Economic Chicken Siomay Recipe
Siomay Ayam Ekonomis
This economic Chicken Siomay recipe brings a delightful blend of flavors and textures, offering a cost-effective way to enjoy a beloved Indonesian dish. Whether you’re preparing for a family gathering or a cozy meal at home, these dumplings promise a satisfying treat. Follow the detailed instructions below to create these delicious Siomay with ease.
Ingredients:
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For the Siomay Wrappers:
- 21 siomay or wonton wrappers (refer to my recipe for homemade wrappers or use pre-purchased ones)
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For the Filling:
- 250 grams chicken thigh fillets (can substitute with chicken breast)
- 100 grams peeled shrimp
- 1/2 carrot
- 4 cloves garlic
- 3 stalks green onions, finely sliced
- 100 grams tapioca flour
- 80 ml ice water
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Seasoning:
- 1/2 tablespoon sugar
- 2 1/2 teaspoons fish sauce
- 2 teaspoons sesame oil
- 3 teaspoons chicken oil with garlic
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
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For Chicken Oil with Garlic:
- 4 cloves garlic, crushed and chopped
- 200 ml cooking oil
- 250 grams chicken skin
Instructions:
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Prepare the Wrappers:
- If using homemade siomay or wonton wrappers, or pre-purchased ones, it’s beneficial to soften them before use. Place the wrappers in a rice cooker for about 1-3 minutes to make them pliable and less likely to tear during assembly.
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Make Chicken Oil with Garlic:
- Heat a small amount of oil in a pan over medium heat. Add the chicken skin and cook until it starts to brown. Add the chopped garlic and continue cooking until both the chicken skin and garlic turn golden brown.
- Reduce the heat to low, pour in the remaining oil, and cook for approximately 20 minutes, or until the chicken skin becomes crispy. Strain the oil and garlic into a bottle, storing it tightly sealed. For use, only the oil and garlic should be used; discard the chicken skin.
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Prepare the Filling:
- Using a food processor, combine the chicken, shrimp, garlic, and carrot. Process until finely ground and well-mixed.
- Add half of the tapioca flour to the mixture and blend again until incorporated.
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Combine Ingredients:
- Transfer the mixture to a large bowl. Add all the seasoning ingredients except for the ice water and remaining tapioca flour. Mix thoroughly.
- Gradually add the ice water and remaining tapioca flour, alternating between the two, until the mixture becomes thick and sticky. Be cautious not to add too much tapioca flour as it can make the filling tough.
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Assemble the Siomay:
- Bring a pot of water to a boil for steaming.
- Take one siomay wrapper and place 1-2 teaspoons of filling in the center. Pinch the edges together to seal. You may optionally top with shredded carrot if desired.
- Grease the steaming tray generously with oil and arrange the siomay with space between them to prevent sticking. Steam over medium heat for 30 minutes. During the first 15 minutes, open the steamer to check. If any siomay appear dry, brush with a little water and continue steaming.
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Serving:
- Serve the siomay with peanut sauce, or enjoy them with bottled sauce or mayonnaise if preferred.
Tips and Tricks:
- Siomay can be stored in the refrigerator or freezer for longer shelf life. To reheat, place them in a rice cooker for about 5 minutes or microwave with a cup of water placed alongside (in a microwave-safe tray) for 2 minutes.
- Chicken oil with garlic can be stored at room temperature in a tightly sealed container for over 8 months. It’s also great for use in other dishes like chicken noodles.
Disclaimer:
- The cooking time may vary based on the wrapper’s condition. If you experience cracking or dryness in your siomay wrappers, soften them in the rice cooker as mentioned to achieve a better texture. Enjoy making these scrumptious siomay at home!
Happy cooking and enjoy your delightful homemade Chicken Siomay!
