For Siew Mai, first grind bamboo, meat, mushrooms, cucumber and carrot. Knead in spice mixture. Make 30 small portions (for 4 servings).
Cut wan tan dough into rounds. Place one unit at a time in the center and close the dough skin tightly like a tulip. Everything together should look like a dumpling. Place the dumplings on a colander about 4 inches apart (the colander must tolerate temperature well) and cook over steam over medium heat for about 8-10 minutes.
Arrange the dumplings on a platter and garnish with the green onion and chilies. Siew may serve hot.
Preparation Tip:
The meat for Siew Mai should not be too fatty.
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