Steamed dumplings of ground fish and tapioca starch, served with vegetables and a rich peanut sauce, a popular Indonesian street food.
Siomay reflects the Chinese-Indonesian culinary tradition, its dumpling format closely related to Chinese siu mai but adapted with ground fish, tapioca starch and local seasonings for a distinctly Indonesian result. The filling combines ground white fish with tapioca starch and egg, giving the dumplings a slightly bouncy, springy texture once steamed, wrapped in thin wonton skins or simply shaped by hand. Served alongside steamed cabbage, potato and hard-boiled egg, all generously coated in the same rich peanut sauce used for gado-gado, siomay is a substantial and satisfying street food platter found throughout Indonesia.
Serves 6
Combine ground fish, tapioca starch, egg, scallions, salt and white pepper into a smooth, cohesive paste.
Place a spoonful of filling in the center of each wonton wrapper, gathering the edges up around it without fully sealing, leaving the top slightly open.
Steam the cabbage wedges for 8-10 minutes until tender; set aside.
Steam the filled dumplings for 12-15 minutes until firm and cooked through.
Don't overfill the dumplings — the filling expands slightly as it steams, and an overstuffed dumpling can split open.
Blend peanuts, garlic and chiles into a coarse paste, then simmer with kecap manis and water for 8 minutes until thickened.
Arrange the steamed dumplings, cabbage, boiled potato and hard-boiled egg on a plate, and pour the peanut sauce generously over everything.
Don't overfill the dumplings, since the filling expands slightly during steaming and can split an overstuffed wrapper.
Use a firm white fish for the filling, since it holds together better than a flaky or delicate variety once ground.
Steam the dumplings just until firm and cooked through; overcooking can make the fish filling rubbery.
A version using shrimp instead of or alongside fish gives extra sweetness.
Some vendors add finely diced water chestnut to the filling for crunch.
Serving with a squeeze of lime and a drizzle of sweet soy alongside the peanut sauce is a common addition.
Refrigerate steamed dumplings up to 3 days; reheat by re-steaming for a few minutes rather than microwaving, which can toughen the fish.
Siomay reflects the significant Chinese-Indonesian culinary influence found throughout Indonesian street food, adapting the Chinese dumpling tradition with local fish, tapioca starch and the ever-present peanut sauce found across Indonesian cuisine.
Yes, any firm white fish like snapper or tilapia works well; just ensure it's finely ground or minced for the right texture.
You can shape the filling into simple balls without a wrapper and steam them the same way, though the presentation will be less traditional.
It was likely overcooked, or contains too much tapioca starch relative to fish — steam just until firm and adjust the ratio slightly if needed.
Per serving (320g / 11.3 oz) · 6 servings total
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