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Freshly steamed and ready to eat
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.

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 
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