Siomay Dimsum

Serves 4

Siomay is really popular every where in the world and also in Indonesia too. If you go to a Chinese restaurant, it will be in the dim sum list. They will serve it in 2 ways, steamed or fried. Both are tasty but I prefer the steamed on better. If you go to the supermarket, you will also find heaps of these goodies in the frozen section. But did you know that its really easy to make?!?!

One of the precious gifts for my wedding was not the very expensive diamonds I got, but it was an edition of “Saji” weekly paper  that my mother gave me. One  of the recipe was fried siomay. I tried it and was very delicious. At my neighbors wedding anniversary, I made these and her guest went gaga over my siomay 😛 These are also great for breakfast with half done fried eggs.

This steamed goodies was invented in China and variaties grew in the Qing Dynasty. Nowadays, most people in Western countries associate shaomai only with the Cantonese version due to the Cantonese diaspora. Japan, Indonesia and the Philippines also developed Shaomai based on available resources. (Wikipedia)

Give it a go, make your friends go gaga over these siomays and no more boring breakfast for you.

150 gr minced chicken
50 gr minced shrimps
50 gr gindara* chunks
3 tsp garlic paste
3 thin green onions chopped
1/2 tsp chicken powder broth
1 egg
3/4 tsp salt
1/2 tsp pepper
3/4 tsp sugar
1/2 tbs sesame oil
50 gr tapioca flour
50 gr all purpose flour
75 ml cold ice water

Other s:
Siomay skin
sweet chili sauce
Sweet Soy sauce

How to prepare:
-mix  all the ingredient in a bowl together until it becomes one paste
-if you have small cups, arrange the siomay skin**
-pour the paste in the skin
-preheat steamer, and steam for 20 minutes
-you can fry it if you want

*you can use Spanish Mackerel
**you can make it as small pocket if you don’t have the cups


9 thoughts on “Siomay Dimsum

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