Freshly steamed and ready to eat
White Raddish Siomai
Daikon Siomai
Add a pinch of salt to the flour in a bowl, mix in the eggs and add a small quantity of water to help the pastry texture. Knead the pastry and set aside to rest for half an hour.
Mix the all the remain ingredients in a bowl and roll the pastry on a floured surface into approx 3\" squares. For each siomai, place a desert spoon of the mix in the centre of a square and gather the corners of the pastry to wrap the filling. place the siomai in the steamer in its own space (not touching others).
Steam for 10-12 minutes, mix the ingredients for the dipping sauce, serve and enjoy.
Ingredients:
2½ cups Flour
4 med Carrots grated
2 large White Reddishes (Daikon) grated and squeeze dried
4 cloves Garlic finely chopped
handfull Spring Onion finely chopped
2 Eggs
Salt and pepper to taste
180 g Water Chesnuts finely chopped
For the dipping sauce
¼ tsp Chili powder
2 cloves Garlic crushed
2-3 tsp Oyster sauce
4 tsp Light Brown Sugar
2 tbsp Light soy sauce
1 Lemon Squeezed
Alternative dipping sauce
Chili Garlic Sauce
by Liane Langitan-Nelson
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Liane Langitan-Nelson
Liane Langitan-Nelson
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