INGREDEINTS:

½ kilo lean pork, chopped or ground

¼ cup shrimps, shelled & chopped

1 pc.onion, chopped

3 cloves garlic, minced

Sio mai wrappers Chinese pechay, sliced

2 tbsp.soy sauce

Pepper to taste

¼ cup spring onion, chopped

2 pcs .egg, beaten

½ tsp.sesame oil, calamansi, water soup stock

1. Chopped pork tastes better than ground pork. Put meat in a mixing bowl. Put shrinps, onion, garlic,
sesame oil, pepper, and spring onions. Stir evenly while pouring beaten eggs. In each Sio mai wrapper
place a teaspoon of mixture and form bonnet-like balls, place in a bamboo steamer (or its substitute) which
has been placed in turn in a deep pan with water to boil. Cover and serve when wrappers transparent and
dish smells savory. Dip in mixture of soy sauce and calamansi for best result.