Homemade hakau (crystal shrimp dumplings) and siomay (steamed chicken-shrimp dumplings) that are chewy and juicy! Turns out making them isn't as hard as you'd think. You can sell them frozen or ready-to-eat — the homemade dimsum business is booming right now!
🧂 Ingredients
🍽️ Servings: 30
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 g Siomay: ground chicken
- 100 g minced shrimp
- 3 clove garlic, finely grated
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1/2 tsp sugar
- 30 sheets dimsum/wonton wrappers
- 200 g Hakau: coarsely chopped shrimp
- 1 tbsp lard or oil
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1 tsp cornstarch
- 20 sheets clear hakau (crystal dumpling) wrappers
- Dipping sauce: soy sauce + sliced chili + sesame oil
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👩🍳 Instructions
- 1 Siomay: Mix the ground chicken, minced shrimp, garlic, sesame oil, soy sauce, cornstarch, white pepper, salt, and sugar together.
- 2 Stir in one direction (clockwise) for 3 minutes until the mixture becomes sticky.
- 3 Take one wonton wrapper and place 1 tbsp of filling in the center.
- 4 Gather the sides of the wrapper upward around the filling, leaving the top open.
- 5 Press the base flat so the dumpling can stand upright.
- 6 Hakau: Mix all the hakau filling ingredients together.
- 7 Place 1 tsp of filling onto a hakau wrapper and fold it in half.
- 8 Make 3-4 pleats along the edge.
- 9 Steam all the dimsum in a steamer lined with parchment paper or leaves.
- 10 Steam over high heat for 8-10 minutes until cooked through.
- 11 Serve with the soy-chili-sesame dipping sauce.
💡 Tips
• Stir the filling in ONE direction (clockwise) so the texture turns out chewy and bouncy.
• Can be sold frozen: arrange on a tray, freeze, then pack in batches of 10-20 pieces.
• The frozen dimsum business has great margins: cost around Rp 15,000/box, sell for Rp 35,000-45,000.
📊 Nutrition Facts / serving
180
Calories (kcal)
14 g
Protein
8 g
Fat
16 g
Carbs
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