Material:
- 350 grams of chicken meat, minced
- 250 grams of shrimp, chopped
- 100 grams of starch
- 2 cloves garlic, mashed
- 1 tablespoon sesame oil
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 egg, beaten
Ingredients for skin:
- 10 pieces of dumpling skin
- 6 pieces out of white
- 5 medium potatoes
- 5 pieces pare
- 5 pieces of cauliflower, leaves trimmed bone
- 5 pieces of cucumber
Chili bean sauce:
- 100 grams of peanuts, toasted
- 50 grams of pecans, toasted
- 2 cloves garlic, fried
- 2 red chilies, steamed
- 1 tablespoon vinegar
- ½ tablespoon salt
- 2 tablespoons granulated sugar
- 100 cc of boiled water
Method:
- Material: mix all together, stirring until blended, then divide into 6 parts.
- Siomai: the contents of each dumpling skin with the dough ingredients, and forms such as bowls and Unpack the edge, set aside.
- Know: cut each triangle into 2 pieces, then each split into 2 triangles, dredge one side, fill with batter ingredients, set aside.
- Potatoes: cut each into 2, then dredge one side, fill with batter ingredients, set aside.
- Pare and cucumber: cut each finished fourth, then rake the seeds, fill with batter ingredients, set aside.
- Cabbage: dip in boiling water to wilt, then fill each sheet with the dough ingredients, fold, roll, set aside.
- Once everything is ready, steamed until cooked, remove from heat.
- Chili bean sauce: crushed peanuts, pecans, garlic, and red pepper, then add vinegar, salt, sugar, and water and stir well.
- Usually siomai Bandung presented together with chili bean sauce, ketchup, soy sauce, and lime. Good luck.
Portion size: 5 people