Gluten-Free Siomay

Discover an irresistible twist on a beloved classic with this Gluten-Free Siomay recipe, a crowd-pleasing steamed dumpling that's both flavorful and allergy-friendly. Perfectly balancing tender chicken thighs, juicy shrimp, and nutrient-packed grated carrot, this dish is bound together with a blend of gluten-free rice and tapioca flours for a light and chewy texture. Infused with the umami-rich flavors of garlic, scallions, and sesame oil, these dumplings are steamed to perfection atop cabbage leaves, preserving their delicate shape while adding a subtle layer of aroma. Ready in under an hour, this healthy and hearty dish is served with tangy lime wedges and a creamy peanut sauce for dipping. Whether you're catering to gluten-free guests or simply seeking a lighter take on siomay, this recipe delivers authentic taste with a modern, allergy-conscious flair. Perfect for dinner parties, meal prep, or a comforting appetizer, these dumplings are a must-try for anyone craving bold yet wholesome flavors.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams Skin-on chicken thighs
• 150 grams Peeled and deveined shrimp
• 50 grams Gluten-free rice flour
• 50 grams Gluten-free tapioca flour
• 1 large Egg
• 1 small Carrot, finely grated
• 2 cloves Garlic, minced
• 2 stalks Scallions, finely chopped
• 1 teaspoon Salt
• 0.5 teaspoon Ground white pepper
• 1 teaspoon Sesame oil
• 4 pieces Lime wedges
• 6 leaves Cabbage leaves or parchment paper
• 0 to taste Peanut sauce

Directions

Step 1

Chop the chicken thighs finely or use a food processor to process until it forms a coarse paste.

Step 2

Clean and devein the shrimp, then chop them roughly.

Step 3

In a large mixing bowl, combine the chicken paste and chopped shrimp.

Step 4

Add the rice flour, tapioca flour, grated carrot, minced garlic, chopped scallions, salt, ground white pepper, sesame oil, and the egg into the meat mixture.

Step 5

Mix all the ingredients together using your hands or a spatula until well combined and you achieve a sticky dough-like consistency.

Step 6

Prepare your steamer by bringing a pot of water to a boil and then reducing it to a simmer.

Step 7

Line the base of the steamer basket with cabbage leaves or parchment paper to prevent the siomay from sticking.

Step 8

Wet your hands, take small portions of the meat mixture (about a tablespoon), and form them into small balls (or slightly flattened shapes).

Step 9

Place the shaped dumplings into the lined steamer basket, ensuring they are slightly spaced apart.

Step 10

Steam the siomay for about 15 to 20 minutes or until they are fully cooked and firm to the touch.

Step 11

Remove the siomay from the steamer and transfer them to a serving plate.

Step 12

Serve hot with a side of peanut sauce and lime wedges for an extra zesty flavor.

Nutrition Facts

Serving size	1005.1 grams (1005.1g)

Amount per serving	% Daily Value*
Calories	1764

Total Fat 90.70g	116%
Saturated Fat 21.80g	109%
Polyunsaturated Fat 12.60g
Cholesterol 756mg	252%
Sodium 4396mg	191%
Total Carbohydrate 128.40g	47%
Dietary Fiber 11.10g	40%
Total Sugars 27.40g
Protein 109.80g	220%

Vitamin D 93IU	464%
Calcium 288mg	22%
Iron 8mg	43%
Potassium 1970mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 24.8%

Carbs: 29.0%