A traditional Chinese pork dumpling made with dehydrated potato flakes as a binder to hold moisture resulting in a smooth, firm texture and great flavor. Served with soy sauce, calamansi and chili oil.
In a food processor, grind fat with onion using pulse setting. The pork fat should result in a dice, not a puree. Set aside.
Combine Dehydrated potatoes with water. Mix until it forms a thick paste. Set aside.
Combine pork, diced pork fat, and the rest of the ingredients for the filling. Mix by hand while throwing it in the bowl a few times to make it sticky.
Dip a brush in egg white and lightly brush a side of the wrapper where the meat will go. Put 23 grams of the mixture for a large wrapper (17 grams for a small wrapper). Squeeze the sides up until the wrapper forms a cup. Make sure to tuck the sides, leaving the top exposed.
Preheat the steamer. Prepare the bamboo steamer and line it with paper. Top each siomai with a piece of carrot for garnish. Place each siomai inside the bamboo steamer, at least a quarter of an inch apart to prevent them from sticking together.
Steam siomai for 12-18 minutes. Serve with soy sauce, calamansi, and chili sauce on the side.
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