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Siomay Bandung Recipe (Bandung Steamed Dumplings with Peanut Sambal) » Indonesia Eats

HomeAsian RecipesChineseSiomay Bandung Recipe (Bandung Steamed Dumplings with Peanut Sambal)November 17, 20101669ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEFrom the name siomay, you can tell this food had an influence from the Chinese who immigrated to Indonesia long time ago. A word of siomay itself is derived from shaomai (also spelled shui mai, shu mai, sui mai, sui maai, shui mei, siu mai, shao mai, siew mai or siomai), the traditional Chinese dumpling. Siomay (or Somay) has an ice cream cone shape, except the bottom is flat.

This kind of dim sum is a popular meal in Indonesia as a street/hawker food. The difference between Chinese traditional dimsum with the Indonesian is the sauce. We enjoy siomay with peanut sauce that has a kick from chili and drizzle with citrus juice (usually from jeruk limo (aka nasnaran mandarin or leprous lime) or jeruk purut (aka kaffir lime).

Most Indonesians use king mackerel fish (ikan tenggiri) meat for the filling. But, you can find other filling variants such as shrimp or chicken or different type of fish. For my recipe, I used featherback fish (ikan belida) paste. Ikan belida was traditionally used by Palembangese (South Sumatrans) for making kerupuk (crackers), pempek (fish cake with tamarind sauce) and otak-otak (grilled fish cake wrapped in banana leaves). I’m attaching the picture of ikan belida paste below.

Other complements to siomay bandung are hard boiling eggs, afilled cabbage, potatoes, bitter melon, and tofu.

As some of you know that I’m not a big fan of hard boiled eggs, I never add them to my plate. In this case, I totally forgot to buy fresh tofu and potato, so I used tofu puffs and skipped the potato.

Note: I slightly change the NCC‘s recipe to my liking. I used almost all roasted ingredients. Find the tips for making easier sambal kacang below the recipe.

Siomay Bandung
-Bandung Style Steamed Dumplings with Peanut Sambal-
recipe by NCC (Natural Cooking Club), modified and translated by me
Ingredients:
500 g featherback fish (ikan belida) paste -> can be substituted for other white fish or shrimp or chicken
2 tsbp shallots, grated
1 tbsp mashed roasted garlic -> NCC: grated garlic
2 tsp ground white pepper
1 tsp dried shrimp (ebi), ground -> NCC: chicken bouillon
1 tsp fish sauce -> my idea
2 1/2 tsp sugar
2 tsp salt
1 tsbp sesame oil
3 eggs
400 g chayotte or jicama, shredded
450 g tapioca starch

round wonton skins
bittermelon
cabbage
tofu puffs

Featherback Fish Paste - Pasta Ikan Belida
Featherback Fish (Ikan Belida) PasteSambal Kacang (Peanut Sambal)
400 g garlicky roasted peanuts
100 g garlicky roasted cashew nuts
150 g red cayenne pepper (reduce the amount to your liking), roasted
3 cloves roasted garlic, mash with a spoon
2 tbsp canesugar vinegar
2 tbsp salt
7 tbsp coconut sugar (gula jawa, gula merah)
500 g baked sweet potato (about 2 regular size sweet potatoes), peeled
1.5 L water

Methods:
1. In a big bowl, combine fish paste with shallot, garlic, white pepper, dried shrimp, fish sauce, sugar, salt and sesame seed oil. Then add egg and mix well.

2 Add chayotte or jicama, mix well. Add tapioca starch and mix well again. Set aside.

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3. Steam all of these below for about 20-30 minutes. Grease the steamer with very small amount of oil if you need, so the dumplings won’t be sticky.

–> Siomay:
Take one piece of the wonton skin, scoop 1 tbsp of filling on the centre of the skin. Shape the siomay using hands and leave the top open. Repeat the step until all wonton skin are used up. Steam for 20-30 minutes.

–> Tofu and Potato Soybean Cake & Potato:
Cut in half and scrape a portion of tofu & potato side and fill it in with the filling. Do the same step if you use tofu puffs.

