Steamed Spanish Mackerel Dumplings (Indonesian Shumai)

Steamed Spanish Mackerel Dumplings by Chinese Shumai (siu mai or shaomai). In Indonesian style, siomay use steamed king mackerel fish dumplings for the meat filling. The taste is so appetizing because it is served with peanut sauce, sweet soy sauce, and a dash of lime juice. Savory, sour, and sweet dish to flavorful your day!

What is Indonesian Steamed Spanish Mackerel Dumplings?

If you have ever visited Indonesia, you will be familiar with this dish. We call it Siomay Bandung. You can find it from the food carts to the restaurant. The seller usually adds the ‘Bandung’ name to the Siomay because it originated from Bandung City in West Java of Indonesia. Besides originated from Bandung, the inspirations come from Chinese pork shumai. The word of siomay itself is derived from shaomai (also spelled shui mai, shu mai, sui mai, sui maai, shui mei, siu mai, shao mai, siew mai, or siomai), the traditional Chinese dumpling.

What is the differences between Indonesian Siomay and Chinese Shumai?

In fact, siomay is different than other siu mai that you have known, especially the Chinese siu mai that usually fund in dim sum menu.
The first different thing is the main ingredient of siomay. It use batang fish, belida fish, tenggiri fish or king mackerel fish. It also mixed with tapioca flour. Even, nowadays, Indonesian people use chicken, shrimps, or crabs, but the original one is using the king mackerel fish or Spanish mackerel. It is the reason in Indonesian style, the smell of the shumay is strong. Meanwhile, the taste and aroma of Chinese-style shumai is softer and the aroma is not too strong. It because there is no use of fish in this menu.

From the difference in ingredients, the texture is certainly not the same. Siomay Bandung has a more chewy and tough texture. Meanwhile, Chinese shumai feels softer. If you try it together, you will feel quite a difference in the texture of the two of them.

Serving? They have different serving also.

In the aspect of how to serve there are also striking differences. Even though they have same tecnique by steaming, dumplings are usually accompanied by other complementary ingredients, such as white tofu, fried tofu, cabbage, steamed potatoes, bitter melon, and steamed eggs. It served in small pieces cutting and pouring with sweet and savory peanut sauce.

Do not forget, usually many people add lime juice before eating a serving of dumplings. In addition to making it taste fresh, lime can also be useful for disguising the fishy smell that usually comes from this food.

Meanwhile, shumai is a part of dim sum. People prefer to serve it in a bamboo steamer container, complete with a sweet and sour dipping sauce. Sometimes people eat it with other types of dim sum, such as hakau, char siu bao, claws, and so on. But the sensation and taste are still delicious even though you eat it without a companion.

What do you need to make it?

• Grounded Spanish or King Mackerel – be sure to make fresh fish. You can grind the fish meat when it’s cold so that it blends with the dumpling sheet.
• Shallots and Garlic – this is to add a savory and flavorful flavor to the ground fish.
• Eggs – of course there must be ingredients to put the ingredients together for this dumpling. This egg will make the best adhesive tool in this recipe as it adds a savory flavor too.
• Tapioca flour – this is the ingredient that measures the elasticity of the dumplings.
• Water – to make the fish paste less thick.
• Rectangular Dumpling Sheet – this you can use any brand or sheet of dumplings you like.
• Seasoning – You will need mushroom broth powder, sea salt, white pepper powder. You can adjust this spice to your taste.
• Vegetable oil – this oil is used to coat the steamer so that it is not sticky and shiny.

How to Make Indonesian Steamed Spanish Mackerel Dumplings

In this recipe, it is easy. You just need to mix all the ingredients. Firstly, add the Spanish mackerel to the food processor. Next, add eggs, garlic and shallot.

After that, add some seasonings like mushroom stock powder, sea salt, and white pepper powder.

Then, add tapioca starch.

Grind it but don’t be too smooth so there will be some spanish mackerel texture in the dumplings.

Place about 1 tablespoon of filling on the dumpling wrapper.

You can wrap it as you like or you can wrap it like I do (see the step-by-step image).

Add a thin layer of oil above the steamer to avoid sticking to the ground.

Steam the dumplings for about 15-20 minutes. After the dumpling is cooked, place them on the plate.

Best to serve it with peanut sauce. I share the recipe for how to make tasty Spicy Peanut Sauce also. Enjoy!

Tips & Trick for Best Indonesian Steamed Shumai/Dumplings

• If using mackerel fish, choose mackerel fish that are flat in shape. Flat mackerel fish will make good dumplings that stick together, because it has a chewy meat texture.

• Make sure to choose fish that is still fresh. If you buy fish at the supermarket, make sure the fish is fresh first.

• In grinding fish, it is best if the fish should be cold so that it is sticky.

• Grind with a meat grinder or blender.

• If using a meat grinder, it must be done repeatedly so that the results are sticky.

• In order for the dumplings to come together, just add the egg white for the binder.

• We can add texture-enhancing ingredients to make it more delicious when bitten, such as pieces of broccoli, jicama, bamboo shoots, and shitake mushrooms.

• All ingredients except flour must be stirred and kneaded in a cold state to combine.

• When the flour comes in, the dumplings only need to be stirred until blended. After the dough is combined, then we can put it in the dumpling skin and mold it.

• We can shape the dumplings ourselves and fold the edges a little. For form, you can create as you like.

• To steam it, line the steamer with banana leaves with oil or oil so that it doesn’t stick to the steamer.

• Steam 10-15 minutes on medium heat.

• Before steaming, dumplings can be sprayed with water so they don’t dry out.

Are you hungry more for Asian dishes?

•  Vietnamese Spring Rolls: Shrimp and Spicy Tuna
• Hainanese Chicken Rice
• Spicy Thai Chicken Basil
• Spicy Taichan Chicken Satay

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