Chicken Siu Mai

Ingredients:1/2 lb chicken thigh (deboned and skinless)8 medium shrimp (peeled, deveined, and diced into small pieces)2 black fungus (chopped into thin threads)1/2 tablespoon finely chopped fresh ginger1/2 tablespoon finely chopped scallion (white part only)1/8 teaspoon sesame oil3 dashes white pepper1/4 teaspoon chicken bouillon powder1/2 tablespoon corn starch1/2 tablespoon egg whiteA pinch of saltRound wonton skinCarrot (finely chopped) and peas (for garnishing)Method:Using a mini food processor, ground the chicken but make sure that it's corsely ground. Mix the chicken with other ingredients and seasonings and set aside in the fridge for 20 minutes.Place about a tablespoon of filling on each wrapper, gather up the sides and leave the center open. Garnish the top with some chopped carrot and a pea. Steam in a bamboo steamer for about 5 minutes. Serve hot.