Steamed Chicken and Shrimp Dumplings
Ingredients
- 250 grams ground chicken
- 200 grams coarsely chopped shrimp
- 1 egg white
- 1 jicama, grated
- 1 scallion, finely sliced
- 120 grams sago flour
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon Totole seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Dumpling wrappers, as needed
- Grated carrot, as needed for topping
Preparation
Mix all main ingredients except carrot and dumpling wrappers until well combined.
Taste test a small amount of the mixture by boiling or frying it and adjust seasoning if necessary.
Prepare a dumpling wrapper, brush with water, add filling, fold to seal, and top with grated carrot.
Repeat this process until all ingredients are used.
Heat the steamer and oil the steaming surface to prevent sticking.
Steam the siomay for 20 to 30 minutes.
Serve with peanut sauce or chili sauce.
