Siomai

Method

Combine minced pork, carrot, spring onion, soy sauce, sesame oil, cornflour, garlic and white pepper in a bowl, stirring until the mixture is well incorporated. Place approximately one teaspoon of filling in the centre of each wrapper, then gather the corners upwards and gently press to create the characteristic open-topped dumpling shape, ensuring the filling is visible at the top. Bring water to a rolling boil in a steamer and arrange the siomai on dampened greaseproof paper, leaving space between each dumpling. Steam for 8-10 minutes until the pork is cooked through and the wrappers are tender. Serve immediately with a dipping sauce of soy sauce mixed with calamansi juice or rice vinegar.