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Steamed Spanish Mackerel Dumplings by Chinese Shumai (siu mai or shaomai). In Indonesian style, siomay use steamed king mackerel fish dumplings for the meat filling. The taste is so appetizing because it is served with peanut sauce, sweet soy sauce, and a dash of lime juice. Savory, sour, and sweet dish to flavorful your day!

Indonesian Steamed Spanish Mackerel Dumplings

Course Appetizer
Cuisine Indonesian
Keyword dumplings, steamed spanish mackerel
Prep Time 20 minutes
Cook Time 1 hour
Servings 6 people


  • 1 pound Grounded Spanish Mackerel
  • 10 small Shallots
  • 5 cloves Garlic
  • 2 Egg
  • cup Tapioca Starch
  • cup Water
  • 24 sheet Rectangle Dumpling Sheets
  • ½ tsp Mushroom Stock Powder optional
  • ¾ tsp Sea Salt
  • ¼ tsp White Pepper Powder
  • Vegetable oil for coating the steamer


  1. Add all the ingredients except dumpling sheets and vegetable oil into a food processor. Grind it but don’t be too smooth so there will be some spanish mackerel texture in the dumplings.

  2.  Place about 1 tablespoon of filling on the dumpling wrapper.

  3. You can wrap it as you like. Or you can wrap it like I do (see the step-by-step image).

  4. Add a thin layer of oil above the steamer to avoid sticking to the ground.

  5. Steam the dumplings for about 15-20 minutes. After the dumpling is cooked, place them on the plate.

  6. Best to serve it with spicy peanut sauce. Enjoy!