Vegetarian Siomay
Savor a delightful twist on a beloved classic with this Vegetarian Siomay recipe, a plant-based take on the traditional Indonesian dim sum favorite. Packed with protein-rich firm tofu, vibrant vegetables like grated carrots and cabbage, and aromatic green onions and garlic, these steamed dumplings are bursting with fresh, wholesome flavors. Wrapped in delicate wonton sheets and perfectly seasoned with soy sauce and sesame oil, they’re steamed to tender perfection. To elevate the dish, a rich and creamy peanut sauce made with coconut milk, peanut butter, lime juice, and a hint of spicy chili sauce is served on the side, making each bite an explosion of flavors. Ready in under an hour, this crowd-pleaser is perfect as a snack, appetizer, or light meal, offering a healthy and delicious option for vegetarians and siomay-lovers alike.
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 1 medium, grated Carrot
- 100 grams, finely chopped Cabbage
- 2 stalks, finely chopped Green onions
- 2 cloves, minced Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 20 sheets Wonton wrappers
- 4 tablespoons Peanut butter
- 0.5 cup Coconut milk
- 1 tablespoon Lime juice
- 1 tablespoon Chili sauce
- 0.25 cup Water
Instructions
Start by draining the tofu to remove excess water. Wrap the tofu block in a kitchen towel, place a heavy object on it, and let it sit for 15 minutes.
In a large bowl, crumble the drained tofu using your hands or a fork until it resembles a fine texture.
Add the grated carrot, chopped cabbage, green onions, and minced garlic to the bowl. Mix well to combine.
Season the mixture with soy sauce, sesame oil, salt, and black pepper. Stir thoroughly to ensure the seasonings are evenly distributed.
Take a wonton wrapper and place about one tablespoon of the filling in the center. Gather the edges of the wrapper to form a 'purse', pinching slightly to seal. Repeat the process with the remaining filling and wrappers.
Prepare a steamer by bringing water to a boil. Line the steamer basket with parchment paper or oil lightly to prevent sticking.
Place the siomay in the steamer basket, ensuring they are not touching, and steam for about 15-20 minutes until they are firm and cooked through.
While the siomay is steaming, prepare the peanut sauce. In a small saucepan, combine the peanut butter, coconut milk, lime juice, chili sauce, and water over medium heat.
Stir the sauce continuously until smooth and heated through. Adjust the consistency with additional water if needed, and set aside.
Serve the steamed vegetarian siomay warm with the prepared peanut sauce on the side.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3275 mg | 142% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 27.4 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1528 mg | 33% | |
*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.
