Imagine biting into a crisp, golden siomay, where each mouthful is a delightful mix of succulent chicken and shrimp.
This Indonesian favorite, Siomay Kering, is surprisingly simple to make, bringing a cozy, satisfying experience to your table.
As the steamy aroma fills your kitchen and the wonton wrappers turn beautifully crispy, anticipation builds.
Let’s bring this delightful appetizer to life and enjoy the comforting crunch and rich flavors it offers.
Kitchen Tools Required
- 1 Steamer
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Frying pan
- 1 Spatula
Ingredients
- 200 grams chicken breast, minced
- 100 grams shrimp, peeled and minced
- 1 egg
- 50 grams tapioca flour
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon white pepper
- 20 wonton wrappers
- 2 tablespoons vegetable oil
- 2 tablespoons fried shallots, for garnish
Cook & Prep Time
To efficiently manage your time while preparing and cooking Siomay Kering, you can follow this timeline:
- Reading the Recipe and Preparing Ingredients (5 minutes)
- Read the entire recipe thoroughly to understand the process and verify you have all the ingredients and equipment.
- Gather and prepare all ingredients: mince chicken and shrimp, peel and mince garlic, and measure out all other ingredients.
- Mixing the Filling (5 minutes)
- Combine minced chicken, shrimp, egg, tapioca flour, soy sauce, sesame oil, minced garlic, salt, and white pepper in a mixing bowl.
- Mix thoroughly to verify all ingredients are evenly distributed.
- Assembling Siomay (10 minutes)
- Lay out the wonton wrappers and spoon the filling into each one.
- Fold and seal the wrappers around the filling.
- Steaming Siomay (10 minutes)
- Heat the steamer and place the siomay inside.
- Steam the siomay for 10 minutes.
- Resting and Cooling (5 minutes)
- Allow the siomay to rest and cool after steaming.
- Frying Siomay (10 minutes)
- Heat vegetable oil in a frying pan over medium heat.
- Fry the steamed siomay until golden brown and crispy, about 5 minutes.
- Serving and Garnishing (5 minutes)
- Serve the siomay hot and garnish with fried shallots.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
In a mixing bowl, combine minced chicken, minced shrimp, egg, tapioca flour, soy sauce, sesame oil, minced garlic, salt, and white pepper.
Mix the ingredients thoroughly until well combined.
Lay a wonton wrapper on a cutting board and place a spoonful of the filling in the center.
Fold the edges of the wrapper up around the filling, pressing gently to seal.
Repeat the process with the remaining wrappers and filling.
Heat a steamer and steam the prepared siomay for 10 minutes.
Allow the siomay to rest and cool for 5 minutes after steaming.
In a frying pan, heat vegetable oil over medium heat.
Fry the steamed siomay until golden brown and crispy on the outside, about 5 minutes.
Serve the siomay kering hot and garnish with fried shallots.
Serving Tips
- Sweet Soy Sauce Dip: Pair the siomay kering with a side of sweet soy sauce for a delightful contrast of flavors.
- Chili Sauce: Add a spicy kick by serving with a small bowl of your favorite chili sauce.
- Lemon Wedges: Offer lemon wedges for a zesty twist that brightens the dish.
- Steamed Vegetables: Complement the appetizer with a side of steamed broccoli or carrots for a balanced meal.
- Nasi Goreng: Serve alongside a plate of Indonesian fried rice for a more substantial meal.
Storage
To store siomay kering, allow them to cool completely.
Then place in an airtight container.
Refrigerate for up to three days or freeze for up to one month.
Reheat before serving.
Freezing
To freeze siomay kering, let them cool completely.
Then, place them in an airtight container or freezer bag, separating layers with parchment paper.
Thaw in the refrigerator before reheating.
Reheating
To reheat siomay kering, use an oven at 350°F for 10 minutes.
Alternatively, steam briefly to retain moisture and crispiness.
Avoid microwaving to prevent sogginess.
Final Thoughts
Dried Siomay is a delightful Indonesian appetizer that combines tender chicken and shrimp in a crispy wonton wrapper.
The key to a perfect siomay lies in the balance of flavors and textures.
The filling should be well mixed to guarantee even distribution of flavors, while the frying process adds a satisfying crunch.
Covering the wonton wrappers with a damp cloth helps prevent them from drying out during assembly.
Adjust the frying time to achieve your preferred level of crispiness, but be careful not to overcook and burn them.
This dish is perfect for gatherings or as a tasty snack.
Serve hot and enjoy the delicious blend of flavors enhanced by the garnish of fried shallots.
Frequently Asked Questions
Can I Substitute Chicken With Tofu for a Vegetarian Version?
You can substitute chicken with tofu for a vegetarian version. Mash the tofu well, ensuring it’s not too watery. Mix it with the other ingredients, and you’ll have a delicious alternative that’s both healthy and satisfying.
How Can I Make the Siomay Spicier?
To spice it up, add chopped chili or chili paste to the filling. You can also sprinkle crushed red pepper or drizzle spicy sauce before serving. Experiment with different peppers to find your preferred heat level.
Is It Possible to Bake Siomay Instead of Frying?
You can bake them instead of frying by preheating your oven to 375°F. Place the steamed siomay on a baking sheet and bake for 10-15 minutes until they’re golden. This method provides a healthier, crispy alternative.
What Dipping Sauce Pairs Well With Siomay Kering?
You’d love pairing siomay with a tangy soy sauce-based dipping sauce. Mix soy sauce, lime juice, a dash of chili, and a hint of sugar. It complements the crispy exterior and savory filling perfectly, enhancing each bite.
Can I Use Store-Bought Wonton Wrappers?
Of course, you can use store-bought wonton wrappers! They’re super convenient and save you time. Just make sure they’re fresh and pliable to easily wrap around the filling, ensuring your dish turns out perfectly delicious.
Dried Siomay
Equipment
- 1 Steamer
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Frying pan
- 1 Spatula
Ingredients
- 200 grams chicken breast minced
- 100 grams shrimp peeled and minced
- 1 egg
- 50 grams tapioca flour
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon white pepper
- 20 wonton wrappers
- 2 tablespoons vegetable oil
- 2 tablespoons fried shallots for garnish
Instructions
- In a mixing bowl, combine minced chicken, minced shrimp, egg, tapioca flour, soy sauce, sesame oil, minced garlic, salt, and white pepper.
- Mix the ingredients thoroughly until well combined.
- Lay a wonton wrapper on a cutting board and place a spoonful of the filling in the center.
- Fold the edges of the wrapper up around the filling, pressing gently to seal.
- Repeat the process with the remaining wrappers and filling.
- Heat a steamer and steam the prepared siomay for 10 minutes.
- Allow the siomay to rest and cool for 5 minutes after steaming.
- In a frying pan, heat vegetable oil over medium heat.
- Fry the steamed siomay until golden brown and crispy on the outside, about 5 minutes.
- Serve the siomay kering hot and garnish with fried shallots.
Notes
