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a plate of siomay bandung

Siomay Bandung, Indonesian Steamed Fish Dumplings with Peanut Sauce

A beloved street food from West Java, Siomay Bandung is Indonesia’s take on steamed dumplings. Made with a blend of ground fish, chicken, and shrimp, this dish is served with steamed vegetables and a rich, savory peanut sauce. Perfect as a hearty lunch or light dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 5 People
Course: Main Course
Cuisine: Indonesian, Sundanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Dumpling Mixture
  • 9 oz ground mackerel ikan tenggiri – or use cod or pollock
  • 3.5 oz ground chicken daging ayam giling
  • 1.7 oz minced shrimp udang cincang
  • 3.5 oz tapioca starch tepung kanji – also called cassava starch
  • 1 large egg
  • 8 wonton wrappers optional; see notes
Seasoning
  • 5 garlic cloves minced (bawang putih)
  • ½ tsp ground white pepper lada putih bubuk
  • ½ tsp salt
  • 1 tbsp sugar
  • 2 scallions thinly sliced (daun bawang)
Steamed Accompaniments
  • 2 bitter melons pare, cut into 1.2-inch (3 cm) rings, seeds removed
  • 2 medium potatoes peeled, halved, and steamed
  • 3.5 oz firm tofu tahu, cut into triangles
  • 2 hard-boiled eggs halved
  • 6 cabbage leaves kol, blanched and rolled
Peanut Sauce
  • 5.3 oz roasted peanuts kacang tanah, ground
  • 3 garlic cloves lightly fried
  • 1 red chili cabai merah, fried – optional, for mild heat
  • 3 candlenuts kemiri – or substitute with macadamia or cashew nuts
  • 1 cup coconut milk santan
  • 1 tsp sugar
  • ⅓ tsp salt

Instruction
 

Prepare the Dumpling Mixture
  1. In a large bowl, mix ground fish, chicken, shrimp, egg, tapioca starch, and all seasoning ingredients. Stir or knead until the mixture is smooth and sticky.
  2. If using wonton wrappers: place 1 tablespoon of the mixture in the center of each wrapper, gather the edges to form a pouch or cone.
  3. For bitter melon: fill the hollow centers with the dumpling mixture.
  4. Shape remaining mixture into small balls or oval dumplings.
Steam the Dumplings and Sides
  1. Arrange dumplings, stuffed bitter melon, tofu, potatoes, cabbage rolls, and eggs in a steamer.
  2. Steam for 25–30 minutes, or until fully cooked and firm.
Make the Peanut Sauce
  1. In a small saucepan, combine ground peanuts, fried garlic, chili, candlenuts, coconut milk, sugar, and salt.
  2. Bring to a gentle boil over medium heat, stirring constantly to prevent curdling.
  3. Simmer until the sauce thickens and becomes creamy, about 10–15 minutes.
Assemble and Serve
  1. Arrange steamed dumplings, vegetables, tofu, and egg on a plate.
  2. Generously pour warm peanut sauce over the top.
  3. Optional: drizzle with sweet soy sauce (kecap manis), chili sauce, and a squeeze of lime or calamansi juice before serving.

Notes

  • Fish substitution: Mackerel (ikan tenggiri) has a strong flavor typical in Southeast Asian cuisine. Cod or pollock are milder and more accessible alternatives.
  • Tapioca starch: Labeled as cassava flour or tapioca flour in most Asian or Latin American markets. Do not substitute with corn starch.
  • Candlenuts (kemiri): These nuts add creaminess and a distinct taste. If unavailable, use macadamia or unsalted cashew nuts.
  • Bitter melon (pare): This is quite bitter and may be an acquired taste. You can omit it or substitute with zucchini rings for a similar look without the bitterness.
  • Wonton wrappers: Not traditionally used in authentic Siomay Bandung, but common in modern versions. You can skip them and steam the dumplings directly.
  • Coconut milk: Use full-fat canned coconut milk for best results. If unavailable, peanut butter diluted with warm water can be a backup, though the taste will differ.
  • Sweet soy sauce (kecap manis): This is a thick, sweetened soy sauce. Can be found in Asian markets or online. Optional but highly recommended for authentic flavor.