IN A BOWL, PUT ALL THE INGREDIENTS EXCEPT FOR WATER. MIX WELL UNTIL COMBINED AND THEN STIR IN WATER. DO NOT OVERMIX. I GOT THIS TIP OF ADDING WATER TO MAKE MEAT MIXTURE LIKE THIS TENDER FROM TOM FORD, THE DESIGNER, WHEN I WATCHED AN EPISODE OF MARTHA. HE COOKS TOO! :0.

BACK TO THE RECIPE, DO A TASTE TEST FIRST BY WRAPPING A TABLESPOON OF THE MIXTURE IN WONTON WRAPPER AND DROP IT IN BOILING WATER. COOL AND TASTE, SEE IF IT IS TO YOUR LIKING, KEEP IN MIND THAT YOU WILL SERVE IT WITH SOY SAUCE AT THE END.

WHEN YOU ARE SATISFIED WITH THE SEASONINGS, DROP THE SIOMAI ONE BY ONE GENTLY IN A POT OF BOILING WATER. BE CAREFUL, IT’S HOT. DON’T OVERCROWD THE POT, YOU’LL KNOW WHEN THE DUMPLINGS ARE DONE WHEN THEY FLOAT ON TOP. TRANSFER TO A SERVING DISH USING A SLOTTED SPOON TO DRAIN THE EXCESS WATER. WHILE THE DUMPLINGS ARE COOKING..

MAKE THE SAUCE BY COMBINING THE SAUCE INGREDIENTS IN A SMALL BOWL. POUR OVER THE COOKED DUMPLINGS/SIOMAI. TOSS GENTLY. YOU DON’T NEED TO COAT THE DUMPLINGS EVENLY BECAUSE YOU CAN ALWAYS DIP IT IN THE SAUCE AT THE BOTTOM OF THE BOWL WHEN EATING.

OPTIONAL: SAUTE A CLOVE OF GARLIC, SMALL ONION, DICED AND GINGER IN A PAN, SEASON WITH 2 TABLESPOON SOY SAUCE AND 1 TABLESPOON OYSTER SAUCE, SALT AND PEPPER TO TASTE. ADD 3 CUPS WATER, BOIL AND THEN ADD FRIED CANTON NOODLES. STIR AND COOK UNTIL NOODLES ARE TENDER. GIVE IT AN OCCASIONAL STIR AND ADD MORE WATER IF IT DRIES OUT BEFORE THE NOODLES ARE TENDER. PUT IN A PLATTER TOPPED WITH SIOMAI/DUMPLINGS ON TOP.