You will need a steamer basket for this recipe*
300g skinless chicken thigh, finely chopped
100g green prawn meat, finely chopped
2 tbsp cornflour
½ tbsp sea salt
½ tub (100g) Yumi’s Roasted Sweet Corn dip
1 tbsp finely chopped chives
1 tbsp soy sauce
Ground white pepper
22 wonton wrappers*
1 tbsp very finely diced carrot
Coriander leaves, to serve
Sesame oil and chilli oil, to serve
Combine chicken, prawn, cornflour and salt in a food processor and pulse until just combined (be careful not to overprocess, you want the meat to still be textured). Transfer mixture to a bowl, add Yumi’s Roasted Sweet Corn dip, chives, soy sauce and a pinch of white pepper and stir to combine.
Hold a wonton wrapper in your hand. Spoon a tablespoon sized portion of the filling into the centre and fold the edges into the centre, leaving the top open (so the filling is exposed). Repeat with remaining wonton wrappers.
In a large saucepan bring a small amount of water to the boil. Line a steamer basket with baking paper and place the siu mai in the basket, 2cm apart (you may need to do this in 2-3 batches, depending on the size of your basket). Sprinkle each dumpling with a little carrot. Place the basket, with the lid on, into the saucepan, cover and steam for 8 mins until cooked through.
Serve topped with coriander and accompanied by sesame oil and chilli oil.
*steamer baskets and wonton wrappers are available from Asian supermarkets.