Cireng (Aci Digoreng, or fried tapioca dumplings) is a beloved Bandung specialty, now with a modern twist! Crispy and crunchy on the outside, with a spicy shredded chicken filling inside that's totally addictive.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 g Dumpling skin: tapioca flour
- 50 g all-purpose flour
- 200 ml hot water
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 stalk scallion, finely sliced
- 150 g Filling: shredded chicken
- 3 tbsp sambal (Indonesian chili sauce)
- 1 tbsp sweet soy sauce (kecap manis)
- 1/2 tsp salt
- Oil for frying
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👩🍳 Instructions
- 1 Mix the tapioca flour and all-purpose flour, then add the salt and garlic powder.
- 2 Pour in the hot water little by little while kneading.
- 3 Knead until the dough is smooth and no longer sticky, then add the scallion.
- 4 Make the filling: mix the shredded chicken with sambal, sweet soy sauce, and salt.
- 5 Take a small handful of dough and flatten it in the palm of your hand.
- 6 Add 1 tsp of filling in the center, then shape into a ball and seal well.
- 7 Heat oil over medium heat.
- 8 Fry the cireng until puffed up and golden brown, about 4-5 minutes.
- 9 Remove and drain on parchment paper.
💡 Tips
• The water must be truly hot (boiling) so the dough can become smooth and pliable.
• Don't add too much filling so the cireng doesn't burst open while frying.
• You can swap the filling for mozzarella cheese or corned beef instead.
📊 Nutrition Facts / serving
320
Calories (kcal)
12 g
Protein
14 g
Fat
38 g
Carbs
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