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Loading...Crispy Bandung-style fish dumplings wrapped in wonton skins and deep-fried until deeply golden, then served with a rich, spicy peanut sauce. This beloved Sundanese street food pairs the savory taste of seasoned fish paste and tofu with the nutty, lightly sweet depth of palm-sugar peanut gravy.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings4
Yield4 servings (about 20 dumplings)
Nutrition Facts
Per serving (estimated)
- 525 kcalCalories
- 32 gFat
- 6 gSaturated Fat
- 28 gCarbs
- 4 gFiber
- 7 gSugar
- 28 gProtein
- 780 mgSodium
- 620 mgPotassium
- 160 mgCalcium
- 3 mgIron
- 9 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the dumplings
- 400 g skinless mackerel or tenggiri fillets, roughly chopped
- 200 g firm tofu, cut into 2 cm cubes and patted dry
- 50 g tapioca flour
- 1 large egg
- 3 garlic cloves, minced, plus 2 shallots, finely grated
- 1 tsp fine sea salt and 1/2 tsp ground white pepper
- 20 square wonton wrappers
- 750 ml neutral oil, for deep-frying
For the spicy peanut sauce
- 150 g roasted unsalted peanuts
- 3 red bird's-eye chilies, stemmed
- 2 garlic cloves
- 2 small shallots, halved
- 1 tbsp grated palm sugar
- 1 tbsp tamarind paste
- 2 tbsp sweet soy sauce (kecap manis)
- 250 ml water with 1/2 tsp salt
For serving
- 1 lime, cut into wedges
- 2 tbsp sweet soy sauce, for drizzling
- 2 bird's-eye chilies, thinly sliced
- A handful of fresh cilantro leaves
Directions
- Make the fish paste: pulse the fish, garlic, shallots, salt, white pepper, egg, and tapioca flour in a food processor until smooth and sticky, scraping down the sides once; chill for 15 minutes.
- Drain the tofu cubes on paper towels for 5 minutes, then pat dry so the wrappers stay crisp during frying.
- Assemble the dumplings: place a tofu cube in the center of each wonton wrapper, top with 1 heaped tablespoon of fish paste, fold the corners up over the filling, and pinch to seal so the paste locks the tofu inside.
- Heat the oil in a deep saucepan to 175°C (350°F); fry the dumplings in small batches for 4 to 5 minutes, turning, until deeply golden and crisp, then drain on a wire rack.
- Make the peanut sauce: blend the peanuts, chilies, garlic, shallots, palm sugar, tamarind, sweet soy sauce, water, and salt until a coarse paste forms.
- Pour the sauce into a small saucepan and simmer gently for 6 to 8 minutes, stirring often, until it thickens to a spoonable consistency; loosen with a splash of water if it tightens too much.
- Taste and adjust the seasoning, adding more palm sugar for sweetness, tamarind for tang, or chilies for heat.
- Pile the hot dumplings onto a plate and serve immediately with the warm peanut sauce, lime wedges, a drizzle of sweet soy sauce, and a scatter of fresh cilantro.
- Pass sliced chilies at the table for anyone wanting extra fire.
Cook’s Notes
- Tenggiri (Spanish mackerel) is the traditional choice; any firm, oily white fish such as mackerel or snapper works well in its place.
- Frying at 175°C is essential; too cool and the dumplings soak up oil and turn greasy, too hot and the wrapper burns before the fish cooks through.
- The fish paste should be sticky enough to hold its shape; if loose, add another teaspoon of tapioca flour.
- Serve the dumplings the moment they leave the oil so the wonton skins stay shatteringly crisp against the creamy sauce.
- The peanut sauce keeps refrigerated for up to 4 days; loosen with warm water and reheat gently before serving.
