Sarawakian-style Steamed Bread Dumplings

Ingredients

In this adaptation, we infuse the traditional German Semmelknödel with the unique flavors of Sarawak. We incorporate aromatic Sarawakian ingredients such as lemongrass, ginger, and shallots to add a distinct Southeast Asian twist to the dish. Additionally, we steam the dumplings instead of boiling them, resulting in a lighter and more delicate texture. We alse have the original recipe for Semmelknödel, so you can check it out.

• 4 cups (480g) day-old bread, cubed 4 cups (480g) day-old bread, cubed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons cilantro, chopped 2 tablespoons cilantro, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 eggs, beaten 2 eggs, beaten
• Banana leaves, for steaming Banana leaves, for steaming

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 9g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a large bowl, combine the bread cubes and coconut milk. Allow the bread to soak for 10 minutes.
2. 2.
   Meanwhile, prepare a steamer and line it with banana leaves.
3. 3.
   After the bread has soaked, remove the lemongrass stalks from the mixture.
4. 4.
   Add the shallots, ginger, cilantro, salt, black pepper, and beaten eggs to the bread mixture. Mix well until all the ingredients are evenly incorporated.
5. 5.
   Shape the mixture into small round dumplings, about the size of a golf ball.
6. 6.
   Place the dumplings on the prepared banana leaf-lined steamer.
7. 7.
   Steam the dumplings over medium heat for 20-25 minutes, or until they are cooked through and firm to the touch.
8. 8.
   Remove the dumplings from the steamer and let them cool slightly before serving.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Banana leaves — If using fresh banana leaves, briefly pass them over an open flame to soften them and make them more pliable. If using frozen banana leaves, thaw them before use.

Tips & Tricks

• To enhance the flavor, you can add a tablespoon of Sarawakian black pepper to the dumpling mixture.
• Serve the dumplings with a dipping sauce made from soy sauce, lime juice, and a pinch of sugar for a tangy and savory accompaniment.
• If you prefer a spicier kick, add a finely chopped chili pepper to the dumpling mixture.

Serving advice

Serve the Sarawakian-style Steamed Bread Dumplings as a main course or as a side dish alongside a flavorful Sarawakian curry or stir-fried vegetables. Garnish with fresh cilantro leaves for an added burst of freshness.

Presentation advice

Arrange the steamed dumplings on a platter lined with banana leaves for an authentic touch. Sprinkle some chopped cilantro on top for a pop of color. Serve with the dipping sauce on the side.