White Raddish 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.
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
Salt and pepper to taste
180 g Water Chesnuts finely chopped
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
Chili Garlic Sauce