Snacks 🤖 AI Generated

Siomay Rainbow: Jakarta's Colorful Steamed Dumplings

Discover Jakarta's iconic street-food treasure—vibrant naturally-colored fish dumplings bursting with umami and served with peanut sauce. This Fat Switch version slashes 38% of calories by using lean fish, egg white wraps, and a lighter peanut sauce base, while keeping every drop of that addictive Jakarta flavor.

25m

Prep Time

28m

Cook Time

Servings

320

Calories

22g

Protein

🛒 Ingredients

✓ 250g barramundi or snapper fillet (skinless, boneless)
✓ 3 large egg whites
✓ 1 tsp tapioca flour
✓ 1/2 tsp salt
✓ 1/4 tsp white pepper
✓ 1 tsp fish sauce
✓ 200ml water for steaming
✓ Natural food coloring: 1 tsp beet juice (pink), 1/2 tsp turmeric (gold), 1 tsp spinach juice (green)
✓ 2 Tbsp PB2 powdered peanut butter
✓ 2 Tbsp low-fat Greek yogurt (0% fat)
✓ 3 Tbsp coconut water
✓ 1 tsp lime juice
✓ 1/2 tsp garlic powder
✓ 1/4 tsp cayenne pepper
✓ 1 tsp sambal oelek (optional, for heat)
✓ Fresh cilantro and cucumber slices for serving

👨‍🍳 Instructions

1. Prep the fish filling: Finely mince or pulse barramundi fillet in a food processor until paste-like. Transfer to a bowl and fold in 1 egg white, tapioca flour, salt, white pepper, and fish sauce. Mix gently until just combined—don't overwork. Divide filling into thirds and set each aside in small bowls.

2. Create natural color binders: Whisk remaining 2 egg whites until foamy. Divide into 3 portions. Stir beet juice into first portion (pink), turmeric into second (gold), and spinach juice into third (green). Each should be vibrant but pale enough to see through when thin.

3. Steam the colored wrappers: Lightly oil a 9-inch bamboo steamer or silicone dumpling mold. Working quickly, pour a thin layer (3mm) of pink egg white into the base. Steam for 90 seconds until set but still pliable. Repeat with gold and green in separate sections. This creates three colored wrapper sheets.

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4. Assemble the dumplings: Once cooled slightly, cut each colored wrapper sheet into 8 squares (2-inch). Place 1/2 tsp of corresponding-colored fish filling in the center of each square (pink wrapper gets pink-tinted filling, etc.). Fold into a triangle, then bring two corners together to form a pouch. Pinch gently to seal.

5. Second steam (final cook): Arrange assembled dumplings seam-side up in a bamboo steamer lined with parchment paper. Pour 200ml water into a wok or pot and bring to a boil. Set steamer basket over steam and cook for 12–14 minutes until dumplings are firm and slightly translucent at the edges.

6. Make the peanut-yogurt sauce: Whisk PB2 powder with 1 Tbsp warm water to activate. Fold in Greek yogurt, coconut water, lime juice, garlic powder, cayenne, and sambal oelek if using. Taste and adjust—sauce should be creamy, nutty, and slightly spicy. It will thicken as it cools.

7. Plate and serve: Transfer dumplings to a small serving plate. Drizzle peanut-yogurt sauce over top or serve on the side for dipping. Garnish with fresh cilantro leaves and thin cucumber slices. Serve immediately while still warm and steaming.

📊 Nutrition per Serving

Calories320 kcal

Protein22g

Carbohydrates30g

Fat12g

🏷️ Tags

#Indonesian steamed dumplings low-calorie#siomay recipe light peanut sauce#Jakarta street food healthy snack

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