–> Bitter Melon
Cut in 3 to 4 pieces. I cut up to 5 pieces since the bittermelon size is quite bigger here. Scrape the seed portion and fill it in with the base filling.

–> Cabbage:
Many recipes suggested to dip the leaves in to hot water for a few seconds since they don’t fill the cabbage leaves with fish paste mixture. I prefer using the Ukrainian way of making holubtsi (cabagge roll). Steam the whole head of cabbage until soften. Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon 1 tablespoon of filling into a leaf and roll tightly. Place rolls in a prepared casserole dish. Ready for steaming.

–> Egg
Hard boiled eggs split in half, paste on a mixture of fish.

Sambal Kacang (Peanut Sambal)
1. Process peanuts and cashew nuts in a food processor until smooth (I like a bit crunchy, everyone who loves smoother texture can process a bit longer). Transfer into a bowl. Set aside.

2. Process red cayenne pepper and garlic until smooth. Add sweet potato and process again. Add ground nuts; process. Add salt, vinegar, sugar and combine again. Do a taste test, if it’s perfect for your tastebuds then it’s ready to serve.

Seving suggestions: place all dumpling on a plate, cut to bite sizes if you like. Add peanut sambal and drizzle over the juice of leprous lime or kaffir lime, kecap manis and ketchup. I usually serve another side of chili sambal if people want to have more heat.

Tips:
* Use ready to use natural peanut and cashew butter from a store. I like using the natural ones since there is no other additions beside the nuts and salt. Some natural health stores in Winnipeg offer a service for us to grind the unsalted roasted peanuts that we buy there.

*In this recipe, I made my own garlicky roasted peanuts and cashew nuts. Soak the nuts in warm water with lots of mashed garlics, add a bit of salt if you like. Leave them overnight. The next morning, drain them and roast in a pan with extra virgin coconut oil (add just enough, don’t put too much). Before the nuts turn golden brown (about a half of roasting time), add garlic slices.

* You can always roast the cayenne pepper with the whole head of garlics. If you have a left over roasted garlic, you can apply for your toast or spice up others foods.

