Dim Sum Siu Mai

Instructions

1. Prepare the filling
   In a large mixing bowl, combine the ground pork, chopped shrimp, water chestnuts, shiitake mushrooms, and spring onions. Mix thoroughly with a wooden spoon or clean hands.
2. Season the mixture
   Add the sesame oil, soy sauce, Shaoxing wine, grated ginger, white pepper, and sugar to the meat mixture. Stir well to combine all ingredients and let it marinate for about 15 minutes in the refrigerator.
3. Form the dumplings
   Place a wonton wrapper in your palm. Spoon about 1 tablespoon of filling into the center. Gather the edges of the wrapper up around the filling, leaving the center exposed. Gently squeeze the sides to form the classic siu mai shape with an open top. The wrapper should only come up about two-thirds of the way.
4. Add garnish
   Top each dumpling with a green pea or a small amount of fish roe for color and flavor. This is traditional and makes the dumplings visually appealing.
5. Prepare the steamer
   Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving about 1 inch between each one as they will expand slightly during cooking.
6. Steam the dumplings
   Place the steamer over a pot of boiling water, making sure the water doesn't touch the bottom of the steamer. Cover and steam for 8-10 minutes until the filling is cooked through and the wrappers are translucent.
7. Serve immediately
   Transfer the hot siu mai to a serving plate. Serve immediately with soy sauce, Chinese black vinegar, or chili oil for dipping.