BATAGOR AND SIOMAY (Dumplings)

Of all types of dumplings  that exist in Indonesia, the Bandung Dumpling is the most famous.

Dumplings or Siomay originated from a chinese dish called Shumai. It is believed to have first emerged from the region of Huhhot, Inner Mongolia. In its original recipes, this dish is made out of minced pork mixed of wheat flour. Some variations of shumai involved mushrooms and a little bit of cow meat. Because Muslims are the majority in Indonesia, pork dumplings are rarely food.

Dumplings here are usually made with mackerel, though some use shrimp, tuna, and other kinds o fish. There are several ways to serve dumplings in Chinese restaurants, dumplings are usually served with sweet and sour chili sauce, which you dip the dumplings in before eating them.

The Bandung Steamed Dumplings are served with cabbage, potato, egss, pare, and tofu (some are filled with dumpling dough), and peanut sauced is poured over them. You can also have soy sauce, chili, and a little lemon juice. Eat them while they’re warm, hmm.. yummii.

From these steamed dumplings. We go to batagor. It has same ingredients and is served in the same fashion, except for the fact that batagor arefried, not steamed. Batagor originated from Bandung around the 70s. Since they are fried rather than steamed. Batagor are very crunchy.

One of the most famous batagor stalls in Bandung is Batagor Riri, on 41^st Burangrang Street, Bandung. There is also Kingsley’s Batagor, on 25^th Veteran Street, Bandung, near Asia-Afrika Street.