium Potatoes, cut into quarters
- 2 blocks Tofu, cut into large cubes
- 2 medium Chayote, cut into quarters
- 200 milliliters Peanut sauce
- 2 whole Lime, cut into wedges
Instructions
Start by preparing the fish mixture. In a food processor, combine the mackerel fillets and shrimp. Process until smooth.
Transfer the fish mixture into a large mixing bowl. Add tapioca flour, egg, minced garlic, salt, sugar, and white pepper. Mix until all ingredients are well combined.
Take a wonton wrapper and place about one tablespoon of the fish mixture in the center. Gather the edges of the wrapper around the filling, leaving the top exposed. Repeat with remaining wrappers and filling.
Prepare a steamer by boiling water in the lower part. Line the steaming trays with cabbage leaves to prevent sticking.
Arrange siomay, potato quarters, tofu cubes, and chayote on the steaming trays. Steam for 25-30 minutes, or until the siomay filling is fully cooked.
Once cooked, remove and let them cool for a few minutes.
Serve siomay with steamed potatoes, tofu, chayote, and a side of peanut sauce and lime wedges.
Garnish with additional steamed cabbage leaves if desired.
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 32.2 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 848 mg | 65% | |
| Iron | 14.3 mg | 80% | |
| Potassium | 2520 mg | 54% | |
*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.
