Question: What meat is traditionally in the Indonesian variation of Shumai?
Context: A dim sim is a Chinese-inspired meat and vegetable dumpling-style snack food, popular in Australia and to a lesser extent in New Zealand.  The commercial snack food normally consists of minced meat (pork or lamb or chicken), cabbage, and seasoning, encased in a wrapper similar to that of a traditional "shumai" dumpling.  They can be served deep-fried or steamed and are commonly dressed or dipped in soy sauce.  They are either served in a common rectangular shape, or in a slightly larger circular shape.  An alternative way of cooking dim sims is to barbecue them, by cutting the dim sim in half along the long side and placing on a hot BBQ.  Vegetarian-style dim sim normally contains cabbage, carrot, vermicelli, chinese shiitake mushroom or other vegetable fillings, along with seasoning, although these are not generally available in commercial outlets.  Dim sims differ from typical Chinese dumplings in that they are often much larger, have a thicker, doughier skin and are shaped more robustly. Shaomai (), is a type of traditional Chinese dumpling, originated from Hohhot, Inner Mongolia.  In Cantonese cuisine, it is usually served as dim sum.  Along with Chinese diaspora, variation of Shaomai also appears in Japan (焼売, "Shumai") and Southeast Asia ("Siomay"). Sate Lilit is a satay variant from Balinese cuisine.  This satay is made from minced pork, fish, chicken, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper.  The spiced minced meat is wound around bamboo, sugar cane or lemongrass sticks, it is then grilled on charcoal.  Unlike skewers of other satay recipes which is made narrow and sharp, the bamboo skewer of sate lilit is flat and wide.  This wider surface allowed the minced meat to stick and settle.  The term "lilit" in Balinese and Indonesian means "to wrap around", which corresponds to its making method to wrapping around instead of skewering the meat. Cultured meat, also called synthetic meat, cell-cultured meat, clean meat, vat meat, lab-grown meat and in vitro meat, is meat grown in cell culture instead of inside animals.  It is a form of cellular agriculture.  Cultured meat is produced using many of the same tissue engineering techniques traditionally used in regenerative medicine.  The first cultured beef burger patty, created by Dr. Mark Post at Maastricht University, was eaten at a demonstration for the press in London in August 2013.  In part due to technical challenges associated with scaling and cost-reduction, cultured meat has not yet been commercialized.  In addition, it has yet to be seen whether consumers will accept cultured meat as meat. Batagor (abbreviation from: "Bakso Tahu Goreng", Sundanese and Indonesian: "fried bakso and tofu") is Sundanese Indonesian fried fish dumplings usually served with peanut sauce.  It is traditionally made from "tenggiri" (wahoo) fish meat.  Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make batagor.  Just like siomay, other complements to batagor are steamed cabbage, potatoes, bitter gourd and tofu.  Batagor is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.  Because being fried, batagor have crispy and crunchy texture.  Since the serving method is identical, today batagor and siomay often sold under one vendor, with batagor offered as variation or addition to siomay. West Indies Salad is a variation of crab meat ceviche that originated in the Mobile, Alabama area and is still a regional seafood delicacy enjoyed today.  West Indies Salad has been claimed as being created by the restaurateur Bill Bayley, the owner of Bayley's Restaurant south of Mobile on Dauphin Island Parkway, in 1947.  There are variations of the recipe, but the ingredients should always include lump blue crab meat, diced sweet white onions, garlic, lemon juice, cider vinegar, salt, pepper, and vegetable oil (traditionally Wesson oil).  There are recipes in the cookbook of the Junior League of Mobile (first published in the 1964 version of this cookbook) and the recently in the Times Picayune of New Orleans.  The dish is offered in many restaurants in the Mobile Bay area. Semur is a type of meat stew (mainly beef), that is braised in thick brown gravy commonly found in Indonesian cuisine.  The main ingredient used in "semur" gravy is "kecap manis" (sweet soy sauce), shallots, onions, garlic, ginger, candlenut, nutmeg and cloves, sometimes pepper, coriander, cumin and cinnamon might be added.  Soy sauce is the most important ingredient in the "Semur"-making process because it serves to strengthen the flavor, but it should still blended harmoniously with other ingredients.  In addition to the spices and seasonings, "semur" also consists of wide range of body of main ingredients with variation in the presentation, such as meat (mainly beef), beef tongue, potato, tofu, tomato, tempeh, eggs, chicken, fish and often sprinkled with "bawang goreng" (fried shallot) or other variations according to the tastes of the communities in each regions. Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce.  It is derived from Chinese Shumai.  It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped.  It is traditionally made from "tenggiri" (wahoo) fish meat.  Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay.  Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg and tofu.  Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice. Pasanda (Urdu: ‎ ) is a popular meat dish from the Indian subcontinent, notably North Indian and Pakistani, derived from a meal served in the court of the Mughal emperors.  The word is a variation on the Urdu word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within. A burro percherón is a traditional dish in the Mexican state of Sonora, mainly in the cities of Hermosillo and Guaymas.  A variation of the classic burrito, at present it is one of the most popular foods within the population of these cities, being offered in several establishments, fixed and mobile, where they are offered mainly at night, although recently there are establishments that offer burro percherón in its menu throughout the day.  Among the main and most striking features of burro percherón is that they are large in size and have an excellent taste due to the combination and concentration of the ingredients.  Traditionally the burro percherón are prepared with grilled meat (in some parts of charcoal-roasted meat), avocado, Mexican cheese or chihuahua cheese , tomatoes, there are variants of this depending on the place that offers it, the costs are acceptable given the quantity of food that is obtained, at present the establishments serving burros percherones are on the rise and there are chains that manage franchises extending to several parts of the country.
Answer: "tenggiri" (wahoo) fish meat