Jakarta, IO – Indonesian-style dumplings known as “siomay” grabbed the top spot as the best dumplings in the world according to Taste Atlas, a site that frequently reviews traditional dishes, local ingredients and authentic restaurants from various countries.
The small ball of dough, made of fish, scores 4.8, beating other dumplings including Guotie from China and Hamamatsu Gyoza from Japan.
Siomay is usually served with steamed eggs, potatoes, cabbage, tofu and bitter gourd, mixed with savoury peanut sauce. According to historical record, siomay is a modified version of Chinese shumai, introduced by Chinese immigrants during the Dutch colonisation.
Coming second is Guotie from China, which is customarily filled with minced pork, Chinese cabbage, spring onions, ginger and sesame oil. Its texture, which is crispy on the outside and soft on the inside, is unique because it is cooked by frying it with a little oil.
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Next is the rank is Tangbao, also from China. It is cooked by steaming in a broth. Generally, it is filled with minced pork or crab and then served when it is still hot. That way, the broth inside is still liquid and warm when eaten.
Ranked fourth is Hamamatsu Gyoza from Japan. The typical cooking method is that each piece is arranged in a circle and fried, making it easy to identify. The filling contains cabbage, onions, pork, and spices such as ginger and garlic, served with bean sprouts topping. (bp)