Mini Chicken & Vegetable Siu Mai

Nazia Farhana is a culinary professional, entrepreneur, trainer, and innovative recipe developer. She serves as the Managing Director of The Academy of Culinary and Hospitality Management (ACHM) and has worked as a Resource Person for SME Foundation and the Department of Youth Development.

Ingredients
* Dumpling wrappers - 10-12
* Minced chicken - 150 g
* Carrot, finely chopped - 2 tbsp
* Cabbage, finely chopped - 2 tbsp
* Spring onion - 1 tbsp
* Garlic, minced - ½ tsp
* Soy sauce - 1 tsp
* Sesame oil - ½ tsp
* White pepper - a pinch
* Salt - to taste
* Finely diced carrot - 1 tbsp, for 

Method
1.     Combine minced chicken, carrot, cabbage, spring onion, garlic, soy sauce, sesame oil, white pepper and salt.
2.     Place one wrapper in your palm and add about 1 tablespoon of filling.
3.     Fold the wrapper upward around the filling, leaving the top open.
4.     Gently press the edges to form a neat little cup.
5.     Garnish each siumai with a few tiny pieces of carrot.
6.     Arrange in a steamer lined with parchment paper.
7.     Steam for 10-12 minutes, or until the chicken is completely cooked.
8.     Cool slightly before placing in the tiffin box.