Homemade siobee (or siumai)

We affectionately call it 'siobee', where the hokkien dialect prevails. Otherwise, it is known as 'siumai' in more cantonese-accepted regions. Typically containing prawn and pork, this recipe is purely pork because I couldn't get the shrimps in time for a weekend recipe-testing at home.

Ingredients:
Mince pork
Finely chopped shitake mushrooms
Wanton skins
Egg
Salt and pepper to taste
Soy sauce
Fish sauce
Oyster sauce

1. Mix ground pork and seasonings in a bowl. Leave it approximately 10-15 minutes in the fridge before breaking an egg in to bind the mixture together

2. Boil water for the steamer. Meanwhile, use a wanton skin and wrap up the 'siobee'. Don't forget to wet the sides of the skin to act as a glue to ensure the meat and skin stick together. Arrange them in a tray with adequate space. Option: you can also top the siobee with fish roe, little carrots or anything that comes to mind. I have left mine plain.

3. Steam for 10 minutes.

4. Voila! The homemade siobees are ready to be eaten!