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Chicken Siew Mai

Serves: 1
Ingredients
Wonton wrap, round, 8cm diameter 1 pc
Siew Mai filling 25 gm
Carrot, finely chopped to garnish
For the Siew Mai filling:
Chicken thigh, minced 450 gm
Ice as needed
Potato starch 200 gm
Salt 5 gm
Vegetable powder 10 gm
Sugar, white 15 gm
Shitake mushroom 25 gm
Water chestnut 25 gm
Sesame oil 3 tbsp
Oil, flavoured 3 tbsp
Vegetable shortening 1 tbsp
Method
In a mixer, add chicken and ice and mix until the ice has melted.
Add potato starch and mix well.
Add the salt, vegetable powder, pepper and sugar; mix for 5 minutes.
In a separate bowl, add mushroom, water chestnut, sesame oil, flavoured oil and vege-table shortening; mix well.
Place the wonton wrapper in the palm of your hand and place some filling in the middle.
Fold the edges of the wonton wrapper around the sides of the filling, forming pleats.
Compress the filling into the base of the wrapper so that there is no air trapped in the mix.
Place a pinch of finely chopped carrots on top of the dim sum as garnish.
Steam them for 6 minutes or until cooked through and serve.

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