Dumplings and filled pastries
Siomai, a Chinese-influenced classic in Filipino cuisine, is made by filling whole-wheat wrappers with a chicken and shrimp mixture and steaming them. Since they are not fried and use whole-grain wrappers, they make a light yet satisfying snack.
In a bowl, thoroughly mix the ground chicken, finely chopped shrimp, grated carrot, scallions, ginger, soy sauce, sesame oil, and salt.
Place a 5 ml measure of filling in the center of each wrapper. Gather the edges upward to form an open-top pouch.
Line the steamer basket with parchment paper and arrange the dumplings on top. Cover and steam for 20 minutes.
Serve hot, with soy sauce on the side if desired.
Lightly oil the bottoms of the dumplings before steaming so they do not stick to the paper. Contains gluten (wrappers), soy, sesame (sesame oil), and shellfish (shrimp).
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