Steamed Dumplings Bandung Style Recipe - (Siomay Recipe) >> Oriental Recipe

Wednesday, September 9, 2009

Steamed Dumplings Bandung Style Recipe - (Siomay Recipe)

Steamed Dumplings Bandung Style Recipe - (Siomay Recipe)

3/4 lb ground chicken
1/2 lb ground shrimp
3 1/2 oz cornstarch
2 x garlic cloves mashed
1 tbl sesame oil
1 tsp salt
1/2 tsp freshly-ground white pepper
1 x egg beaten

10 piece won ton skin
6 x soybean cakes - (2" by 2" by 1/2")
5 med potatoes
5 x buah bitter melon
5 piece cabbage leaves slice stem thin
5 x cucumbers

1/4 lb fried peanuts
2 oz fresh fried candlenut
2 x garlic cloves fried
2 x red chilies steamed
1 tbl vinegar
1/2 tbl salt
2 tbl sugar
1/2 cup water

Sweet soy sauce

Method :
Mix all the base ingredients to make a smooth base filling.
Dumplings: Trim the won ton skins to make them round. Place a portion of the filling in the center of a won ton skin. Take the won ton skin between the index finger and thumb, gather edges together to make a waist.
Soybean Cake and Potato: Cut in half and scrape a portion of the cake and potato side and fill it in with the filling.
Bitter Melon and Cucumber: Cut in 3 to 4 pieces. Scrape the seed portion and fill it in with the base filling.
Cabbage leaves: Dip the leaves into hot water for a few seconds. Fill with the base filling and roll up.
Steamed all of them until well done.
For the sauce: Grind all ingredients to form a paste. Then add water and stir well. If the sauce is thickened, add some more water.
To serve: Cut all steamed dumplings, potatoes, etc. into small pieces. Then pour the sauce on top and also add ketchup, sweet soy sauce and lime juice on top.
This recipe yields 4 to 6 servings.