Chicken Vegetables Wonton Wrappers

Chicken Vegetables Wonton Wrappers

Hello, here is another easy recipe from Hayu Cooking. This week I made chicken and vegetables wonton wrappers. Sometimes people call it wonton wrappers, shumai, siomay, or siomai. This appetizer is originally from China and there are some¬†variations and adaptations from another countries. I will introduce you the Indonesian version. Well, not really Indonesian version because I also change some ingredients. Maybe you can say this one as Hanis version. Hehe. ūüėÄ

Wonton wrappers or siomay in Indonesia are commonly found in street foods. What make Indonesian wonton wrappers unique is the sauce. For us it will be incomplete if we dont eat it with peanut butter sauce (or you say it peanut sauce) and kecap manis. Yeees, that savory-sweet-delicious peanut sauce you can find in satay.

By the way I want to make this delicious wonton wrappers healthier so I add carrots and broccoli. They also add pretty colors to wonton wrappers.

Originally the main ingredient of shumai is ground pork. But because the majority of Indonesians are Islam and only eat halal food, we substitute it with wahoo or mackerel tuna. In this recipe I use ground chicken.

You can wrap them as you like. Or you can follow my steps from image above. Use a little bit of the batter as the glue for sticking the wrappers.

You have two ways making this recipe. Fry it or steam it. How cool is that?

Aaand the last but not least, serve it with peanut butter sauce. Its a must!

Chicken & Vegetables Wonton Wrappers

Prep Time: 15 minutes                                 Yield: 30-35 wonton wrappers

Cook Time: 20 minutes

Total Time: 35 minutes

Chicken and Vegetable Wonton Wrappers. Easy and delicious appetizer.


30-35 wonton wrappers

300 grams / 0.5 lb ground chicken

2 medium size carrot, chopped

1/2 head broccoli, chopped

1 onion, chopped

6 cloves garlic, mashed

2 eggs

4 tbsp tapioca flour

1 stalk green onion, chopped

1/2 tsp chicken seasoning (optional)

2 tsp sesame oil (optional)

1 tsp pepper

vegetable oil, for sautéing and frying

1-2 tsp salt, or to taste (the level of saltiness may differ)


Sautéed Vegetables:

1. In a pan heat 1 tbsp vegetable oil over medium heat. Add onion, carrots and broccoli and sauté for 5 minutes.

2. Turn off the heat.

Chicken and Vegetables Batter:

3. In the same pan add all remaining ingredients (except wonton wrappers, of course) and stir until combined.

The wrapping:

4. Add 1 tbsp of chicken & vegetables batter for each wonton wrappers.

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

If you want to steam them:

6. Steam for 20 minutes. Don’t forget to add thin layer of oil below the wonton wrappers to avoid sticking to the ground.

If you want to fry them:

7. In a pan heat vegetable oil over medium heat. Fry the wonton wrappers until golden brown.


8. Serve it with peanut butter sauce and kecap manis


The texture is not too chewy like common Indonesian wonton wrappers. If you want chewy texture you can double or triple the tapioca flour. Don’t forget to adjust the saltiness.

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