Siomay: Indonesia’s Answer to Dim Sum

Siomay, a popular Indonesian snack, is often compared to dim sum due to its similar steamed nature and bite-sized form. However, siomay has its unique character, deeply rooted in Indonesia’s culinary culture, with a delightful blend of flavors and textures that make it a favorite among locals and visitors alike. This savory dish combines delicate dumplings with a variety of fillings, and it’s typically served with peanut sauce, steamed vegetables, and sometimes tofu or egg.

In this article, we’ll explore what siomay is, how it’s made, and why it’s so beloved in Indonesia. Whether you’re a fan of dim sum or just curious about Indonesian street food, siomay is a must-try dish that showcases the creativity and diversity of Indonesian cuisine.

What is Siomay?

Siomay is a type of steamed dumpling that originates from Chinese-Indonesian cuisine, particularly influenced by the culinary traditions brought to Indonesia by Chinese immigrants. Though its origins trace back to the Chinese “shumai” (a type of dumpling commonly found in dim sum), siomay has evolved to become a distinctly Indonesian dish with local ingredients and flavors.

The dish typically consists of a mixture of ground fish (often mackerel or tuna), seasoned with various spices, and wrapped in wonton wrappers or tofu skin. These dumplings are then steamed and served with a rich and savory peanut sauce.

Unlike dim sum, which often features a variety of fillings and can be served in different cooking styles, siomay is commonly served with additional accompaniments like boiled potatoes, steamed cabbage, and sometimes hard-boiled eggs, which make it more of a complete meal.

The History of Siomay in Indonesia

Siomay’s introduction into Indonesian cuisine can be attributed to Chinese immigrants who brought their culinary traditions with them. In Indonesia, the dish was adapted to local tastes, incorporating ingredients readily available in the country, such as fish, tofu, and vegetables.

In the early 20th century, Chinese-Indonesian food began to gain popularity, particularly in major urban centers like Jakarta and Surabaya. As it evolved, siomay became a beloved street food, often sold by hawkers in small carts or stalls across Indonesia.

Over the years, siomay has become a staple snack in Indonesian cuisine, enjoyed by people from all walks of life. Whether served at a family gathering, as an appetizer, or as part of a hearty lunch, siomay remains a comfort food that brings a taste of Indonesian heritage to the plate.

Key Ingredients in Siomay

Siomay’s popularity stems from its unique flavor combination, which blends both savory and aromatic ingredients. Here are the key components of this beloved dish:

1. Fish: The primary ingredient in siomay is usually ground fish, most commonly mackerel, tuna, or catfish. The fish is seasoned with spices and then wrapped in a wonton skin or tofu skin before being steamed.

2. Tahu (Tofu): Tofu is sometimes used as a wrapping for the fish mixture or served alongside siomay. The tofu adds a smooth, creamy texture that balances out the savory fish.

3. Vegetables: Traditional siomay is often served with steamed vegetables like potatoes, cabbage, bitter melon, and eggplant. These vegetables provide freshness and a mild bitterness, which complements the richness of the dumplings.

4. Peanut Sauce: A key feature of siomay is the peanut sauce, which is made from ground peanuts, garlic, sweet soy sauce (kecap manis), and a variety of spices. The sauce is rich and flavorful, adding sweetness and depth to the dish.

5. Hard-Boiled Eggs: Some variations of siomay include hard-boiled eggs, which are sometimes steamed along with the dumplings or served on the side. The eggs add extra protein and a mild, creamy flavor.

6. Chili Sauce: For those who enjoy a spicy kick, a small amount of chili sauce is often added to the dish. This sauce can range from mild to fiery hot, depending on personal preference.

How to Make Siomay

Making siomay at home is relatively easy, although it requires some preparation, especially when making the filling and steaming the dumplings. Here’s a simple recipe to try:

Ingredients:

• 500g mackerel or tuna fillet (ground)
• 150g tapioca flour (for binding)
• 2 cloves garlic (minced)
• 1/2 tsp ground white pepper
• 1/2 tsp salt
• 1 tbsp soy sauce
• 20 pieces wonton wrappers or tofu skins
• 2 potatoes (boiled and sliced)
• 100g cabbage (steamed)
• 4 hard-boiled eggs (optional)
• Peanut sauce:
  • 100g roasted peanuts (crushed)
  • 2 cloves garlic
  • 1 tbsp sweet soy sauce (kecap manis)
  • 1 tbsp tamarind paste
  • 1/4 cup water
  • 1 tsp chili paste (optional)
• Chili sauce (optional)

Instructions:

1. Prepare the Fish Mixture: In a bowl, combine the ground fish, tapioca flour, garlic, white pepper, salt, and soy sauce. Mix well until the ingredients form a smooth and sticky dough-like mixture.

2. Shape the Siomay: Take a small spoonful of the fish mixture and place it on the center of a wonton wrapper or tofu skin. Fold the wrapper around the filling, sealing the edges to form a dumpling. Repeat until all the filling is used.

3. Steam the Siomay: Place the dumplings in a steamer basket and steam them for about 15-20 minutes until fully cooked and firm. During the last 5 minutes of steaming, add the boiled potatoes, cabbage, and eggs (if using) to steam alongside the dumplings.

4. Prepare the Peanut Sauce: To make the peanut sauce, blend the roasted peanuts, garlic, soy sauce, tamarind paste, water, and chili paste (if using) until smooth. Adjust the consistency with water if necessary. Heat the sauce over low heat for a few minutes, stirring occasionally.

5. Serve: Once the siomay and vegetables are cooked, arrange them on a plate. Drizzle with the peanut sauce and serve with extra chili sauce for added heat.

Where to Find Siomay

Siomay is widely available throughout Indonesia, especially in urban areas and along street food stalls. It is often sold by street vendors who specialize in selling various Indonesian snacks, and it’s commonly found in food markets and local eateries known as warung. In larger cities like Jakarta, Surabaya, and Bandung, siomay is a popular snack to enjoy on the go, often accompanied by a refreshing iced tea or lime drink.

While it’s most commonly enjoyed in Indonesia, siomay has also gained popularity in other countries with large Indonesian or Southeast Asian communities. You may find it at Indonesian restaurants or Asian food markets around the world.

The Cultural Significance of Siomay

Siomay is more than just a snack; it’s a part of Indonesia’s culinary heritage. As a street food, it’s a symbol of the nation’s diverse food culture and reflects Indonesia’s rich history of trade and cultural exchange. The dish has become a comfort food for many Indonesians, offering a satisfying and filling meal at any time of day.

In addition to its popularity in everyday life, siomay plays a role in Indonesian social gatherings. It is often served at family gatherings, festivals, and special occasions, where people come together to share food and celebrate community.

Conclusion

Siomay is a delicious and versatile dish that showcases the creativity and flavors of Indonesian street food. With its savory fish filling, steamed vegetables, and rich peanut sauce, it offers a satisfying and balanced meal in a bite-sized form. Whether enjoyed as a quick snack or as part of a larger meal, siomay is an iconic and beloved dish in Indonesia, embodying the country’s spirit of hospitality, culture, and culinary tradition.