Bandung Steamed Dumplings with Peanut Sauce
  • 400 g chicken meat, paste
  • 100 g shrimp/king mackerel fish, paste
  • 2 tbs shallots, grated
  • 1 tbs garlic, mashed
  • 2 tsp ground white pepper
  • 3 tbs sugar
  • 3 tsp salt
  • 1 tbs cooking oil or sesame oil
  • 3 eggs
  • 400 g chayotes, grated
  • 450 g tapioca starch
  • Wonton skins
  • 1 medium sized bitter-melon
  • 1 medium sized cabbage
  • Some hard-boiled eggs
  • Tofu
Peanut Sauce:
  • 500 g roasted peanut
  • 200 g red chilies
  • 3 garlic
  • 3 shallots
  • 2 tbs Javanese tamarind juice
  • 2 tbs salt
  • 7 tbs coconut sugar
  • 1,5 liter water
  1. In a bowl, combine chicken meat and shrimp paste with shallot, garlic, white pepper, sugar, salt, and cooking oil. I used food processor to combine it. Then add egg and mix well.
  2. Add grated chayotes and mix well. Add tapioca starch, mix well. Set aside.
  3. Grease the steamer with small amount of cooking oil to make the dumplings will not sticky when steaming.
  4. Siomay : Take a piece of wonton skin, scoop about 1 tbs of filling, shape it using hands. Repeat until all the wonton skin are used up. Steam for 20 minutes.
  5. Potato : Boiled potatoes until half-cooked then peel the potato's skin. Cut in half and scrape a portion of potato side and fill it with the filling. Steam it. If you want simple way, just boiled it and peel the potato skin without fill it with the feeling.
  6. Tofu : Cut in half and scrape a portion of tofu and fill it with the filling. Steam. You can also just cut in half and directly steam it.
  7. Bitter melon : Cut in several pieces (as your liking). Scrape the seed portion and fill it in with the filling. Steam it.
  8. Cabbage : Cut in several pieces as your liking and steam it. Some people usually make the cabbage roll and fill it with the filling. But I choose simple way, just steam it with fill nothing.
  9. Egg : hard boiled eggs
  10. Peanut Sauce (Peanut Sambal) :
  11. Process the peanuts in food processor until smooth. Transfer it into a medium bowl. Set aside.
  12. Process red chilies, garlic and shallots until smooth.
  13. Heat a skillet and add some cooking oil. Stir fry the smooth red chilies, garlic, and shallot until fragrant. Add the ground peanuts, mix well. Pour water, mix it. Add salt, coconut sugar, tamarind juice, mix well. Wait until the sauce become thick then turn off the heat. Set aside.
Serving suggestions: place all dumplings on a plate. Pour some peanut sauce and drizzle over lime juice, sweet soy sauce, and some ground chilies or you can use chili sauce from the store.
Recipe by My Little Kitchen at