Siomay Bandung

Step 1

Pat the shrimp and fish dry with paper towels by pressing gently, so they do not slide around when you mince them.

Step 2

Chop the shrimp into pieces the size of peas, then do the same with the fish fillet, keeping them in separate small bowls.

Step 3

Combine the shrimp and fish pieces in a medium bowl, then stir in 3 tablespoons tapioca starch, 0.5 teaspoon salt, and 0.25 teaspoon white pepper until the mixture holds together when squeezed.

Step 4

Fill a medium pot with 2 inches of water and place a bamboo or metal steamer basket inside so the basket bottom does not touch the water; bring to a rolling boil over medium-high heat, about 8 minutes.

Step 5

Wet your hands under cool water so the mixture does not stick to your fingers, then pinch off 1-tablespoon portions of the seafood mixture and roll each between your palms into a ball about the size of a cherry.

Step 6

Place each ball into a small square of parchment paper (about 2 by 2 inches, pre-cut), so the dumpling sits in the center of the square.

Step 7

Arrange the parchment-wrapped dumplings in the hot steamer basket in a single layer without touching, then cover the pot and steam over medium-high heat for 12 to 15 minutes, until the dumplings feel firm and spring back when poked gently.

Step 8

Combine 0.5 cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons lime juice, and 1 tablespoon red chili paste in a small bowl.

Step 9

Stir the sauce with a spoon until smooth and well blended, about 1 minute; if it feels too thick, thin with 1 to 2 tablespoons warm water until it reaches a pourable, slightly loose consistency.

Step 10

Transfer the steamed dumplings (still in their parchment) to a serving plate, then drizzle the warm peanut sauce over the top or serve the sauce in a small bowl on the side for dipping.