Siomay Bandung

(Steamed Dumplings Bandung Style)

Base Ingredients:
• 350 gr ground chicken
• 250 gr ground shrimp
• 100 gr cornstarch
• 2 cloves garlic, mashed
• 1 Tbs. sesame oil
• 1 tsp. salt
• ½ 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
• ½ 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:
o 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:
o Cut in half and scrape a portion of the cake & potato side and fill it in with the filling.
• Bitter Melon & Cucumber:
o Cut in 3 to 4 pieces. Scrape the seed portion and fill it in with the base filling.
• Cabbage leaves:
o 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.