Steamed Dumplings Bandung Style
(Siomay Bandung)

Base Ingredients:
  • 350 gr ground chicken
  • 250 gr ground shrimp
  • 100 gr cornstarch
  • 2 cloves garlic, mashed
  • 1 Tbs. sesame oil
  • 1 tsp. salt
  • tsp. ground pepper
  • 1 egg, beaten

Skin Ingredients:

  • 10 pieces of won ton skin
  • 6 soybean cake size 5 x 5 x 1 cm
  • 5 medium size potatoes
  • 5 buah bitter melon
  • 5 pieces of cabbage leaves, slice the stem thin
  • 5 cucumbers

Sauce Ingredients:

  • 100 gr fried peanuts
  • 50 gr fresh fried candlenut
  • 2 cloves fried garlic
  • 2 steamed red chilies
  • 1 Tbs. vinegar
  • Tbs. salt
  • 2 Tbs. sugar
  • 100 cc water

Other Ingredients:

  • Ketchup (tomato sauce)
  • Sweet soy sauce
  • Lime
Instructions:
  • Mix all the base ingredients to make a smooth base filling.
  • Dumpling:
    • Trim the won ton skin to make them round.  Place a portion of the filling in the center of a won ton skin.  Take the son ton skin between the index finger and thumb, gather edges together to make a waist.
  • Soybean Cake & Potato:
    • Cut in half and scrape a portion of the cake & potato side and fill it in with the filling.
  • Bitter Melon & Cucumber:
    • Cut in 3 to 4 pieces.  Scrape the seed portion and fill it in with the base filling.
  • Cabbage leaves:
    • Dip the leaves in to hot water for a few seconds.
  • Steamed all of them until well done.

Instructios for the sauce:

  • Ground all ingredients to form a paste.  Then add water and stir well.  If the sauce is thickened, add some more water.

Serving Instructions:

  • Cut all steamed dumplings, potatoes, etc. into small pieces.  Then pour the sauce on top and also add ketchup, sweet soy sauce and lime juice on top.

Makes 4-6 servings.

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