Siomay Bandung

I like Chinese steamed dumplings much better than Bandung steamed dumplings since I don't really like peanut sauce and Bandung Steamed Dumplings usually has no shrimp in it. But anyway, it's one of the most popular food here, and... I had it this afternoon!

Siomay Bandung

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

SKIN INGREDIENTS
10  pieces of  wanton skin
6  pieces of tofu  (2" by 2" by 1/2")
5  med  potatoes
5  bitter melons
5  cabbage leaves slice stem thin
5  cucumbers

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

GARNISH
Ketchup
Sweet soy sauce
Lime

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.
• Tofu and Potato: Cut in half and scrape a portion of tofu 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.
• 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.