Siomay — Bandung, Indonesia

Siomay is an Indonesian dish of steamed fish dumplings, built from a paste of ground mackerel or similar fish bound with tapioca starch, then shaped and steamed until firm. It sits within the same family as the Chinese shumai dumpling it takes its name from, though it has taken on a different shape and a fish-forward filling more suited to Indonesian taste. It is closely associated with Bandung, in West Java, where street vendors and small eateries sell it as an everyday snack, though it is now found across Indonesian cities. A single plate typically brings together several components rather than fish dumplings alone: cubes of tofu, boiled potato, cabbage, bitter melon and hard-boiled egg are steamed alongside the fish dumplings and served together. To prepare it, the fish is ground and mixed with tapioca starch, egg and seasoning into a workable paste, which is either rolled into dumplings or used to stuff tofu and other vegetables. Everything is steamed until cooked through, then left to cool slightly before being sliced into bite-sized pieces. The dish is finished at the table: the pieces are arranged on a plate and coated generously with a thick peanut sauce, then drizzled with sweet soy sauce, a chili sauce and a squeeze of lime juice. What distinguishes this version from other stuffed-dumpling dishes in the region is the mixed platter format, closer to a full small meal than a single dumpling type, and its layered sauce of peanut, soy, chili and lime rather than a simple dipping sauce. The choice of fish, the thickness of the peanut sauce and the balance of chili can vary from one vendor to the next, and vegetarian versions built only from tofu and vegetables are also common.