Cilok, chewy dumplings in spicy peanut sauce, is a popular Indonesian street food. In this recipe, we make the dumplings using oats and tapioca starch to create a signature chewy texture and mix in ground toasted dried shrimp, scallions, garlic, salt, sugar and pepper to add a flavorful umami taste. We then boil the dumplings until cooked and serve with a quick and spicy peanut sauce.
Oats Dumplings in Peanut Sauce
Ingredients
For the dumplings
- 1 cup (100g) Quaker Oats (ground into flour)
- 1 cup (100g) tapioca starch
- 2 scallions, thinly sliced
- 2 tablespoons dried shrimp, toasted and ground
- 2 cloves garlic, grated
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ground pepper
- 6 3/4 ounces (200 ml) warm water
For the peanut sauce
- 1/4 cup (59 ml) chunky peanut butter
- 1 tablespoon sambal oelek (or 1 clove garlic + 3 red chilies, ground)
- 1/4 cup (25g) palm sugar (or brown sugar)
- 1 tablespoon fish sauce
- 3 2/5 ounces (100 ml) water
- 1 tablespoon kecap manis (Indonesian sweet soy sauce)
Directions
For the dumplings
Combine ground oats, tapioca starch, scallions, dried shrimp, garlic, salt, sugar and ground pepper in a mixing bowl. Add water in batches and work into the dough until no longer sticky. You may not need to use all the water. If you end up with a runny dough, fix it by adding equal amounts of oat flour and tapioca starch. Shape into 32 balls.
Boil a large stockpot full of water. Gently drop the dough into the boiling water. Once the dumplings float to the surface, cook for another 2 minutes, then remove with a slotted spoon. Serve immediately with peanut sauce.
For the peanut sauce
Place all ingredients in a saucepot. Bring to a boil over medium heat, stirring until the mixture is combined.
Serves: 4 | Serving size: 8 dumplings
Nutrition (per serving): Calories: 345; Total Fat: 9.8g; Saturated Fat: 4.3g; Monounsaturated Fat: 0.5g; Cholesterol: 2mg; Sodium: 612mg; Carbohydrate: 59.6g; Dietary Fiber: 4.1g; Sugar: 19.1g; Protein: 8.8g
