Siomay bandung (bandung style steamed dumplings with peanut sambal) recipe

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
500 g featherback fish paste

2 tsbp shallots

1 tbsp mashed roasted garlic

2 tsp ground white pepper

1 tsp dried shrimp

1 tsp fish sauce

2 1/2 tsp sugar

2 tsp salt

1 tsbp sesame oil

3 eggs

400 g chayotte or jicama

450 g tapioca starch

round wonton skins



tofu puffs

Featherback Fish Paste

Sambal Kacang

400 g garlicky roasted peanuts

100 g garlicky roasted cashew nuts

150 g red cayenne pepper

3 cloves roasted garlic

2 tbsp canesugar vinegar

2 tbsp salt

7 tbsp coconut sugar

500 g baked sweet potato

1.5 L water


  • In a big bowl, combine fish paste with shallot, garlic, white pepper, dried shrimp, fish sauce, sugar, salt and sesame seed oil. Then add egg and mix well.
  • Add chayotte or jicama, mix well. Add tapioca starch and mix well again. Set aside.
  • Steam all of these below for about 20-30 minutes. Grease the steamer with very small amount of oil if you need, so the dumplings won't be sticky.


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