Siomay Bandung (Indonesian Style Shumai)

Summary

In this video, the host demonstrates how to make Siomai Bandung, an Indonesian-style dumpling filled with a flavorful mixture of fish paste and ground chicken, wrapped in siomai wrappers. The recipe features a unique peanut sauce made with crunchy peanut butter, garlic, shallots, chilies, and lime leaves, offering a savory and spicy kick. The dish is traditionally served with steamed cabbage, tofu, boiled eggs, and a sweet soy sauce, making it a delicious and customizable meal. This step-by-step guide shows how easy it is to create this Indonesian delicacy at home.

Takeaways

• 😀 Siumai Bandung is an Indonesian-style dumpling, different from traditional shumai, and typically served with peanut sauce.
• 😀 The dumplings are made with a fish paste mixed with ground chicken, and often served with steamed cabbage, tofu, eggs, and sometimes potatoes.
• 😀 The key ingredient for the peanut sauce is crunchy peanut butter, which is combined with shallots, garlic, chili, kaffir lime leaves, and palm sugar.
• 😀 If you don’t have palm sugar, you can substitute it with regular or brown sugar.
• 😀 Lime juice is preferred for the peanut sauce, but vinegar can be used as a substitute.
• 😀 For the dumpling filling, a mixture of fish paste, ground chicken, eggs, white pepper, sesame oil, and green onions is used, along with tapioca starch to bind the filling.
• 😀 To assemble the dumplings, the filling is placed onto siomai wrappers and steamed for 20-25 minutes.
• 😀 Cabbage leaves are blanched to make them easy to roll and serve as a base for the dumplings.
• 😀 The dumplings are traditionally served with peanut sauce, sweet soy sauce, and optional chili sauce for those who like it spicy.
• 😀 You can adjust the thickness of the peanut sauce by adding more water, depending on your preference.
• 😀 The texture of the dumplings should be just right—neither too soft nor too firm—thanks to the balance of chicken, fish paste, and tapioca starch.

Q & A

What is the primary difference between Shumai Bandung and regular shumai?

Shumai Bandung is made with fish paste mixed with ground chicken and served with peanut sauce, while regular shumai is usually made with pork or shrimp and served with soy sauce.

Why is crunchy peanut butter preferred for the peanut sauce in this recipe?

Crunchy peanut butter is preferred because it provides a texture with peanut pieces, which adds extra flavor and richness to the sauce.

Can regular sugar be used instead of palm sugar for the peanut sauce?

Yes, regular sugar or brown sugar can be substituted for palm sugar, though palm sugar provides a more authentic flavor.

What can be used if lime juice is unavailable for the peanut sauce?

If lime juice is unavailable, vinegar can be used as a substitute, but lime juice is preferred for its fresher, more vibrant flavor.

What role does tapioca starch play in the shumai filling?

Tapioca starch helps to bind the ingredients in the shumai filling, giving it a smooth, sticky texture that holds together when steamed.

Is it necessary to fry a small portion of the shumai filling before wrapping?

Yes, frying a small portion of the filling helps to check the taste and seasoning before wrapping and steaming the shumai.

What vegetables are commonly served with Shumai Bandung?

Shumai Bandung is typically served with steamed cabbage, tofu, hard-boiled eggs, and sometimes steamed potatoes.

Can the cabbage used in the dish be cooked for a longer time?

No, the cabbage should be blanched briefly to soften it for rolling. Overcooking can cause it to lose its texture and become too mushy.

How do you ensure the shumai wrapper holds the filling properly during steaming?

The shumai filling is pressed firmly into the wrapper, and the wrapper edges are folded slightly over the filling to secure it. The filling sticks well due to the tapioca starch and eggs.

What is the purpose of adding lime juice or vinegar to the peanut sauce at the end of cooking?

Adding lime juice or vinegar at the end helps to balance the sweetness and richness of the peanut sauce with a touch of acidity, enhancing its overall flavor.