Steamed Dumplings Bandung Style(somay)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 263.5
  • Total Fat: 3.4 g
  • Cholesterol: 36.1 mg
  • Sodium: 28.2 mg
  • Total Carbs: 53.4 g
  • Dietary Fiber: 4.7 g
  • Protein: 5.0 g

View full nutritional breakdown of Steamed Dumplings Bandung Style(somay) calories by ingredient
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Number of Servings: 6


    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.

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 son ton skin between the index finger and thumb, gather edges together to make a waist.

Soybean Cake & Potato:
Cut in half and scrape a portion of the cake & potato side and fill it in with the filling.
Bitter Melon & Cucumber:
Cut in 3 to 4 pieces. Scrape the seed portion and fill it in with the base filling.

Cabbage leaves:
Dip the leaves in to hot water for a few seconds.
Steamed all of them until well done.
Instructios 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.

Number of Servings: 6

Recipe submitted by SparkPeople user DRKANIA.

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