batagor | country | indonesia <tsp> shumai | dishvariation | siomay <tsp> shumai | ingredient | shiitake <tsp> batagor | dishvariation | shumai <sep> batagor (abbreviated from baso tahu goréng, sundanese: 'fried bakso [and] tofu') is a sundanese dish from indonesia, and popular in southeast asia, consisting of fried fish dumplings, usually served with peanut sauce it is traditionally made from minced tenggiri (spanish mackerel), although other types of seafood such as tuna, mackerel, and prawn may also be used the fish paste is subsequently stuffed into wonton skins or filled into tofu, and then deep fried in palm oilstreet-side batagor fried dumplings are usually served with fried tofu and finger-shaped fried otak-otak fish cakes these batagor components are cut into bite-size pieces and topped with peanut sauce, kecap manis (sweet soy sauce), sambal (chili paste), and lime juice as a fried food, batagor generally have a crispy and crunchy texture; since its serving method is identical, batagor and siomay are often sold by the same vendor, with batagor being offered as a crispy variation of siomay 
batagor is found in the country of indonesia. it is a variation on siomay or shumai. the latter of which includes shiitake.batagor and indonesia siomay are often sold by the same vendor