How to Make Siomay (Indonesian Steamed Dumplings)

Siomay is a popular Indonesian street food inspired by Chinese dim sum. It consists of steamed fish dumplings served with a rich and savory peanut sauce. This dish is often enjoyed as a snack or light meal and is especially popular in West Java and Jakarta.

Home Made Siomay

Ingredients:

For the Dumplings:

250 grams of mackerel fish meat (or chicken/shrimp as an alternative)

150 grams of tapioca flour

1 egg

2 cloves of garlic, minced

2 tablespoons of vegetable oil

1 teaspoon of salt

1/2 teaspoon of pepper

1/2 teaspoon of sugar

1 tablespoon of lime juice

A splash of cold water (if needed for texture)

Additional Fillings (optional):

Steamed potatoes, halved

Cabbage leaves, rolled

Bitter melon (pare), sliced and deseeded

Boiled eggs, halved

Tofu, filled with fish mixture

For the Peanut Sauce:

150 grams of roasted peanuts

3 cloves of garlic

3 red chilies (adjust to taste)

2 tablespoons of sweet soy sauce

1 tablespoon of palm sugar (or brown sugar)

1 tablespoon of tamarind water

Salt to taste

300 ml water (adjust for thickness)

Instructions:

1. Make the Dumpling Mixture:

Blend the fish meat with garlic, egg, lime juice, salt, pepper, and sugar until smooth.

Transfer to a bowl and gradually add tapioca flour while mixing.

Add a bit of water if the mixture is too stiff.

Mix until smooth and sticky.

2. Shape the Dumplings:

Use a spoon or your hands to shape the mixture into small balls.

Optionally, fill tofu or bitter melon with the mixture.

Roll cabbage leaves with the filling if desired.

3. Steam the Siomay:

Arrange the siomay and additional fillings in a steamer.

Steam for about 30–40 minutes until fully cooked.

4. Make the Peanut Sauce:

Blend peanuts, garlic, and chilies until fine.

Sauté the mixture in a pan until fragrant.

Add sweet soy sauce, tamarind water, sugar, salt, and water.

Simmer until the sauce thickens. Adjust seasoning as needed.

5. Serve:

Arrange the siomay, potatoes, tofu, cabbage, and boiled eggs on a plate.

Generously pour peanut sauce over them.

Optionally, top with a squeeze of lime and a dash of sweet soy sauce.

Tip:

Siomay is best enjoyed warm and freshly steamed. You can store leftovers in the refrigerator and reheat them by steaming again.