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!
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.
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