siomay

Siomay is a traditional Indonesian dish of steamed fish dumplings that is especially associated with Sundanese cuisine from Bandung, West Java. The name is believed to derive from the Chinese shumai, though the Indonesian version uses local ingredients and techniques. It is typically served as a complete platter rather than as a single dumpling, often accompanied by a peanut sauce and various vegetables.

The dumplings are made from finely minced fish, commonly tenggiri (wedge grouper) or other white fish, mixed with tapioca starch to give a chewy texture. The fish mixture is seasoned with garlic, shallots, white pepper, and salt, sometimes with a hint of lime or coriander. The filling is formed into small dumplings and wrapped in leaves of napa cabbage or banana leaves before being steamed until firm.

To serve, siomay is presented with a assortment of steamed or blanched accompaniments such as cabbage, potatoes, tofu, tempeh, and often a boiled egg. The dish is completed with a rich peanut sauce (kuah kacang) made from ground peanuts, palm sugar, garlic, chilies, and lime juice, plus a splash of sweet soy sauce (kecap manis). Additional condiments may include cucumber and a squeeze of lime, with chili sauce on the side.

Siomay is widely sold as street food and in casual eateries across Indonesia. Regional variants exist, with differences in fish choice, thickness of the sauce, or additional vegetables, but the core concept remains steamed fish dumplings served with peanut sauce and vegetables.