Special Yummy-Style Chicken Siomay Recipe

Homemade Special Chicken Siomay: Authentic Indonesian Street Food For Any Palate

Siomay is a beloved Southeast Asian street food, adapted from Chinese dim sum, and traditionally made with ground fish. This homemade special chicken siomay recipe swaps in tender ground chicken for a mild, versatile flavor that works for picky eaters, chicken lovers, and anyone who avoids fish. You’ll get juicy, perfectly wrapped dumplings paired with a creamy, spicy peanut dipping sauce — all without stepping foot in a street stall.

What Makes This Special Chicken Siomay Unique?

Unlike standard fish-based siomay, this chicken-forward recipe offers a lighter, more approachable taste that won’t overpower your favorite toppings. We’ll walk you through both classic steamed dumplings and a crispy pan-fried variation, so you can pick the style that fits your mood. The signature peanut sauce is balanced with sweet, savory, and spicy notes, just like the version you’ll find at local Indonesian street carts.

Full Ingredients For Special Chicken Siomay

For The Chicken Siomay Dumplings

- 1 lb ground chicken thigh (juicier than breast, no dry, tough dumplings) - ¼ cup finely shredded green cabbage - 2 scallions, thinly sliced (green parts included) - 3 garlic cloves, minced - 2 shallots, finely chopped - 1 tsp fresh grated ginger - 1 large egg white - 2 tbsp cornstarch - 1 tbsp light soy sauce - 1 tsp sesame oil - ½ tsp white pepper - ¼ tsp granulated sugar - 24 pre-cut wonton wrappers

For The Signature Peanut Dipping Sauce

- ½ cup roasted unsalted peanuts - 3 garlic cloves, peeled - 2 shallots, roughly chopped - 2 tbsp light soy sauce - 1 tbsp sweet soy sauce (kecap manis, a thick, sweet Indonesian soy sauce) - 1 tbsp palm sugar (or brown sugar if unavailable) - ½ tsp chili powder (adjust for your preferred heat level) - ¼ cup warm water (add more to thin the sauce as needed) - 1 tsp rice vinegar (to cut through the sauce’s richness)

For Finishing Garnishes

- Fried shallots - Chopped fresh scallions or cilantro - Pickled cucumber slices - Indonesian shrimp crackers (krupuk) for serving

Step-by-Step Guide To Making Chicken Siomay

Prep The Flavorful Chicken Filling

In a large mixing bowl, combine ground chicken, shredded cabbage, scallions, minced garlic, chopped shallots, and grated ginger. Mix gently until the aromatics are evenly distributed throughout the chicken. Add the egg white, cornstarch, light soy sauce, sesame oil, white pepper, and sugar, then stir until the mixture forms a smooth, sticky filling. Let the filling rest for 10 minutes to let the flavors fully meld together.

Wrap Your Siomay Dumplings

Lay a wonton wrapper flat on your clean work surface. Spoon 1 tablespoon of the chicken filling into the center of the wrapper. Fold the wrapper over the filling to form a small, tight purse, pressing the edges firmly to seal out any air and prevent the filling from leaking during cooking. Repeat with all remaining filling and wrappers; for a classic half-moon shape, fold the wrapper diagonally instead.

Cook Your Siomay Dumplings

Choose your preferred cooking style: 1. **Classic Steamed Siomay**: Line a bamboo or metal steamer basket with parchment paper to prevent sticking. Arrange the siomay in a single layer, leaving 1 inch of space between each dumpling. Steam over boiling water for 10 to 12 minutes, until the filling is fully cooked and the wrappers turn translucent. 2. **Crispy Pan-Fried Siomay**: For a crunchy, golden twist, first steam the siomay as directed above, then heat 1 tablespoon of vegetable oil in a nonstick skillet over medium heat. Add the steamed siomay and fry for 2 to 3 minutes per side, until crispy and lightly browned.

Whip Up The Peanut Dipping Sauce

Add all sauce ingredients except the warm water and rice vinegar to a high-speed blender or food processor. Blend until the peanuts are finely ground, then slowly add warm water until you reach a creamy, pourable consistency. Stir in the rice vinegar, then taste and adjust seasoning: add more sweet soy sauce for extra sweetness, chili powder for more heat, or warm water to thin the sauce further.

Serving Your Special Chicken Siomay

Arrange the cooked siomay on a large platter or individual plates. Drizzle each dumpling generously with the peanut dipping sauce, then top with fried shallots, fresh scallions, and pickled cucumber slices. Serve alongside krupuk for that authentic Indonesian street food experience. This recipe makes roughly 24 siomay dumplings, perfect for a family snack, quick lunch, or light dinner. Pro tip: Leftover siomay can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 3 to 4 minutes to restore their fresh, juicy texture. Source

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