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dehydrated dumpling snack food

Dried Siomay

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Indonesian
Servings 4 servings

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

Make sure the filling is well mixed to ensure even flavor distribution. To prevent the wonton wrappers from drying out, cover them with a damp cloth while assembling the siomay. Adjust the frying time based on your preference for crispiness, but be cautious not to burn them.
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