Indonesian Chicken Siomay with Peanut Sauce
A traditional Indonesian steamed chicken dumpling, Siomay, served with a rich and savory peanut sauce. This recipe showcases poached chicken mixed with aromatic spices, wrapped in thin wonton wrappers, and lightly steamed to tender perfection. It's a quick and approachable dish highlighting classic Indonesian flavors with familiar poaching and steaming techniques.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- 10:00
In a large saucepan, add chicken, minced garlic, shallots, white pepper, salt, vegetable oil, and water. Bring to a gentle simmer over medium heat.
Poach the chicken gently until cooked through, about 10 minutes. Ensure internal temperature reaches 75°C (165°F) for food safety.
- No timer needed
Remove chicken from poaching liquid and let it cool slightly. Once cool enough to handle, finely chop the chicken or pulse briefly in a food processor until coarsely ground but not pureed.
- No timer needed
Place about 1 teaspoon of the chicken mixture in the center of each wonton wrapper. Fold the wrapper around the filling into a dumpling shape, pressing edges to seal.
- No timer needed
Arrange the filled dumplings in a steamer basket lined with parchment paper or lightly greased to prevent sticking.
- 07:00
Steam the dumplings over boiling water for 5-7 minutes until wrappers become translucent and filling is cooked through and tender.
- No timer needed
While dumplings steam, prepare the peanut sauce by whisking together peanut butter, sweet soy sauce, tamarind paste, lime juice, brown sugar, and warm water to reach desired consistency.
- No timer needed
Transfer steamed dumplings to a serving plate. Drizzle with peanut sauce or serve sauce on the side for dipping. Garnish with chopped cilantro or scallions if desired.
Chef tips
- Do not boil the poaching liquid vigorously to keep the chicken tender and juicy.
- Seal the dumpling wrappers well to avoid water seeping inside during steaming.
- Adjust the thickness of the peanut sauce with warm water for easy dipping.
- Serve immediately after steaming for best texture and flavor.
Equipment check
- large saucepan or pot
- steamer basket or steaming rack
- mixing bowls
- food processor or blender (optional)
- measuring spoons
- sharp knife
Nutrition per serving
- Calories320
- Protein30 g
- Carbs15 g
- Fat15 g
Tags
Behind the dish.
Overview
Indonesian Chicken Siomay is a delicious steamed dumpling made with poached chicken blended with fragrant spices, wrapped in delicate wonton wrappers, and served alongside a luscious peanut sauce. This approachable dish uses simple poaching and steaming techniques that deliver tender, flavorful dumplings perfect for appetizers or light meals.
Why you’ll love it
- Rich, authentic Indonesian flavors with aromatic spices and peanut sauce.
- Simple poaching method keeps the chicken juicy and tender.
- Steamed dumplings require minimal oil making it a lighter dish.
- Quick to prepare and ideal for weeknight cooking or entertaining.
Ingredient notes
- Chicken: Use skinless, boneless chicken breast or thigh for juicier dumplings.
- Wonton wrappers: Thin wonton wrappers make wrapping easy and steam beautifully.
- Spices: Fresh garlic, shallots and white pepper impart authentic flavor.
- Peanut Sauce: Smooth peanut butter combines with tamarind and sweet soy sauce for a classic Indonesian taste.
Serving & storage
Serve the chicken siomay hot with the peanut sauce drizzled over or on the side for dipping. Leftover dumplings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming again to retain moisture. The peanut sauce stores well separately in the fridge for up to 5 days.
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