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Monday, May 5, 2014

Siomay Goreng (Fried Siu Mai/Dumplings)


In Indonesian & English

Bahan

  • 38-40 lbr Kulit pangsit-ptg jd lingkaran 8 cm *
  • 250 gr Udang kupas-bersihkan punggung
  • 250 gr Dg ayam/babi, 3 Jamur hitam/Shitake
  • 2 Dn bawang-iris hls, 1 Wortel kcl-parut halus
  • 50 gr Bengkuang-parut hls, 2 Putih telur
  • 4 Bawang putih & 2 sm Bawang goreng-hlskan
  • 150 gr Tp. tapioka/maizena, ½ st Kaldu bubuk
  • 2 st Kecap asin, 1 st Garam, 1 st Gula
  • 2 st Jahe cincang halus1 sm Minyak wijen
  • ½ st Lada bbk, Air campur garam secukupnya
  • Air panas & Minyak secukupnya
  • 1 st Angciu/Shaoxing wine (opsional)
Saus kacang: (alternatif:saus sambal)

  • 250 gr Kacang goreng, 2 Dn.jeruk, 300 ml Air
  • 3 Baw.putih & 3 Cabai mrh-haluskan
  • 25 gr Gula jawa, 1 st Air jrk limo, Garam

Cara membuat

  • Potong batang jamur kmd rendam di air panas ± 10 mnt (sampai empuk). Peras airnya kmd ptg kecil2, sisihkan. Rendam udang di air garam selama 2-3 mnt kmd keringkan. Ptg udang kecil2 kmd cincang, sisihkan. Ptg2 daging/ayam btk dadu kmd cincang halus.
  • Isi: Tumis daging ½ matang, angkat. Aduk rata daging, jahe, bawang2 & jamur di mangkuk. Beri garam, gula, lada, kaldu, kecap asin, angciu, aduk sampai menyatu. Mskkan udang & minyak wijen. Aduk sampai menyatu. Beri bengkuang, dn bawang, wortel & telur. Campur rata. Mskkan tp tapioka, uleni hingga menyatu. Tutup mangkuk & simpan di kulkas ± ¾-1 jam.
  • Pembentukan: Lkkan 2 st (± 15 gr) adonan isi di tengah kulit pangsit. Tekuk kulit ke arah sisi tepi2 adonan isi, btk spt mangkuk. Perlahan tekan kulit kearah adonan isi utk merapatkankan, biarkan bagian atas adonan isi tetap terbuka. Lekuk2an kulit dng cara menekan2nya di beberapa bagian ke arah adonan isi menggunakan ujung gagang sendok. Tekan permukaan adonan isi dng punggung sendok utk memadatkan adonan. Peras perlahan adonan pada area sekeliling pertengahan tingginya utk membentuk pinggang. Tekan bagian bawah adonan utk meratakan dasar. Ulangi prosedur utk sisa adonan.
  • Panaskan minyak yang banyak di wajan/pan, goreng siomay hingga kuning kecoklatan.
  •  Saus kacang: Tumbuk/Blender kacang tetapi jangan terlalu halus. Tumis bawang pth & cabai hingga harum. Mskkan air & daun jeruk, didihkan. Beri kacang, garam & gula. Masak sambil sesekali diaduk hingga saus mengental & berminyak. Angkat, kucuri air jrk limo, aduk rata.
  • Atur siomay di atas piring saji. Sajikan dng saus kacang atau saus sambal.
  • Untuk membuat kulit pangsit sendiri, klik di link ini: Pangsit Goreng/Rebus

Ingredients

  • 38-40 Wonton wrappers-cut into 8 cm circle*
  • 250 gr peeled & deveined large Shrimps
  • 250 gr Chicken fillet/Pork loin, 2 Egg whites
  • 3 Chinese black mushrooms, 1 tsp Sugar
  • 2 Green onions-thinly sliced, ½ tsp Broth pwd
  • 50 gr Jicama-grated, 1 baby Carrot-grated
  • 2 tbsp fried Shallots-grind, 1 tbsp Sesame oil
  • 150 gr Tapioca flour/Corn starch, 1 tsp Salt
  • 2 tsp Salty soy sauce, 4 cloves Garlic-grind
  • ½ tsp ground White pepper, enough Oil
  • 2 tsp minced Ginger, hot Water
  • enough lightly salted Water
  • 1 tsp Shaoxing wine (optional)
Peanut sauce: (alternative: chili sauce)

  • 300 ml Water, 2 Kaffir lime leaves
  • 250 gr fried Peanuts, 25 gr Palm sugar
  • 1 tsp Kaffir lime/lime juice, enough Salt
  • 3 cloves Garlic & 3 Red chilies-grind

Directions

  • Cut off mushroom stems; soak it in hot water until softened (± 10 min). Squeeze out any excess water & then cut mushrooms into small pieces; set aside. Soak the shrimp in salted water for 2-3 minutes; pat dry. Cut the shrimps into small pieces & then coarsely chopped; set aside. Dice cut the meat & then chopped it into small pieces.
  • Filling: Sauté the meat until ½ cooked; remove from the heat. In a bowl, combine the meat, ginger, mushrooms, ground garlic & shallots well. Season with salt, sugar, pepper, broth powder, soy sauce, wine; stir well. Add in the shrimps & sesame oil; mix them well. Stir in green onions, egg whites, grated Jicama & carrot. Put in the tapioca flour; knead until they bind together. Cover the bowl & refrigerate for ¾-1 hour.
  • Wrapping procedure: Put 2 tsp (± 15 gr) of filling in the center of a wrapper. Fold up the wrapped along the filling sides; shape it into a cup. Gently squeeze to seal the wrapper sides (leave the upper side of filling uncover). Pleats the excess wrapper with the handle of a spoon. Press down the filling surface with the back of a spoon to compact the filling. Gently squeeze the dumping on the waist area to create a curve. Press down the dumpling bottom to flattened. Repeat the procedure for the rest of wrapper & filling.
  • Heat a lot of oil in a deep pan/wok. Deep fry the dumplings until they are golden brown.
  • Peanut sauce: Grind the peanuts until they are fairly smooth but still a bit chunky. Sauté ground garlic & chilies until fragrant. Add in water & kaffir lime leaves; bring it to a boil. Put in ground peanuts, salt & palm sugar. Cook until the sauce thickens & greasy; stir occasionally. Remove from the heat; stir in kaffir lime juice.
  • Place the fried dumplings in serving plates. Serve with the peanut sauce or just with chili sauce.
  • For making homemade wonton wrapper, click on the link: Fried/Boiled Wonton

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