Pork and Shrimp Dumplings (Shu mai/Siu Mai)

• I use a thin round dumpling wrappers that are about 3 1/2-inch in diameter. You can use yellow or white dumpling wrappers

Prepare the filling:

• Soak the shiitake mushrooms in hot water for 30 minutes until they are soft. Removed stems and finely chopped
• Finely chop the water chestnuts, and fresh cilantro
• Roughly chop the shrimp into about 1/4-inch pieces
• Put the ground pork, sesame oil, and cornstarch in a mixing bowl and start squeezing it with your hands. Add the chopped shrimp, cilantro leaves, mushrooms, water chestnuts, and the rest of the seasonings. Stir with a chopstick or a wooden spoon vigorously in one direction until you form a paste-like consistency.
  
• You can cover and keep this filling in the fridge if not using immediately. It can be kept in the fridge for about 3 days

Taste test the filling:

• Cook a small amount of the filling in the microwave or boil in some water so you can test the filling if you need to add more seasonings or not before you wrap

Wrapping:

• Line a large baking pan with parchment paper
• Place one wrapper on a work surface. Brush the edge with water.
  
• Scoop about 1 heaping tablespoon of the filling on the center.
  
• Loosely gather up the sides of the dumpling at the "waist" with your thumb and index finger while trying to form some "pleats" at the same time and the rest of the fingers support the base of the dumpling
  
• Give the waist a bit of a squeeze
  
• Use a butter knife or the back of a spoon to pack down the filling and smooth the top. Making sure the filling is tight so there won't be any "empty" spots inside the dumplings
  
• Place on the prepared baking pan and lightly press the bottom of the dumpling against the pan to flatten so it sits upright. Covered with damp towel while you continue wrapping the rest to prevent the wrappers from drying out
  

Steaming with a bamboo basket:

• Get your steamer ready by bringing the water to a boil over medium heat. Place a piece of round parchment paper that will fit inside your steaming basket. I use a pencil to poke about 20 something small holes to allow the dumplings to steam evenly. Lightly grease the parchment paper to prevent sticking
  
• Arrange about 10-12 dumplings (depending on the size of your steaming basket) in the bamboo steamer basket
• Steam over medium heat for about 8-10 minutes or until the dumplings are cooked through
  

Using steamer without bamboo basket:

• Fill up a large pot/wok that has a lid. Place a trivet inside and fill the pot/wok with water (not higher than the trivet that you use) and bring them to a rolling boil.
• Arrange dumplings on top of the plate that has been lightly greased, about 1/2-inch apart. Top with some carrots if you are using them. Carefully lower it inside the steamer and steam for 10 minutes. You can only steam one plate at a time. Serve immediately once cooked

Using Instant Pot:

• Place the steaming basket/plate in instant pot. Press high pressure and set the timer to 3 minutes. If your instant pot can fit in another stack of a bamboo basket, you may do so. Once the 3 minutes is up, release pressure and open the lid carefully. Serve immediately once cooked

To serve:

• Just right before serving, garnish the shu mai with some fish roe on top if you choose to use and serve immediately when they are still warm with some chili oil on the side
• You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card