Siomay or siomai or somay, is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. Siomay is one type of Chinese Dim Sum. In Mandarin, this food is called shaomai, while in Cantonese it is called siu maai. Siomay skin is similar to dumpling skin. This food is said to come from Inner Mongolia.
In Chinese recipes, siomay is minced pork wrapped in thin skins of flour. However, siomay is also made from shrimp, crab meat, or beef. Siomay is cylindrical, and on it is decorated with crab eggs, grated carrots, or peas. Once cooked in a steamed way, the siomai is eaten with vinegar or soy sauce.
In Indonesian cuisine, there are various types of siomay variations based on meat for the content, ranging from wahoo, mackerel, chicken, shrimp, crab, or mixed chicken and shrimp. The ingredients for the contents mixed with sago or tapioca. In some areas, the siomay is not always wrapped in the skin of flour (dumpling skin).
Siomay is usually served with several types of complementary foods. The usual complement of siomai served include hard-boiled egg and vegetables such as potatoes, peria and cabbage. Prior to serving, usually siomay and the complementary ingredients are steamed to be served in warm conditions. Tofu meatballs (white tofu and tofu skin filled with tapioca dough) can also be incorporated into siomay type. That's why in West Java, Indonesia, siomay is also popularly known as Meatball Tofu.
Siomay is generally served with a splash of peanut sauce made from ground nuts that are mashed and diluted with water. Seasoning for this peanut sauce include red peppers, garlic, sugar, tamarind, salt, and vinegar. When served, siomay can be added sweet soy sauce, bottle sauce and lime juice.
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