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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Grate the chayote and squeeze out the excess water.
Blend the chicken thighs, grated chayote, garlic, green onion, salt, mushroom bouillon, and white pepper until combined.
Add the ice cubes and egg white, then blend until smooth.
Transfer the mixture to a bowl, add the tapioca flour and all-purpose flour, and mix well.
Lightly grease the steamer tray with oil.
Use two spoons to shape the siomay: scoop a generous portion of the mixture with one spoon, then use the other spoon to form it into balls or ovals. Place each piece directly on the steamer tray.
Steam the siomay until cooked through.
Blend the peanut sauce base, add some water, and a splash of kecap manis.
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To make the bitter melon less bitter, brine with salt water for 10 minutes, then rinse.
Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast, but chicken thighs provide more moisture and flavor.
How do I know the siomay is fully cooked?
The siomay is fully cooked when they are firm to the touch and no longer sticky.
Can I freeze the siomay?
Yes, you can freeze the siomay after steaming. Reheat them in a steamer before serving.
What can I substitute for mushroom bouillon?
You can use chicken bouillon or vegetable bouillon as a substitute.
How thick should the peanut sauce be?
The peanut sauce should be thick enough to coat the dumplings but still pourable.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
