A Chinese-rooted classic in Filipino cuisine, siomai is made by filling whole wheat wrappers with a chicken and shrimp mixture and steaming them. Unfried and made with whole-grain wrappers, it makes for a light yet satisfying snack.
Mix the ground chicken, chopped shrimp, grated carrot, spring onion, ginger, soy sauce, sesame oil and salt together in a bowl.
Place a teaspoon of filling in the centre of each wrapper and gather the edges upward to form an open-topped parcel.
Line the steamer basket with parchment paper, arrange the dumplings on it, cover, and steam for twenty minutes.
Serve hot, with soy sauce on the side.
Brush a little oil on the base of the dumplings before steaming, or they may stick to the paper. Allergens: contains gluten (wrapper), soy, sesame (sesame oil) and shellfish (shrimp).
If you cannot find whole wheat wrappers, regular wrappers work too, though the recipe loses its whole-grain claim in that case.
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