Steamed Dumplings Bandung Style - {Siomay Bandung}

By á-170456

Ingredients

• SKIN INGREDIENTS:
• 3/4 pound ground chicken
• 1/2 pound ground shrimp
• 3 1/2 ounces cornstarch
• 2 garlic cloves mashed
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 1/2 teaspoon freshly-ground white pepper
• 1 egg beaten
• 10 pieces won ton skin
• 6 soybean cakes - (2" by 2" by 1/2")
• 5 medium potatoes
• 5 buah bitter melon
• 5 pieces cabbage leaves slice stem thin
• 5 cucumbers
• SAUCE INGREDIENTS:
• 1/4 pound fried peanuts
• 2 ounces fresh fried candlenut
• 2 garlic cloves fried
• 2 red chilies steamed
• 1 tablespoon vinegar
• 1/2 tablespoon salt
• 2 tablespoons sugar
• 1/2 cup water
• GARNISH:
• Ketchup
• Sweet soy sauce
• Lime

Details

Servings 4

Preparation

Step 1

Mix all the base ingredients to make a smooth base filling.

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.

Soybean Cake and Potato: Cut in half and scrape a portion of the cake and potato side and fill it in with the filling.

Bitter Melon and Cucumber: Cut in 3 to 4 pieces. Scrape the seed portion and fill it in with the base filling.

Cabbage leaves: Dip the leaves into hot water for a few seconds. Fill with the base filling and roll up.

Steamed all of them until well done.

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

To serve: 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.

This recipe yields 4 to 6 servings.