Siomay Ayam with Shrimp Heads
Ingredients:
For the Filling:
- 250 grams chicken breast, finely minced
- Large shrimp heads, finely processed (optional)
- 200 grams tapioca flour
- 1/2 chayote, boiled and mashed
- 1 stalk green onion, finely sliced
- 2 carrots, diced
- 1/2 carrot, shredded
- 2 cloves garlic, minced
- 3 teaspoons ground white pepper
- 3 tablespoons oyster sauce
- Salt, to taste
- A pinch of sugar
For the Dough:
- 8 tablespoons all-purpose flour
- 2 tablespoons tapioca flour
- 2 tablespoons vegetable oil
- Salt, to taste
- A pinch of sugar
- Warm water, as needed
Instructions:
-
Prepare the Filling:
In a large mixing bowl, combine the minced chicken, processed shrimp heads (if using), tapioca flour, mashed chayote, green onion, diced carrots, shredded carrot, minced garlic, ground white pepper, oyster sauce, salt, and sugar. Mix thoroughly until all ingredients are well incorporated. Set aside. -
Prepare the Dough:
In another bowl, mix the all-purpose flour, tapioca flour, vegetable oil, salt, and sugar. Gradually add warm water, a little at a time, and knead the mixture until a smooth and pliable dough forms. Cover with a damp cloth and let it rest for 15 minutes to prevent the dough from drying out. -
Form the Siomay:
After resting, roll out the dough to a thickness of 1/2 cm. Use a round cutter, such as the rim of a jar or a cookie cutter, to cut out circles from the dough. Continue until all the dough is used. Roll out the circles again if needed to make them thinner. -
Assemble the Siomay:
Heat a steamer. Place a spoonful of the filling in the center of each dough circle. Top with some shredded carrot. Fold the edges of the dough around the filling and pinch them together to seal. -
Steam the Siomay:
Arrange the filled siomay in the steamer, leaving space between each piece. Steam for 20-30 minutes, or until the siomay is cooked through. -
Serve:
Enjoy the siomay warm with your favorite dipping sauce.
This delightful Siomay Ayam combines tender chicken with the subtle richness of shrimp heads, encased in a delicate dough and steamed to perfection. Ideal as an appetizer or snack, these siomay are best enjoyed fresh and hot, with a side of your preferred dipping sauce for a truly satisfying treat.
