Batagor: Pan-Fried Fish Dumpling Appetizer
Crispy fried fish and shrimp dumplings with a tangy peanut-based dipping sauce. A beloved Indonesian street food that's simple to assemble and deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 14g
Ingredients
- ¾ lb ground fish (white fish fillet) or shrimp, finely chopped
- 24 count wonton wrappers
- 2 count garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 cups vegetable oil for frying
- ⅓ cup peanut butter, smooth or chunky
- 2 tbsp soy sauce
- 2 tbsp lime juice
- ¼ cup hot water
- 1 count fresh red chili (1, sliced) or chili flakes, plus green onions for garnish
Instructions
- 1
Mix ground fish, garlic, and ginger with a pinch of salt until just combined.
- 2
Place 1 tsp filling in the center of each wonton wrapper. Wet edges with water, fold in half, then bring corners together to seal.
- 3
Whisk peanut butter, soy sauce, lime juice, and hot water until smooth and pourable. Stir in sliced chili or chili flakes.
- 4
Heat oil in a deep skillet or wok to 350°F (175°C). If no thermometer, drop a small piece of wrapper in—it should sizzle immediately.
- 5
Fry dumplings in batches, 2–3 minutes per side, until golden brown and crispy. Don't crowd the pan.
- 6
Transfer to a paper towel-lined plate to drain. Sprinkle with salt while still hot.
- 7
Arrange batagor on a plate. Drizzle or serve peanut sauce on the side. Garnish with sliced green onions.
Tools you’ll need
- cutting board and knife
- small bowl for mixing filling
- small whisk or fork for sauce
- deep skillet or wok (3-quart minimum)
- deep-fry thermometer (optional but recommended)
- slotted spoon or spider strainer
- paper towels
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