Siomai, or siomay, is originally a Chinese dish that was brought to Indonesia by Chinese traders. This dim sum is called shaomai in Mandarin and siu maai in Cantonese. Siomai is made by wrapping some filling in a thin skin made from wheat flour. The filling is generally made using shrimp meat, crab meat, or chicken meat mixed with vegetables. This dish is usually complemented with steamed cabbage, potatoes, bitter gourd, boiled eggs and tofu. It is served in bite-size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.
To make the filling: Mix all the filling ingredients in a bowl. If possible, stir it in one direction using chopsticks until the mixture is smooth and sticky. This takes approximately 3-4 minutes. Refrigerate filling for 2-4 hours.
Take a sheet of dumpling skin and sprinkle with corn starch. Place some filling in the middle and fold the dumpling skin upward. Repeat process until all filling is used.
Steam siomai for 15 minutes or until cooked.
Your siomai is ready to serve with your favourite sauce.