Shumai (Indonesian Dumplings)

Siomay Ban­dung, or Shu­mai (Dim Sim). Both of them are almost sim­i­lar because they are steamed and made of fish as pri­mary ingre­di­ent. Both are from China. But, siomay has been passed to the fol­low­ing gen­er­a­tion in Indone­sia and has its own fla­vor adapted to Indone­sian tongues. Peanut sauce, sam­bal, and lime extract seems giv­ing spe­cial touch­ing in its flavor.

Siomay has many kinds of pro­cess­ing. But the most famous is Siomay Ban­dung com­pleted with cab­bage, potato, pare (bit­ter momordica), and tofu which are boiled. It seems illus­trat­ing Bandung’s peo­ple who can not be sep­a­rated from veg­eta­bles. As deli­cious food, it can be enjoyed any­time and the lovers are from all ages.

Shu­mai

Photo credit :www.agsfood.net

Ingre­di­ents:

• 150 g chicken
• 150 g peeled shrimp
• 250 g sago palm powder
• ½ tsp pep­per powder
• 1 tsp salt
• ½ tsp sugar
• 2 stalks leeks, slice thinly
• 2 egg whites
• 15–20 sheets wonton/ravioli crust

Direc­tions:

1. Chop chicken and shrimp thinly.
2. Mix chicken, shrimp, flour, pep­per pow­der, salt and sugar. Add leek and egg white. Mix until it is mixed. Add some water if bat­ter is too hard in order to get the softer one.
3. Take one sheet of ravi­oli crust; put 1–2 tbsp of bat­ter in the mid­dle. Close the tips of crust by gath­er­ing them in one and press in order that the bat­ter sticks to the crust. Steam about for 30 minutes.
4. Sauce: Grind fried peanuts with gar­lic, red pep­per, brown sugar, sugar, terasi and water. Mix and cook at medium fire. Stir occa­sion­ally. Add salt and let it boil. Lower the fire and cook until it is thick and take some oil out.
5. Serve siomay with the sauce. Add some soy sauce, ketchup, and lime extract.

shu­mai