Siomay Jambi

Wednesday, February 20, 2019

I fell in love with Siomay Jambi when my mother in law first brought it from Jambi, a small town in Indonesia where hubby grew up. The inside is mainly veggies and ground pork with little bit flour, which make it less filling than the more popular Siomay Bandung
First cut up the veggies: carrots, jicama, bamboo shoots, mushroom. 

Place about one tablespoon inside the round dumpling skin
Gather the skin together, use a little bit of water to glue the skin
Arrange them in the steamer
Steam for about 5 to 10 minutes

Siomay Jambi
2 tablespoons oil 
8 cloves of garlic, minced
1 pack or 8 oz of mushroom, cut into small 0.5 cm cubes 
1 tablespoons dried shrimp, minced
1 pound ground pork
1 cup of shrimp, cut into small squares
1 medium size (about 1 pound) jicama, cut into 0.5 cm cubes
1/2 can bamboo shoots, cut into 0.5 cm cubes (optionalwe didn't use this
4 carrots, cut into 0.5 cm cubes 
2 tablespoon Tapioca flour, mix with 4 tablespoon water
salt, white pepper, sugar, fish sauce, black vinegar
Peanut Sauce 
Round dumpling skins (1 to 2 packages)

Heat the wok or large pan, add the oil, then saute the garlic until fragrant
Add dried shrimp, mushroom, ground pork, and the veggies: carrots, bamboo shoots, and jicama
Season with salt, pepper, sugar, and fish sauce
Once the meat is cooked and carrots are soft, add the water mix with tapioca flour.
Let it cools down before placing it inside the dumpling skin 

Final Preparation:
Place about a tablespoon of the filling inside the dumpling skin.
Gather the outside of the skin together as picture below. Put a bit of water to glue the skin.
Steam for 5 to 10 minutes
Eat with peanut sauce and a bit of black vinegar


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