Siomay Bandung (Steamed Dumplings Bandung Style)

Base Ingredients:

     350 gr ground chicken
     250 gr ground shrimp
     100 gr cornstarch
     2 cloves garlic, mashed
     1 Tbs. sesame oil
     1 tsp. salt
     ½ tsp. ground pepper
     1 egg, beaten

Skin Ingredients:

     10 pieces of won ton skin
     6 soybean cake size 5 x 5 x 1 cm
     5 medium size potatoes
     5 buah bitter melon
     5 pieces of cabbage leaves, slice the stem thin
     5 cucumbers

Sauce Ingredients:

     100 gr fried peanuts
     50 gr fresh fried candlenut
     2 cloves fried garlic
     2 steamed red chilies
     1 Tbs. vinegar
     ½ Tbs. salt
     2 Tbs. sugar
     100 cc water

Other Ingredients:

     Ketchup (tomato sauce)
     Sweet soy sauce


     Mix all the base ingredients to make a smooth base filling.

          o Trim the won ton skin 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.

 Soybean Cake & Potato:
          o Cut in half and scrape a portion of the cake & potato side and fill it in with the filling.

     Bitter Melon & Cucumber:
          o Cut in 3 to 4 pieces.  Scrape the seed portion and fill it in with the base filling.

     Cabbage leaves:
          o Dip the leaves in to hot water for a few seconds.

     Steam all of them until well done.

Instructions for the sauce:

     Ground all ingredients to form a paste.  Then add water and stir well.  If the sauce is thickened, add some more water.

Serving Instructions:

     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.

Makes 4-6 servings.