Imagine the aroma of crispy, golden-brown siomay wafting through your kitchen.
There’s something about the delightful crunch and savory filling of this Indonesian favorite that feels both comforting and indulgent.
It’s incredibly easy to make, transforming simple ingredients like chicken, shrimp, and wonton wrappers into a culinary delight.
As the siomay sizzles and browns, anticipation builds for that first delicious bite.
Let’s bring this irresistible appetizer to life.
Kitchen Tools Required
- 1 Mixing bowl
- 1 Steamer
- 1 Frying pan
- 1 Skimmer or slotted spoon
- 1 Plate lined with paper towels
Ingredients
- 250 grams ground chicken
- 100 grams shrimp, peeled and deveined
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon white pepper
- 1 egg, beaten
- 10 pieces wonton wrappers
- 200 milliliters cooking oil
Cook & Prep Time
To efficiently manage your time while preparing and cooking Fried Siomay, here is a suggested timeline:
- Reading and Preparation (5 minutes)
- Quickly read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all necessary equipment and ingredients.
- Prep Time (20 minutes)
- Minute 1-5: Prepare ingredients – measure and chop as needed (e.g., mince garlic, peel and devein shrimp).
- Minute 6-10: In a mixing bowl, combine ground chicken, shrimp, soy sauce, oyster sauce, sesame oil, garlic, white pepper, and beaten egg. Mix until well combined.
- Minute 11-15: Place a wonton wrapper on a flat surface and add a tablespoon of the filling in the center. Gather the edges of the wrapper to form a cup shape. Repeat with remaining wrappers and filling.
- Minute 16-20: Preheat the steamer.
- Cook Time (15 minutes)
- Minute 21-30: Steam the siomay for 10 minutes until cooked through.
- Minute 31-35: Let the siomay cool for 5 minutes after removing from the steamer.
- Minute 36-40: Heat cooking oil in a frying pan and fry the steamed siomay until golden brown and crispy for about 5 minutes. Remove and drain on paper towels.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Combine ground chicken, shrimp, soy sauce, oyster sauce, sesame oil, garlic, white pepper, and beaten egg in a mixing bowl.
Mix the ingredients until well combined.
Place a wonton wrapper on a flat surface and add a tablespoon of the filling in the center.
Gather the edges of the wrapper and pleat to form a cup shape, leaving the top open.
Repeat the process with the remaining wrappers and filling.
Preheat the steamer and steam the siomay for 10 minutes until cooked through.
Remove the siomay from the steamer and let them cool for 5 minutes.
Heat cooking oil in a frying pan over medium heat.
Fry the steamed siomay until golden brown and crispy, about 5 minutes.
Remove siomay from the oil using a skimmer and drain on a plate lined with paper towels.
Serving Tips
- Sweet Soy Sauce: A popular Indonesian accompaniment that adds a sweet and savory flavor to the crispy siomay.
- Chili Sauce: Offers a spicy kick that complements the savory taste of the siomay.
- Cucumber Slices: Provides a revitalizing contrast to the fried siomay with their crisp texture.
- Lime Wedges: Adds a zesty freshness that enhances the overall flavor of the dish.
- Steamed Vegetables: Such as carrots and broccoli, to create a balanced meal with added nutrition.
Storage
Store fried siomay in an airtight container in the refrigerator for up to three days.
Reheat in an oven or air fryer to maintain crispiness before serving again.
Freezing
To freeze siomay goreng, first let them cool completely.
Arrange in a single layer on a tray and freeze until solid.
Then, transfer to airtight containers or freezer bags.
Reheating
To reheat fried siomay, use an oven at 350°F for 5-7 minutes.
Alternatively, microwave on medium power for 1-2 minutes.
Ensure they remain crispy and don’t overcook.
Final Thoughts
Fried Siomay is a delightful Indonesian appetizer that combines flavorful ingredients with a satisfying crispy texture.
With a preparation time of just 20 minutes and a cook time of 15 minutes, this dish is both quick and easy to make.
The combination of ground chicken and shrimp creates a delicious filling, complemented by the richness of soy sauce, oyster sauce, and sesame oil.
Make certain that the filling isn’t too wet to prevent the wonton wrappers from becoming soggy.
By steaming the siomay first, you make certain the filling is cooked through before giving it a golden, crispy finish in the frying pan.
Serve these delectable bites with a sweet soy sauce or chili sauce for an added burst of flavor.
Enjoy this delicious treat with friends and family for a taste of Indonesian cuisine.
Frequently Asked Questions
Can I Use a Different Protein Instead of Chicken and Shrimp?
You can definitely swap out chicken and shrimp for other proteins like pork, beef, or tofu. Just adjust the seasoning to complement the new protein, ensuring it’s flavorful and not overly wet to maintain texture.
How Do I Prevent the Siomay From Sticking to the Steamer?
To prevent sticking, line the steamer with parchment paper or lightly oil it before use. Guarantee ample space between pieces for steam circulation. This helps maintain texture and avoids tearing when removing them.
Is It Possible to Bake Siomay Instead of Frying?
Yes, you can bake them. Preheat your oven to 400°F (200°C). Place siomay on a baking sheet, brush with oil, and bake for 15-20 minutes. This method creates a healthier, yet still deliciously crispy, alternative.
What Type of Dipping Sauce Pairs Well With Siomay Goreng?
You should try pairing it with a sweet soy sauce or spicy chili sauce. The sweetness balances the savory flavors, while the heat adds an exciting kick. Experiment with different sauces to find your perfect match.
Can I Make Siomay Goreng Vegetarian?
You can definitely make it vegetarian by substituting ground chicken and shrimp with tofu or mushrooms. Enhance flavor with soy sauce, oyster mushroom sauce, and sesame oil. Confirm your filling’s texture is firm enough before wrapping.
Siomay Goreng
Equipment
- 1 Mixing bowl
- 1 Steamer
- 1 Frying pan
- 1 Skimmer or slotted spoon
- 1 Plate lined with paper towels
Ingredients
- 250 grams ground chicken
- 100 grams shrimp peeled and deveined
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1/2 teaspoon white pepper
- 1 egg beaten
- 10 pieces wonton wrappers
- 200 milliliters cooking oil
Instructions
- In a mixing bowl, combine ground chicken, shrimp, soy sauce, oyster sauce, sesame oil, garlic, white pepper, and beaten egg.
- Mix the ingredients until well combined.
- Place a wonton wrapper on a flat surface and add a tablespoon of the filling in the center.
- Gather the edges of the wrapper and pleat to form a cup shape, leaving the top open.
- Repeat the process with the remaining wrappers and filling.
- Preheat the steamer and steam the siomay for 10 minutes until cooked through.
- Remove the siomay from the steamer and let them cool for 5 minutes.
- Heat cooking oil in a frying pan over medium heat.
- Fry the steamed siomay until golden brown and crispy, about 5 minutes.
- Remove siomay from the oil using a skimmer and drain on a plate lined with paper towels.
Notes
