- Why did filling fall apart?
- You didn't work fish paste enough. Proteins need to form network, requiring cold ingredients and thorough mixing.
Siomay with sea fish
Siomay is Indonesian 'dim sum': steamed dumplings originating from Chinese shumai, but with local twist, served with peanut sauce. Secret of perfect siomay is 'bounciness' of fish paste. This texture is achieved by mixing cold fish meat with salt until it becomes sticky paste – this is not mistake, this is goal!
Ingredients
300
g
White sea fish fillet (e.g. cod, hake)
10
pcs
Wonton wrappers (or siomay skins)
2
tbsp
Rice flour (or tapioca starch)
1
pc
Egg
2
cloves
Garlic
1
tsp
Fresh ginger (grated)
2
stalks
Spring onion
1
pinch
Salt
1
pinch
Pepper
1
tbsp
Sesame oil
2
tbsp
Desiccated coconut (for garnish - optional)
Shopping List (0)
Equipment Needed
- Food processor
- Steamer
Allergen Information
Fish
Eggs
Gluten
Sesame
Instructions
1
✓
Put cold fish fillet in food processor with garlic, ginger, salt, pepper and sesame oil. Blitz to paste.
Tip: Important that fish is cold, otherwise protein structure damages from machine heat, and dumpling becomes mushy instead of rubbery.
2
✓
Add egg and rice flour (or starch). Continue mixing until you get very sticky, shiny mass.
Tip: Starch binds fish moisture, so it stays juicy after steaming.
3
✓
Fold in chopped spring onion by hand.
4
✓
Fill each pastry sheet with spoonful of mass. Fold up sides, but leave top open (like little basket).
5
✓
Oil steamer rack (to prevent sticking), and steam dumplings 20-25 minutes.
Tip: Steam cooks gently, preserving delicate fish flavour and texture.
6
✓
Serve warm with soy sauce or peanut sauce.
Recipe FAQ
Ingredients
- 300 g White sea fish fillet (e.g. cod, hake)
- 10 pcs Wonton wrappers (or siomay skins)
- 2 tbsp Rice flour (or tapioca starch)
- 1 pc Egg
- 2 cloves Garlic
- 1 tsp Fresh ginger (grated)
- 2 stalks Spring onion
- 1 pinch Salt
- 1 pinch Pepper
- 1 tbsp Sesame oil
- 2 tbsp Desiccated coconut (for garnish - optional)