Soy-Free Siomay
Discover the delicious flavors of this Soy-Free Siomay recipe—a delectable twist on the traditional Indonesian steamed dumpling. Perfect for those with soy allergies or seeking a healthier alternative, this recipe features a flavorful filling of white fish and shrimp, combined with tapioca starch, garlic, and aromatic green onions for a light and savory bite. Wrapped in tender wonton wrappers and steamed on a bed of blanched cabbage leaves, these dumplings are cooked to perfection in under 20 minutes. Serve them with refreshing julienned carrots, crisp cucumber slices, and a splash of zesty lime for a vibrant and wholesome meal. Ready in just 50 minutes, this protein-packed dish makes an impressive appetizer or light entree that’s sure to please! Perfect keywords include soy-free, siomay, steamed dumplings, healthy recipes, and food allergies.
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Recipe Information
Ingredients
- 300 grams White fish fillets (such as cod or tilapia), chopped
- 150 grams Shrimp, peeled and deveined
- 2 tablespoons Tapioca starch
- 1 tablespoon All-purpose flour
- 1 large Egg
- 2 cloves Garlic, minced
- 2 tablespoons Green onions, chopped
- 0.5 teaspoon White pepper
- 1 teaspoon Salt
- 20 pieces Wonton wrappers
- 10 pieces Cabbage leaves, blanched
- 1 medium Carrot, julienned
- 1 small Cucumber, sliced
- 4 pieces Lime wedges
Instructions
In a food processor, combine the chopped white fish and shrimp. Process until it forms a smooth paste.
Transfer the fish and shrimp paste to a large mixing bowl. Add the tapioca starch, all-purpose flour, egg, minced garlic, chopped green onions, white pepper, and salt. Mix well until all the ingredients are fully incorporated.
Prepare each wonton wrapper by placing a heaping teaspoon of the fish mixture in the center. Gather the edges of the wrapper to enclose the filling, forming a small purse. Pinch the top slightly to secure. Repeat with the remaining wrappers and filling.
Line a steamer basket with the blanched cabbage leaves and place the prepared siomay pieces on top, leaving enough space between each dumpling for steam to circulate.
Bring a pot of water to a boil and place the steamer basket over it. Cover and steam the siomay for about 15-20 minutes or until the filling is cooked through.
While the siomay is steaming, prepare the garnish. Julienne the carrot and slice the cucumber.
Once the siomay is done, transfer them to a serving platter. Serve warm with the julienned carrots, sliced cucumber, and lime wedges on the side for squeezing over the siomay.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 3689 mg | 160% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 24.2 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 16.3 mcg | 82% | |
| Calcium | 473 mg | 36% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3004 mg | 64% | |
*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.
