Siomay Bandung (Fish Dumplings with Peanut Sauce)
Siomay Bandung
Bandung-style mackerel dumplings steamed with tofu, cabbage, potato, bitter melon and egg, then topped with peanut sauce, sweet soy and lime.
- Time
- 1 hr 15 min
- Serves
- 5 people
- Origin
- West Java
- Type
- Cakes & Snacks
Ingredients
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To go with it
Peanut sauce
How to Make
Mix the fish, garlic, salt, pepper, sugar and egg white. Add the ice water little by little while stirring.
Add the tapioca and spring onion and mix well.
Prepare the extras: split the tofu and fill with the mixture, roll cabbage leaves around some mixture, halve the bitter melon and fill it. Peel the potatoes.
Shape the remaining mixture into balls. Steam everything with the potatoes and eggs for 30 minutes until cooked.
Peanut sauce: grind the peanuts, chillies and fried garlic. Simmer with the water, palm sugar, salt and tamarind until thick and glossy.
Cut the dumplings and extras into pieces and top with peanut sauce, sweet soy, sambal and a squeeze of lime.
Kitchen tip
Ice water makes the dumplings springy and tender. Do not add too much tapioca or the fish flavour will fade.
Questions
Where does Siomay Bandung (Fish Dumplings with Peanut Sauce) come from?
Siomay Bandung is a traditional dish from West Java (capital: Bandung), in the Java region of Indonesia.
How long does Siomay Bandung (Fish Dumplings with Peanut Sauce) take to make?
It takes about 1 hr 15 min in total to make 5 servings, including preparation.
What is the secret to a good Siomay Bandung (Fish Dumplings with Peanut Sauce)?
Ice water makes the dumplings springy and tender. Do not add too much tapioca or the fish flavour will fade.
