Soy-Free Siomay

Delight in the rich flavors of "Soy-Free Siomay," a modern twist on the classic Indonesian steamed dumpling that ensures a soy-free alternative without compromising taste. This recipe combines delicate white fish fillets and plump shrimp to create a silky, flavorful filling, enhanced by aromatic garlic, green onions, and a hint of white pepper. Wrapped in tender wonton skins and steamed atop blanched cabbage leaves, these dumplings boast a light yet satisfying texture. Served alongside fresh julienned carrots, crisp cucumber slices, and tangy lime wedges, this delectable dish is perfect for those seeking an allergen-conscious, protein-packed meal. With just 30 minutes of prep time and a short steam, this easy-to-make recipe brings authentic Asian flavors to your table in no time. Try "Soy-Free Siomay" today for a uniquely healthy and delicious dumpling experience!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams White fish fillets (such as cod or tilapia), chopped
• 150 grams Shrimp, peeled and deveined
• 2 tablespoons Tapioca starch
• 1 tablespoon All-purpose flour
• 1 large Egg
• 2 cloves Garlic, minced
• 2 tablespoons Green onions, chopped
• 0.5 teaspoon White pepper
• 1 teaspoon Salt
• 20 pieces Wonton wrappers
• 10 pieces Cabbage leaves, blanched
• 1 medium Carrot, julienned
• 1 small Cucumber, sliced
• 4 pieces Lime wedges

Directions

Step 1

In a food processor, combine the chopped white fish and shrimp. Process until it forms a smooth paste.

Step 2

Transfer the fish and shrimp paste to a large mixing bowl. Add the tapioca starch, all-purpose flour, egg, minced garlic, chopped green onions, white pepper, and salt. Mix well until all the ingredients are fully incorporated.

Step 3

Prepare each wonton wrapper by placing a heaping teaspoon of the fish mixture in the center. Gather the edges of the wrapper to enclose the filling, forming a small purse. Pinch the top slightly to secure. Repeat with the remaining wrappers and filling.

Step 4

Line a steamer basket with the blanched cabbage leaves and place the prepared siomay pieces on top, leaving enough space between each dumpling for steam to circulate.

Step 5

Bring a pot of water to a boil and place the steamer basket over it. Cover and steam the siomay for about 15-20 minutes or until the filling is cooked through.

Step 6

While the siomay is steaming, prepare the garnish. Julienne the carrot and slice the cucumber.

Step 7

Once the siomay is done, transfer them to a serving platter. Serve warm with the julienned carrots, sliced cucumber, and lime wedges on the side for squeezing over the siomay.

Nutrition Facts

Serving size	(1547.5g)

Amount per serving	% Daily Value*
Calories	1151.3

Total Fat 13.4g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 662.5mg	0%
Sodium 3689.1mg	0%
Total Carbohydrate 143.8g	0%
Dietary Fiber 19.5g	0%
Total Sugars 24.2g
Protein 120.1g	0%

Vitamin D 653.8IU	0%
Calcium 473.3mg	0%
Iron 11.9mg	0%
Potassium 3003.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.3%

Protein: 40.8%

Carbs: 48.9%