Beat the eggs till fluffy. Preheat the pan, pour in enough egg mixture to cover the surface of the pan. Let the egg mixture receive the heat from the pan until the edge of the egg starts rising up. Flip to the other side, give it some heat until it’s done. Continue for the rest of the egg mixture. Cut the cooked egg into wrappers using a 10cm round cookie cutter.

In a non-stick pan, heat oil and add chopped mushrooms to cook for about 2 - 3 minutes. Add in ½ tablespoon soy sauce and continue to sauté for 2 minutes, stirring frequently. Remove from the pan and allow to cool on a paper towel-lined plate.

Heat 2 tablespoons of oil and pour the oil onto minced ginger and spring onion.

Mix the cooked mushrooms with chopped shrimps, chicken, minced ginger, spring onion and other seasonings.

Cut the chives into thin strips for tying the siew mai.

To soften the chives for tying, blanch them in boiling water for a few seconds, then remove the chives and plunge them into a bowl of ice water. Lay on a piece of kitchen towel and pat dry.

Take 1 egg wrapper and place 1 heaped teaspoon of the filling in the centre. Then gather up the sides of the egg wrapper, tie it with a string of chive, leaving the centre exposed. Top each siew mai with a goji berry.

Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (make sure the water does not touch the bottom of the steamer). Steam the dumplings for 6 - 7 minutes until cooked.

Garnish with microgreens before serving.