Shumai, Indonesian Dumplings

Written by on June 13, 2012 in Java Culinary with 0 Comments

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.



  • 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


  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.

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