Siomay Bandung (Steamed Fish Dumplings with Peanut Sauce)
Soft steamed fish dumplings served with potato, cabbage, tofu and egg under a spoonful of peanut sauce.
Made with Satay sauce and Sambal oelek (chilli sambal). Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £2.56 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes for 12 to 15 minutes until just tender, and add the eggs for the last 8 minutes. Drain, peel the eggs and halve them.
14 min - 2
Put the cod, cornflour, spring onion, raw egg, garlic, pepper and salt in a food processor. Pulse to a sticky, smooth paste. Add a splash of cold water if it is stiff.
- 3
With wet hands, shape the mixture into 16 balls the size of a golf ball. Place them on a lightly oiled steamer lined with baking paper, leaving gaps.
- 4
Steam the dumplings over simmering water for 15 minutes. Add the cabbage and tofu to the steamer for the last 7 minutes. The dumplings should be firm and white right through.
15 min - 5
Warm your ready made satay sauce (see the base recipe) with a splash of water until steaming hot.
- 6
Divide the dumplings, potatoes, cabbage, tofu and egg between bowls. Pour over the sauce and serve with sambal from your base recipe and lime wedges.
Tips
- Keep the fish cold. Cold fish makes a bouncy mixture, warm fish makes a loose one.
- Wet your hands before shaping so the paste does not stick.
- Check the thickest dumpling is cooked through: it should be opaque with no raw fish in the middle.
Storing and freezing
Keep for 1 day in the fridge, cooled within 1 to 2 hours. Re-steam until steaming hot all the way through. Uncooked dumplings freeze for up to 1 month.
Questions
Can I use a different fish?
Yes. Haddock, pollock or a mix with a little prawn all work. Choose a firm, white, boneless fish for the best bounce.
Is it gluten free?
Yes. Cornflour replaces the wheat or tapioca flour sometimes used. Check cornflour, sambal and satay sauce for gluten free labelling.
Do I need a steamer?
No. Use a metal colander or plate over a pan with a tight lid, or a stacking bamboo steamer. The dumplings need to sit above the water.
More made with satay sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.