Name: Indonesian Steamed Fish Dumplings with Peanut Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings (about 16 dumplings)
Cuisine: Indonesian
Ingredients: 500 g skinless mackerel fillets (or tuna), deboned; 150 g tapioca starch; 1 large egg, lightly beaten; 3 cloves garlic, peeled; 2 shallots, peeled; 1 tsp fine sea salt; 1 tsp sugar; 1/2 tsp ground white pepper; 2 tbsp ice water; 1 small Chinese cabbage, cut into 4 cm wedges; 2 medium potatoes, peeled and halved; 1 small bitter gourd, sliced 1 cm thick (optional); 200 g firm tofu, cut into 2 cm cubes; 4 hard-boiled eggs, peeled; Banana leaves or parchment, for lining; 200 g roasted unsalted peanuts; 3 cloves garlic, peeled; 2 red bird's eye chilies (adjust to taste); 1 tbsp palm sugar, grated; 1 tbsp kecap manis (sweet soy sauce); 1 tsp tamarind paste; 1/2 tsp salt; 200 ml warm water, plus more as needed; 3 tbsp kecap manis; 1 lime, cut into wedges; Extra fried shallots, for garnish

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A beloved Indonesian street favorite, these silky steamed fish dumplings are made from mackerel paste seasoned with garlic and pepper, then served with steamed cabbage, potatoes, tofu, and hard-boiled eggs. The signature sweet-savory-spicy peanut sauce brings everything together for a comforting, protein-rich meal that is light yet deeply satisfying.

Prep Time25 mins

Cook Time30 mins

Total Time55 mins

Servings4

Yield4 servings (about 16 dumplings)

Nutrition Facts

Per serving (estimated)

510 kcalCalories
22 gFat
4 gSaturated Fat
42 gCarbs
6 gFiber
9 gSugar
35 gProtein
720 mgSodium
880 mgPotassium
135 mgCalcium
4 mgIron
28 mgVitamin C
95 mcgVitamin A

Ingredients

For the fish dumplings

500 g skinless mackerel fillets (or tuna), deboned
150 g tapioca starch
1 large egg, lightly beaten
3 cloves garlic, peeled
2 shallots, peeled
1 tsp fine sea salt
1 tsp sugar
1/2 tsp ground white pepper
2 tbsp ice water

For the steamed accompaniments

1 small Chinese cabbage, cut into 4 cm wedges
2 medium potatoes, peeled and halved
1 small bitter gourd, sliced 1 cm thick (optional)
200 g firm tofu, cut into 2 cm cubes
4 hard-boiled eggs, peeled
Banana leaves or parchment, for lining

For the spicy peanut sauce

200 g roasted unsalted peanuts
3 cloves garlic, peeled
2 red bird's eye chilies (adjust to taste)
1 tbsp palm sugar, grated
1 tbsp kecap manis (sweet soy sauce)
1 tsp tamarind paste
1/2 tsp salt
200 ml warm water, plus more as needed

For serving

3 tbsp kecap manis
1 lime, cut into wedges
Extra fried shallots, for garnish

Directions

Make the fish paste: in a food processor, combine the mackerel, garlic, shallots, egg, salt, sugar, white pepper, and ice water. Pulse for 2-3 minutes until completely smooth, pale, and very sticky; the mixture should hold its shape when a small mound is dropped back in.
Add the tapioca starch and gently fold in by hand just until incorporated; do not overmix or the dumplings will turn tough. Keep the paste cold while you work.
Line a large bamboo or metal steamer with banana leaves (or parchment punched with holes). With wet hands, shape the fish paste into flattened patties about 5 cm wide and 2 cm thick. Tuck a small piece of tofu into the center of about half of them for stuffed siomay.
Arrange the cabbage, potatoes, bitter gourd, tofu cubes, and whole eggs in the steamer basket in a single layer where possible. Place the fish dumplings on top, leaving space between them for steam to circulate.
Cover and steam over a rolling boil for 20-25 minutes, until the dumplings are firm to the touch and register 74°C (165°F) at the center. The eggs and potatoes should also be hot through.
While everything steams, prepare the sauce: blend the peanuts, garlic, chilies, palm sugar, kecap manis, tamarind, salt, and warm water until smooth but with a slightly grainy texture. Transfer to a small saucepan and simmer gently for 5 minutes, stirring and loosening with a splash of water if needed; the sauce should coat a spoon but still be pourable.
Transfer the dumplings, vegetables, tofu, and eggs to a large platter. Drizzle generously with kecap manis and squeeze lime over the top.
Sprinkle with fried shallots and serve immediately, with the warm peanut sauce and extra kecap manis on the side for dipping.

Cook’s Notes

Keep the fish paste and your hands cold throughout shaping; this is the secret to a springy, snappy texture rather than a mushy one.
Mackerel gives the most traditional flavor, but yellowtail, Spanish mackerel, or even lean tuna all work well. Avoid oily freshwater fish that turn mushy.
Do not overprocess the fish or overmix the starch; stop the moment everything comes together to preserve tenderness.
Make the peanut sauce ahead and reheat with a splash of water; it thickens as it sits. For a thinner, more pourable sauce, add more warm water.
Bitter gourd is optional but adds the classic bitter note that balances the rich, sweet peanut sauce; blanch the slices for 1 minute before steaming to mellow the flavor.