Siomay Ayam Recipe
Ingredients:
- 500 grams ground chicken
- 400 grams sago (tapioca flour)
- 2 whole eggs
- 1 teaspoon garlic powder
- 1 cup ice water
- 1 teaspoon salt
- 3 tablespoons sugar
- 1/2 teaspoon black pepper
- A few ice cubes
- Dumpling wrappers (wonton skins)
- 1 teaspoon chicken bouillon powder
- 1 teaspoon vegetable oil
Instructions:
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Prepare the Mixture: In a large mixing bowl, combine the ground chicken and whole eggs. Stir well until fully incorporated.
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Season and Flavor: Add the salt, sugar, black pepper, and chicken bouillon powder to the chicken mixture. Mix thoroughly to ensure the seasoning is evenly distributed.
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Incorporate Liquids: Gradually add the ice water to the mixture, stirring continuously. This will help achieve the desired consistency.
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Add Sago: Slowly mix in the sago (tapioca flour) a little at a time. Ensure it is fully incorporated into the mixture.
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Chill and Blend: Add a few ice cubes to the mixture and continue to mix. This helps to bind the ingredients together and keep the mixture cool.
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Add Oil: Stir in the vegetable oil. This will give the siomay a smoother texture before shaping them.
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Shape and Wrap: Place a spoonful of the mixture onto the center of each dumpling wrapper. Fold and pleat the wrapper around the filling, pressing the edges to seal.
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Steam: Arrange the wrapped siomay in a steamer basket, making sure they are not touching each other. Steam over boiling water for approximately 15 minutes, or until fully cooked.
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Serve: Enjoy the siomay warm, served with your favorite dipping sauce.
Tips:
- Ensure the chicken mixture is well-seasoned for the best flavor.
- If you prefer a smoother texture, blend the mixture until it’s fine before shaping.
- Experiment with different dipping sauces to enhance the siomay experience.
This recipe yields delicious, tender siomay that can be served as a delightful appetizer or a savory snack. Enjoy the rich flavors and perfect texture of this traditional dish!
