Siomay Bandung

Siomay Bandung is one of my favorite Indonesian street food. I grew up eating plenty of these delicious fish dumplings, especially during my junior and senior high school years in Jakarta. My school was lucky to have a siomay Bandung hawker parking his food cart right in front of the school gate. I would order a plate with everything in it whenever I was hungry. 😁

What is Siomay Bandung?

Siomay Bandung is Indonesian steamed fish dumplings served in peanut sauce. Originated from the city of Bandung in West Java, these dumplings are an evolution of Chinese pork shumai. Unlike its dim sum inspiration, siomay Bandung is served as a complete meal with an assortment of vegetables and peanut sauce.

Most Indonesians are familiar with these fish dumplings since siomay Bandung sellers commonly park their food carts in front of schools and universities. During school recess, you can witness a line of hungry students queueing for some delicious fish dumplings.

What can you find in a typical siomay Bandung dish?

A plate of siomay Bandung comes with fish dumplings, cabbage, potatoes, bitter melon, hard-boiled eggs, and tofu. The fish dumplings come in round balls and also stuffed in bitter melon and tofu. The seller cut these into bite-size pieces and douse them with plenty of peanut sauce, sweet soy sauce, and a squeeze of fresh lime juice.

Fish paste for the fish dumplings

We need Spanish mackerel fillet, egg, tapioca flour/starch, egg, scallion, sesame oil, salt, sugar, and pepper to prepare the fish cake for the dumplings.

Pulse Spanish mackerel fillet in a food processor, then mix it with the remaining fish paste ingredients.

Spanish mackerel

Premium fish dumplings will only use 100% Spanish mackerel. A slightly less premium choice will use 50% Spanish mackerel and 50% prawns. For the cheapest option, people go with 40% Spanish mackerel, 30% prawns, and 30% chicken.

Tuna is a common substitute when Spanish mackerel is not available.

Using the fish paste to prepare fish dumplings

We will use the fish paste to create plain fish dumpling balls, stuffed bitter melon, and stuffed tofu.

• Stuffed bitter melon: Cut bitter melon into 2-inch rounds, scoop out the fibrous center, and stuff with fish paste.
• Stuffed tofu: Cut a 1-pound block of firm/extra-firm tofu into four rectangles, and each into two triangles. Scoop out the middle part of the tofu, mix it with an equal amount of fish paste, and stuff the mixture back into the hollowed-out tofu triangles.
• Plain fish dumpling balls: Shape the remaining fish paste into round balls. I use a medium-size cookie or about 1 1⁄2 tablespoon of fish paste per fish ball.

How to cook and serve siomay Bandung

1. Steam fish dumplings and vegetables

Once all three different fish dumplings are ready, proceed with peeling and cutting potatoes into wedges, and coring and chopping cabbage into big chunks.

Prepare a steamer over medium heat. Line the steam basket with parchment paper or cabbage leaves so nothing sticks on it. Arrange fish dumplings, potato wedges, and cabbage chunks in a steamer basket. Steam for 10-15 minutes or until everything is cook and a toothpick comes out clean when you stick it in the dumplings.

2. Prepare peanut sauce

We need dry roasted peanuts, garlic, red chilies, sugar, and salt for the peanut sauce. You can use unsalted dry roasted peanuts, or start from raw shelled peanuts and toast in a frying pan or an oven.

Toast garlic and chilies in a frying pan over medium heat without any oil until slightly charred and very fragrant. Grind peanuts, garlic, and chilies in a food processor. Transfer peanut mixture to a bowl and season it with salt and sugar. Add enough hot water to the peanut mixture to make a thick paste.

3. Serve siomay Bandung

Serve one to two plain fish dumplings, stuffed bitter melon, stuffed tofu, steamed potatoes, steamed cabbages, and one hard-boiled egg per person. Cut each of these items into bite-size pieces. Pour peanut sauce, sweet soy sauce, and a wedge of fresh lime. Let people squeeze the lime and stir everything together right before enjoying it.