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FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleKecipir (Winged Bean)Next articlePecel Recipe (Java Style Salad with Peanut Sambal)Indonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. tigerfish November 17, 2010 At 1:06 PMI have never tried Siomay with fish as the filling :O ..actually, Siomay is my least fav among Chinese Dim Sum cos I always find too much meat. I refer more shrimps ;pReply
  2. penny aka jeroxie November 17, 2010 At 5:14 PMI love the flavours! Have to give this a go.Reply
  3. Sweet Artichoke November 17, 2010 At 5:45 PMThese siomay look awesome! The peanut sambal sounds very delicious!I tried to prepare shomay long ago and never tried again, because, they openend while steaming and the filling came out… is there any trick to seal them?Thanks!Reply
  4. Ellie (Almost Bourdain) November 17, 2010 At 8:11 PMLove this Indonesian version of dumplings!Reply
  5. bblossoms November 18, 2010 At 12:11 AMThese dumplings look very appetizing. I would love to try making them some day. Now I have to pay attention when I go to my oriental supermarket looking for the ikan belida paste. Thanks for sharing the recipe pepy.Reply
  6. Sweet Artichoke November 18, 2010 At 12:45 AMThese siomay look awesome! The peanut sambal sounds very delicious!I tried to prepare shomay long ago and never tried again, because, they openend while steaming and the filling came out… is there any trick to seal them?Thanks!Reply
  7. TasteHongKong November 18, 2010 At 1:05 AMApart from having siu mai as one of the popular items in dim sum house, we can also find the dumplings here at small eateries selling it as snack too, but are usually dressed with soy + chili sauce. I'd love to try siu mai with peanut sambal : ).Reply
  8. Cynthia November 18, 2010 At 4:41 PMI only have eyes for the sambol recipe – my eyes are watering, my nose running, my tongue and lips burning but I can't help wanting it 🙂Reply
  9. noobcook November 18, 2010 At 8:14 PMyour siomay are adorable and the sambal dressing is a bonus to me 🙂Reply
  10. Little Corner of Mine November 19, 2010 At 9:42 AMPeanut sambal as a sauce for dumplings? New and yummy to me!Reply
  11. Cooking Gallery November 19, 2010 At 3:40 PMMy favourite Indo snacks…! I miss siomay abang2 ;)!Reply
  12. mycookinghut November 20, 2010 At 5:18 AMI have never tried Indonesian-style dumplings.. these are delicious!Reply
  13. Indonesia Eats November 21, 2010 At 9:52 PM@Tigerfish: LOL I love anykind of dumplings@Penny and Ellie: Hope you will try making it one day@Bblossoms: you are welcome!@Sweet Artichoke: I sealed them with a mixture of water and cornstarch@TasteHongkong: I also love the traditional Chinese dumplings@Cynthia: don't we love sambal? LOL@LCOM: Indonesians love peanut sambals. There are many different variants of them in the country.@Cooking Gallery: This one tastes closer to abang2@My Cooking Hut: Give it a try!Reply
  14. Xiaolu @ 6 Bittersweets November 22, 2010 At 2:55 PMThank you for making a non-pork siumai! I love this dish but it's usually got meat I can't eat.Reply
  15. Tuty November 26, 2010 At 3:43 PMPepy,Is that jeruk purut (kaffir lime)? Where did you buy them? I can't find them here in the US. The leaves are also difficult to find since USDA banned them 🙁I miss these dumplings. BTW, the sweet potatoes you used; were they the white ones or the orange fleshed ones?Stay warm.Reply
  16. Yue Edwards November 27, 2010 At 10:20 AMHi Indonesia Eats:This recipe looks so yummy! i like the idea of using peanut sauce, i wish dim-sum restaurants had this option. Your food presentation is very good too! i enjoy ur photographs!YueReply
  17. Jenny (VintageSugarcube) December 3, 2010 At 10:39 PMThis looks amazing to me. Is the food in Bali similar? I have a mad crush on a boy from Bali and was just wondering.. Great site.Reply
  18. Alice January 28, 2011 At 9:11 AMoh somay abang2…*drool*kangen deh jadi pengen balik indo untuk program penggemukan badan hehehehe….thks for the recipe 🙂Reply
  19. J.C. May 10, 2011 At 8:54 AMI ate a lot of siomay in Bandung and glad to find recipe of it here.Wonder if I can find recipes of the various sambal eaten with Nasi Timbel of Bandung. The sambals are yummy and there were so many varieties of sambal. I wish I can make them.Reply
  20. Indonesia Eats May 10, 2011 At 8:59 AMJ.C There are so many different sambals in the country. As long as you can recall the name I can try providing the recipe.Reply
  21. Holubtsi | Indonesia Eats September 9, 2011 At 8:24 AM[…] December 22, 2007Posted in: Easy Recipes, Non Asian Recipes I bought a whole cabbage for making siomay bandung (Bandung style fish steamed dumpling), had lots leftover since I didn’t need too much cabbage for that. I browsed a recipe of […]Reply
  22. Pinkan September 11, 2011 At 12:52 PMSiomay is my number one favorite dishes 😀 Love it too much, together with es campur, slurrpp!Reply
  23. Acar (Indonesian Pickle) | Indonesia Eats October 14, 2012 At 3:16 PM[…] Siomay Bandung (Steamed Dumplings with Peanut Sauce) […]Reply
  24. Batagor | Indonesia Eats October 14, 2012 At 3:16 PM[…] basic recipe is actually the same with Bandung Style Steamed Dumplings (Siomay Bandung). However, I changed the recipe of batagor slightly. Both of them are served with the same peanut […]Reply
  25. Tracing the Lineage of Da Lat's Delicious Banh Mi Xiu Mai | inVietnam December 22, 2017 At 4:36 AM[…] Siomai, as they’re known in Filipino culture, are often served as a snack. Indonesia’s siomay bandung, however, represents a bigger departure from the original: instead of pork, these dumplings often […]Reply
  26. SIOMAY BANDUNG Bandung steamed dumplings with peanut sambal | GoDiva Recipes January 19, 2019 At 1:04 PM[…] #https://indonesiaeats.com/siomay-bandung-somay-steamed-dumpling-peanut-sambal/ […]Reply
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