Siomay Bandung
Steamed shrimp and fish dumplings served with spicy peanut sauce and sweet soy glaze—a beloved Indonesian street food from Bandung. Tender, savory, and deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 410
- Protein
- 28g
Ingredients
- ½ lb shrimp, peeled and deveined
- ½ lb firm white fish fillet (cod or snapper)
- 3 tablespoons tapioca starch
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ½ cup peanut butter, creamy
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon red chili paste (sambal) or sriracha
Instructions
- 1
Pat the shrimp and fish dry with paper towels by pressing gently, so they do not slide around when you mince them.
- 2
Chop the shrimp into pieces the size of peas, then do the same with the fish fillet, keeping them in separate small bowls.
- 3
Combine the shrimp and fish pieces in a medium bowl, then stir in 3 tablespoons tapioca starch, 0.5 teaspoon salt, and 0.25 teaspoon white pepper until the mixture holds together when squeezed.
- 4
Fill a medium pot with 2 inches of water and place a bamboo or metal steamer basket inside so the basket bottom does not touch the water; bring to a rolling boil over medium-high heat, about 8 minutes.
- 5
Wet your hands under cool water so the mixture does not stick to your fingers, then pinch off 1-tablespoon portions of the seafood mixture and roll each between your palms into a ball about the size of a cherry.
- 6
Place each ball into a small square of parchment paper (about 2 by 2 inches, pre-cut), so the dumpling sits in the center of the square.
- 7
Arrange the parchment-wrapped dumplings in the hot steamer basket in a single layer without touching, then cover the pot and steam over medium-high heat for 12 to 15 minutes, until the dumplings feel firm and spring back when poked gently.
- 8
Combine 0.5 cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons lime juice, and 1 tablespoon red chili paste in a small bowl.
- 9
Stir the sauce with a spoon until smooth and well blended, about 1 minute; if it feels too thick, thin with 1 to 2 tablespoons warm water until it reaches a pourable, slightly loose consistency.
- 10
Transfer the steamed dumplings (still in their parchment) to a serving plate, then drizzle the warm peanut sauce over the top or serve the sauce in a small bowl on the side for dipping.
Tools you’ll need
- medium pot
- bamboo or metal steamer basket
- medium bowl
- small bowls (2)
- paper towels
- parchment paper, cut into 2-by-2-inch squares
- wooden spoon
- measuring spoons
- measuring cups
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