Bikin Nagih! Resep SIOMAY AYAM UDANG JUMBO & SAMBAL BAWANG TAUCO [Gurih, Kenyal & Bertekstur]

Name: Jumbo Chicken & Shrimp Shumai Recipe
Yield: 40-50 pcs
Ingredients: 1 kg ground chicken thigh; 350 g ground chicken breast; 350 g coarsely chopped shrimp; 300 g boiled chicken skin, ground; 80 g garlic; 250 g onion; 250 ml water; 30 g salt; 100 g sugar; 15 g mushroom bouillon; 1 tsp pepper; 70 g oyster sauce; 40 g fish sauce; 70 g cooking oil; 2 tbsp sesame oil; 600 g tapioca flour; 10 clove garlic; 6 pc shallot; 6 pc red Thai chili; 6 pc curly red chili; 300 ml water; 170 g chili sauce; 4 tbsp sweet tauco; 2 tsp vinegar; 60 g sugar; 1 tsp mushroom bouillon; Grated carrot; Wonton skin

Devina Hermawan February 19, 2026 Watch on YouTube ↗

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Jumbo Chicken & Shrimp Shumai Recipe

Makes 40-50 pcs

Bahan

Bahan adonan siomay:

Bahan sambal bawang tauco:

Lainnya:

Cara Membuat

Blender halus bawang putih dengan air kemudian masukkan bawang bombai, blender kembali hingga halus
Di dalam mangkuk, masukkan paha ayam giling, dada ayam giling, udang, kulit ayam giling, garam, kaldu jamur, gula pasir, merica, saus tiram, kecap ikan, minyak wijen, minyak goreng dan bumbu halus, aduk hingga merata
Masukkan tapioka, aduk hingga rata. Diamkan adonan siomay selama 1-2 jam di suhu ruang atau masukkan ke dalam kulkas semalaman
Di dalam blender, masukkan bawang putih, bawang merah, cabai merah keriting, cabai rawit merah dan sebagian air, haluskan
Pindahkan ke dalam panci, masukkan saus sambal, tauco manis, gula pasir, kaldu jamur, cuka, dan sisa air, masak di api sedang kecil selama 10 menit
Pipihkan kulit pangsit lalu bentuk siomay kurang lebih 70-75 gr. Letakkan parutan wortel di atas siomay dan kukus selama 30 menit
Siomay ayam udang jumbo siap disajikan

Ingredients

Shumai Filling ingredients:

Tauco Sambal ingredients:

Others:

Steps

Blend garlic with water until smooth, then add onion and blend again until smooth.
In a bowl, add ground chicken thigh, ground chicken breast, shrimp, ground chicken skin, salt, mushroom bouillon, sugar, pepper, oyster sauce, fish sauce, sesame oil, cooking oil, and the blended spices. Mix until evenly combined.
Add tapioca flour and mix until evenly combined. Let the shumai mixture rest for 1-2 hours at room temperature or refrigerate overnight.
In a blender, add garlic, shallot, curly red chili, Thai chili, and part of the water. Blend until smooth.
Transfer to a saucepan, add chili sauce, sweet tauco, sugar, mushroom bouillon, vinegar, and the remaining water. Cook over medium-low heat for 10 minutes.
Flatten the wonton skin, then shape the Shumai with about 70-75 g of filling each. Place grated carrot on top of the Shumai and steam for 30 minutes.
Jumbo Chicken & Shrimp Shumai is ready to serve.