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Indonesian siomay

Indonesia

A steamed snack that carries Chinese technique into Indonesian street food.

Indonesian siomay adapts Chinese shaomai into a local fish dumpling street-food plate with peanut sauce. This atlas treats the dish through evidence, technique, and present-day use rather than a single neat origin story.

This entry is written as a working Dumpling-pedia note: what it is, where it shows up, what people claim about it, and how much of that claim can stand up.

What It Is

Indonesian siomay adapts Chinese shaomai into a local fish dumpling street-food plate with peanut sauce.[1]

Why It Matters

A street-food and snack culture staple adapted to Indonesian tastes and halal preferences.[1]

Origin Story

Indonesian siomay adapts Chinese shaomai into a local fish dumpling street-food plate with peanut sauce.[1]

  • The name points to shaomai/siu mai influence.[1]
  • Bandung-style siomay is commonly served with tofu, potatoes, cabbage, and peanut sauce.[1]

Recipe Outline

Steam fish-starch dumplings and vegetables, then dress with peanut sauce.[1]

Ingredients

  • fish
  • tapioca starch
  • garlic
  • tofu
  • cabbage
  • peanut sauce

Steps

  1. Make fish paste.
  2. Shape or wrap.
  3. Steam with accompaniments.
  4. Serve with sauce.

Use tofu, mushrooms, and tapioca with peanut sauce.

Related Dumplings

Shaomai

China and Cantonese dim sum diaspora

Compare

Connections, With Caution

Shaomai: localized from

Name and form derive from Chinese shaomai, localized in Indonesia.[1]

Sources

Asian Dumplings

Source

Andrea Nguyen · Ten Speed Press · 2009-08-25

Used for: Technique and broader Asian dumpling taxonomy.

Technique and broader Asian dumpling taxonomy.

cookbook reference - Accessed 2026-06-30