Siu-mai

Ingredients:

• 20 g (4–8 pcs.) dried shiitake mushrooms
• 1 tbsp + 1/4 tsp baking soda
• 340 g medium-sized shrimp (41/50), peeled and deveined
• 700 g of skinless pork belly
• 1 tbsp. sugar
• 1 tbsp. l. chicken broth powder
• 2 tsp light soy sauce
• 0.5 tsp ground white pepper
• 2 tbsp. lard or neutral vegetable oil
• 450 g round yellow wonton dough pieces
• Flying fish roe, grated carrots or frozen green peas for serving, optional
• Special equipment: a bamboo or metal steaming basket (25 cm), lined with perforated parchment paper

Preparation:

1. In a medium saucepan, bring 2 cups of water to a boil. Add the mushrooms, turn off the heat, cover, and let the mushrooms soak for about 30 minutes.
2. Drain the mushrooms, remove the stems, and discard. Finely dice the mushrooms and set aside.
3. In a large bowl, mix 4 cups of cold water with 1 tablespoon of baking soda until completely dissolved. Gently massage the shrimp in the baking soda water and soak for 30 minutes.
4. Drain the shrimp, rinse under cold running water, and pat dry with paper towels. Cut the shrimp into 1 cm pieces and set aside.
5. Roughly chop the pork belly into 1-cm (0.5-inch) pieces (they don't have to be perfect). Continue chopping until it resembles ground pork (but not too finely). Transfer the pork to a large bowl and cover with enough cold water. Let it sit until the water turns pink, about 5 minutes. Drain and soak again. Drain and pat dry with paper towels.
6. Return the pork to the bowl, drizzle with 1 teaspoon of cold water, and sprinkle with the remaining 1/4 teaspoon of baking soda. Stir until the baking soda is absorbed. Mix in the shrimp until smooth. Add 1 tablespoon of salt to the pork and shrimp mixture and stir in one direction until the mixture becomes sticky, about 3 minutes. Take the filling in one hand, lift it above the bowl, and drop it back into the bowl. Repeat 9 more times.
7. Add sugar, chicken stock, soy sauce, and white pepper to the filling and mix. Add the mushrooms and lard and mix until smooth. Cover and refrigerate for 1 hour.
8. Cover the wonton dough with a damp paper towel to prevent it from drying out. Place the index finger and thumb of your left hand (or right hand, if you're left-handed) together to form a circle and place 1 piece of dough on top of the circle. Place 1 heaping tablespoon of filling in the center of the dough and use a spoon to press the filling into the center, gently pressing down on the sides. Add a little more filling if it doesn't reach the edges of the dough. Be sure to fill the siu mai all the way to the top, otherwise the edges of the dough will dry out and won't rehydrate during steaming. Place the siu mai on a parchment-lined plate or tray. Repeat with the remaining dough pieces and filling. If desired, top each siu mai with a pea-sized spoonful of flying fish roe, or grated carrot (a little less than 1/8 teaspoon), or one frozen pea.
9. Fill a 12-inch (30-cm) frying pan or wok with about 2 inches of water and place a bamboo or metal steamer basket inside. Make sure the water doesn't touch the bottom of the basket. If it does, drain some of the water. Bring the water to a boil, line the steamer basket with perforated parchment paper, and place 10 siu mai on the parchment, spacing them 2 inches apart. Cover and steam until the filling is cooked through and the dough is translucent, about 10 minutes. Serve the siu mai hot.