Holiday Ayo - Siomay is often used as a healthy snack, but it still tastes delicious. It's not hard to find this culinary one. However, there are still many people who think that dumplings and dim sum are the same thing, even though they are very different.

Foods originating from China called dimsum and dumplings are popular for Indonesians. The soft dough is added with complementary sauce which adds to the delicious taste.

Siomay is actually a type of dimsum. Dimsum is a term for small foods that are processed by steaming, baking and frying. Dimsum from South China there are hundreds of types. But in West Java, there is siomay served with peanut sauce called siomay Bandung.

Dimsum is identified as processed chicken and flour served with chili sauce dipping sauce. While the dish which is commonly called Bandung siomay by the majority of Indonesians is identical to dumplings served with peanut sauce. Check out the difference between dimsum and dumplings so you won't be fooled again.

Here are 3 differences between dimsum dumplings and Bandung dumplings quoted via Twitter @txtdrkuliner:

1. Flour

Siomay dimsum and siomay Bandung use a mixture of wheat flour as the main ingredient. Both of these dumplings use sago flour to get a chewy texture in the dough.

In dimsum dumplings, usually you will use more wheat flour than sago flour with a mixture of other ingredients. The composition of wheat flour which is more than sago flour makes the dumplings feel denser but still chewy.

While in Bandung dumplings, sago flour is mostly used to get a chewy and soft texture. Hence the texture is heavier and the price is cheaper.

2. Protein

In addition to the type of flour, there is also protein which is the material for binding the dough for making dumplings for dimsum and dumplings in Bandung. This protein comes from animal protein such as fish and chicken meat that has been removed from the bone.

Dimsum dumplings are mostly made using chicken or shrimp as the main protein. But not a few also make dumplings dimsum with a mixture of fish, beef or pork. Meanwhile, Bandung dumplings often use fish meat as the main protein. Mackerel, yellow tail fish, barracuda and grouper are the types of fish that are mostly processed for dumplings.

3. Wrapping skin

Although they look similar, the wrapper for Bandung dumplings and dimsum dumplings are made of different materials. Both also have very different characteristics and characteristics. Siomay Bandung skin uses a mixture of cornstarch, wheat flour, water and salt. The dough is made into sheets that are thicker and chewy when steamed.

Siomay skin is dimsum using a mixture of flour and warm water without a mixture of cornstarch. As a result, the skin of the dimsum wrapper will be softer and thinner and not chewy in texture.