In Indonesian cuisine, there are various types of meat-based dumplings for filling, ranging from mackerel, chicken, shrimp, crab dumplings, or a mixture of chicken and shrimp. Materials for the contents mixed with sago or tapioca. In some areas, siomai is not always wrapped in a skin made from wheat flour (dumpling skin).
Siomai is usually served with several types of complementary ingredients. Commonly served siomai complements include boiled chicken eggs and vegetables such as potatoes and cabbage. Before serving, usually the siomai and its complementary ingredients are steamed so that they can be served warm.
Siomai is generally served with a splash of peanut sauce made from mashed peanuts and diluted with water. The seasonings for this peanut sauce include red chilies, garlic, sugar, tamarind, garlic, table salt and vinegar. When served, siomai can be added with sweet soy sauce, bottled chili sauce and lime juice. (source : Wikipedia)
Now that’s a brief explanation about siomai. The processing of siomai by steaming can be made easier by using Baking Paper Seven or it can also be done with Steam Paper Seven. As a steaming base, it makes the dumplings not sticky, so if you use a bamboo klakat you don’t need to come into contact with the klakat directly.