How to Make It

1. Dice the white onion and set half aside for the fresh topping. Mince the garlic.
2. Heat the sautéing oil in a pan over medium heat. Add the ground beef and cook, breaking it into small crumbles, until cooked through and beginning to brown.
3. Stir in the taco seasoning, followed by half of the white onion and the garlic. Cook until the onion softens and the garlic becomes fragrant.
4. Add the sugar and black pepper. Taste before adding salt because the taco seasoning already contains salt. Cook off excess liquid, then set the beef aside.
5. Dice the tomatoes and cucumber. Combine them with the red onion and reserved white onion. Drain any liquid that collects in the bowl.
6. Cut the siomai wrappers in half and separate the layers.
7. Heat enough oil for deep frying to about 175°C. Fry the wrappers in small batches, turning as needed, until lightly golden and crisp, about 1–2 minutes.
8. Drain the chips thoroughly on a rack or strainer. Let them cool slightly, then break any large pieces into manageable chips.
9. Arrange the chips on a serving platter. Scatter the seasoned beef and fresh vegetable topping over them.
10. Drizzle with mayonnaise and Cheez Whiz, then serve immediately.