Take chicken mince and add to a bowl with wok sauce, cornflour, finely diced spring onion, mushrooms (grated or finely chopped) white pepper and Man Grind.
Using your hands (use wet hands or gloves) mix really well until you get a smooth sticky mince mixture.
To shape the siu mai take your hand form and O shape.
Lay the wonton wrapper over your hand and using a wet spoon or knife load on some mixture to fill the wrapper pressing the mince down so it form a cup kind of shape.
There will be some overhang of the wonton wrapper just kind of fold these down or tuck them in.
Take a little of the grated carrot and place a small ball on the top. Traditionally fish roe is used but grated carrot is an easy substitute.
Cook in a bamboo steamer over a pot of boiling water for 12-15 minutes. This will depend on the size of the siu mai. You can make them smaller and not sized and fold more of the wrapper down or larger like ours and you will get about 18.
For the dipping sauce combine the soy sauce and hot nuts and serve along side.
Alternatively you can do 2/3rds chicken and 1/3rd raw prawns processed or finely chopped. You can also use pork mince instead of chicken.