First Step: Prepare Ingredients: Soak dried shiitake mushrooms until soft, then finely chop along with peeled and deveined prawns. Finely mince green onion whites. Mix cornstarch with water to create a slurry.

Second Step: Make the Filling: In a large bowl, vigorously combine the fatty pork mince with salt, sugar, soy sauce, Shaoxing wine, and the prepared slurry until you get a sticky, paste-like texture. Gently fold in mushrooms, prawns, green onions, water chestnuts, and sesame oil without crushing the prawn pieces.

Third Step: Shape the Siu Mai: Form an “O” with thumb and forefinger and drape a wonton wrapper over your fingers. Spoon about one heaped teaspoon (15g) of filling into the center. Press filling gently into the wrapper, then wet the edges and gather them around the filling, pinching lightly to pleat and seal with the open top.

Fourth Step: Prepare the Steamer: Line a bamboo or metal steamer with perforated parchment paper or lettuce leaves to prevent sticking. Bring water to a rapid simmer in a wok or pot suited for your steamer.

Fifth Step: Steam the Dumplings: Arrange the siu mai in a single layer with space between each (20-25 pieces per batch). Cover and steam for 7-8 minutes until the pork is cooked through and wrappers become tender and slightly translucent. Confirm internal temperature reaches at least 75°C (165°F) for safe consumption.

Final Step: Garnish and Serve: Immediately top each siu mai with a small amount of flying fish roe or diced steamed carrot for vibrant color. Serve hot with a dipping sauce of light soy and vinegar mixed with chili paste or your preferred condiments.