When one thinks of Indonesian cuisine, dumplings aren’t typically the first thing to come to mind, but Siomay, a tantalizing steamed fish dumpling, gives the best dishes in the country a run for their money.
An Indonesian twist on China’s ever-popular Shumai Dumplings, Siomay shirks Dim Sum’s traditional pork fillings for the halal-friendly mackerel, tofu, as well as an assortment of fresh vegetables; after steaming the ingredients, the dish is cut into bite sized pieces, drizzled with a peanut sauce, and topped off with a sweet and spicy soy chili sauce for the perfect blend of flavor and heat.
First enjoyed by the Chinese traders who made their way to Indonesia during the Dutch Colonial Era, today Siomay is a ubiquitous Indonesian meal sold by restaurants, bicycle vendors, and street food carts in every city across the country.
Wherever your travels in the country take you, one thing you will be certain to enjoy are the delightful flavors of Siomay.
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