Siomay - Indonesian Steamed Dumplings

Ingredients

• 250g (8.8 oz) white fish fillets, finely chopped 250g (8.8 oz) white fish fillets, finely chopped
• 150g (5.3 oz) shrimp, peeled and deveined 150g (5.3 oz) shrimp, peeled and deveined
• 100g (3.5 oz) squid, cleaned and finely chopped 100g (3.5 oz) squid, cleaned and finely chopped
• 1 cup cabbage, finely shredded 1 cup cabbage, finely shredded
• 1 carrot, grated 1 carrot, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 20 dumpling wrappers 20 dumpling wrappers
• Fried shallots, for garnish Fried shallots, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving
• For the peanut sauce: For the peanut sauce:
• 1/2 cup unsalted peanuts, roasted and ground 1/2 cup unsalted peanuts, roasted and ground
• 2 tablespoons sweet soy sauce (kecap manis) 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar or brown sugar 1 tablespoon palm sugar or brown sugar
• 1 clove garlic, minced 1 clove garlic, minced
• 1/2 teaspoon chili powder (optional) 1/2 teaspoon chili powder (optional)
• 1/2 cup water 1/2 cup water

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 25g (Sugar: 6g)
• Protein: 26g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the chopped fish, shrimp, squid, cabbage, carrot, garlic, ginger, shallots, salt, white pepper, cornstarch, and vegetable oil. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a dumpling wrapper and place a spoonful of the filling in the center. Fold the wrapper in half to form a half-moon shape and press the edges to seal. Repeat with the remaining filling and wrappers.
3. 3.
   Prepare a steamer and line it with parchment paper or cabbage leaves to prevent sticking. Arrange the siomay dumplings in the steamer, making sure to leave some space between each dumpling.
4. 4.
   Steam the siomay dumplings over high heat for about 15-20 minutes, or until the filling is cooked through and the wrappers are tender.
5. 5.
   While the siomay is steaming, prepare the peanut sauce. In a small saucepan, combine the ground peanuts, sweet soy sauce, tamarind paste, palm sugar, minced garlic, chili powder (if using), and water. Cook over low heat, stirring constantly, until the sauce thickens slightly.
6. 6.
   Once the siomay dumplings are cooked, remove them from the steamer and let them cool slightly.
7. 7.
   Serve the siomay dumplings with the peanut sauce, garnished with fried shallots, fresh cilantro, and lime wedges on the side.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are boneless and finely chopped to achieve a smooth texture in the dumplings.
• Shrimp — Make sure to peel and devein the shrimp before using them in the filling.
• Squid — Clean the squid thoroughly and remove any skin or cartilage before finely chopping it.
• Peanut sauce — Adjust the consistency of the peanut sauce by adding more or less water according to your preference.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you prefer a spicier peanut sauce, add a pinch of chili flakes or a dash of hot sauce.
• Serve siomay with a side of steamed rice or Indonesian-style fried rice for a complete meal.
• Customize the filling by adding other vegetables like bean sprouts or water chestnuts for added crunch.
• If you don't have a steamer, you can also cook the siomay dumplings by pan-frying them in a little oil until golden brown on both sides.

Serving advice

Siomay is best enjoyed fresh and warm. Serve the steamed dumplings with the peanut sauce on the side for dipping. Garnish with fried shallots, fresh cilantro, and a squeeze of lime juice to enhance the flavors.

Presentation advice

Arrange the siomay dumplings on a platter, garnished with fried shallots and fresh cilantro. Place a small bowl of peanut sauce in the center for dipping. Serve with lime wedges on the side for an extra burst of tanginess.