Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Brussels Sprouts with Chicken Siomay Stuffing

Brussels Sprouts with Chicken Siomay Stuffing

Name: How to cook Brussels Sprouts with Chicken Siomay Stuffing - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 people
Cuisine: Us

Introduce

Chef :

Okky Septiany

Brussels Sprouts with Chicken Siomay Stuffing

Siomay (also Somai), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. Sometimes other types of seafood (such as tuna, mackerel, and prawn). Chicken and pork also can be used to make siomay. It is derived from the Chinese Shumai.

Ingredient

Food ration :

5 people

Cooking time :

1 hr 30 mins

90 grams

Rutabaga (Swede), weight after squeezed

3 stalk

Spring onion, slices

3 tbsp

oil, for sauté

500 grams

Brussels sprouts

500 grams

Chicken minced

1 tbsp

grated garlic

1 tsp

salt

1/2 tsp

pepper powder

2 tsp

sugar

2 tsp

chicken stock powder

170 grams

ice cubes / cold water

2 tbsp

fish oil

egg whites

170 grams

tapioca flour

20 grams

wheat flour

Cooking instructions

* Step 1

Grated a rutabaga and squeeze it, set aside.

* Step 2

Prepared the Brussels sprouts like pic under. Make a hole in the middle of Brussels sprouts. Set aside. (Do not throw it the rest of the cut, it can be put inside the chicken batter)

* Step 3

In the chopper, mix a half of chicken minced, grated garlic, salt, pepper, chicken stock powder, and sugar. Chopped until it smooth and sticky.

* Step 4

Add into the chopper a rest of chicken minced, ice cube / cold water, fish oil, and egg whites. Mix it well. Remove all the mixture into a big bowl. Add a rutabaga (swede) grated and spring onion sauté. Mix it with spatula until it well combined.

* Step 5

Add the wheat flour and tapioca starch. I adding a tapioca starch one-by-one until the batter white like pic under. Tapioca starch make a chicken batter more firm, so if added to much it will make a shumai hard instead of chewy.

* Step 6

Now, prepare for steamer. Grease the steamer with oil. Take a brussel sprout and stuffing with shumai batter like a pic under. Put it in the steamer. Or using 2 spoons and take a batter, put a rest of Brussels sprouts then closed it with a batter and make it a ball, then put it in the steamer. Do this until all the shumai batter out and steam for 20 minutes.