Indonesian · PANTRYHOP RECIPE
Batagor Bandung
35 minutes · 4 servings · omnivore
A Bandung street-food favorite inspired by siomay, often served with peanut sauce.
Ingredients
Check you have the quantities below.
- 16 wonton wrappers
- 250 g ground fish or minced fish paste
- 200 g firm tofu, cut into cubes
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 3 tablespoons tapioca starch
- 3 tablespoons vegetable oil
- 1 cup peanut sauce
Let’s make it
- Mix fish paste, egg, garlic, salt, pepper, and tapioca starch to make a thick filling.
- Stuff the wonton wrappers and spoon some filling into hollowed tofu pieces. Seal any open edges.
- Pan-fry in a lightly oiled skillet over medium heat until the wrappers are crisp and the fish filling is cooked through, about 6 to 8 minutes.
- Serve with warm peanut sauce.
Cut the batagor into smaller pieces and serve the sauce on the side for dipping.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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