Siu Mai

Soak the pork in water and massage the pork for 1-2 minutes. Let it sit for 10-15 minutes. Afterward, drain in a colander and squeeze out as much water as you can.

Marinate the shrimp in the salt and baking soda. After 15 minutes, rinse the shrimp for 5 minutes until the shrimp changes to a white color. Dice the shrimp, then thoroughly dry it with a towel.

Reconstitute the shiitake mushrooms in hot water for 10-15 minutes. Then, squeeze out as much water as you can. Slice the mushroom in half, lengthwise. Cut into strips, then mince into fine bits.

In a bowl, mix light soy sauce, oyster sauce, salt, sugar, cornstarch, baking soda, chicken bouillon, water, white pepper.

Mix the sauce and pork in a bowl for about 2-3 minutes. This is important in helping the pork become more tender.

Let the pork absorb the sauce for about 10 minutes.

Then, add in the minced shrimp and mushrooms, along with olive oil and sesame oil. Mix again for another 1-2 minutes.

Cover with plastic wrap, and let everything marinate in the refrigerator for 4-8 hours.

Lay out a wrapper in your palm.

Scoop about 1 oz of meat filling into the center of the wrapper, and use one hand to act as the top and bottom of the Siu mai and the other to create the walls.

Fill a steamer with about 2 cups of water. Bring the water to a boil.

Carefully set the siu mai in the steamer. Cover, and steam for 10 minutes.

Garnish with minced carrot.