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  • Steamed Dumplings Bandung Style (Siomay Bandung)

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    Steamed Dumplings Bandung Style (Siomay Bandung)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3/4 lb grnd chicken
    • 1/2 lb grnd shrimp
    • 3 1/2 ounce cornstarch
    • 2 x garlic cloves mashed
    • 1 Tbsp. sesame oil
    • 1 tsp salt
    • 1/2 tsp freshly-grnd white pepper
    • 1 x egg beaten
    • 10 piece won ton skin
    • 6 x soybean cakes - (2" by 2" by 1/2")
    • 5 med potatoes
    • 5 x buah bitter melon
    • 5 piece cabbage leaves slice stem thin
    • 5 x cucumbers
    • 1/4 lb fried peanuts
    • 2 ounce fresh fried candlenut
    • 2 x garlic cloves fried
    • 2 x red chilies steamed
    • 1 Tbsp. vinegar
    • 1/2 Tbsp. salt
    • 2 Tbsp. sugar
    • 1/2 c. water
    •     Ketchup
    •     Sweet soy sauce
    •     Lime

    Directions

    1. Mix all the base ingredients to make a smooth base filling.
    2. Dumplings: Trim the won ton skins to make them round. Place a portion of the filling in the center of a won ton skin. Take the won ton skin between the index finger and thumb, gather edges together to make a waist.
    3. Soybean Cake and Potato: Cut in half and scrape a portion of the cake and potato side and fill it in with the filling.
    4. Bitter Melon and Cucumber: Cut in 3 to 4 pcs. Scrape the seed portion and fill it in with the base filling.
    5. Cabbage leaves: Dip the leaves into warm water for a few seconds. Fill with the base filling and roll up.
    6. Steamed all of them till well done.
    7. For the sauce: Grind all ingredients to create a paste. Then add in water and stir well. If the sauce is thickened, add in some more water.
    8. To serve: Cut all steamed dumplings, potatoes, etc. into small pcs. Then pour the sauce on top and also add in ketchup, sweet soy sauce and lime juice on top.
    9. This recipe yields 4 to 6 servings.

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