Classic Hong Kong Dim Sum Siu Mai (Pork & Prawn Dumplings)

Soak 6 dried shiitake mushrooms in water for 2 hours until soft. Soak 2 dried conpoy in water and steam over high heat for 30 minutes until tender. Finely dice half of the soaked mushrooms and roughly dice the other half; shred and finely chop the conpoy.

Cut 500g lean pork and 100g pork fat into small cubes (pork fat ensures juiciness). Peel and devein 600g prawns, mix with 1 tsp salt, wash thoroughly under cold water, and pat completely dry with paper towels. Dice larger prawns into chunks and keep smaller prawns whole for topping.

Cut a paper template into an 8cm diameter circle. Place it on top of 300g square yellow wonton wrappers and trim off the four corners using a sharp knife to form round siu mai wrappers.

Place diced lean pork into a large mixing bowl, add 1/2 tsp ground white pepper, 1 tsp salt, and 2 tbsp cornstarch. Knead, press, and squeeze vigorously by hand in one direction for about 15 minutes until the pork becomes sticky and gelatinous.

Add the diced prawns into the lean pork mixture. Continue to mix, squeeze, and knead firmly by hand for another 15 minutes (total 30 minutes of mixing) until the mixture becomes pale pink, cohesive, and extremely tender and smooth.

Add shredded conpoy, finely diced shiitake mushrooms, 1/2 tsp chicken powder, 1/2 tsp sugar, and 100g diced pork fat into the bowl. Mix thoroughly by hand. Pick up the meat mixture and throw it firmly back into the bowl about 20 times to increase elasticity, then drizzle in 2 tsp sesame oil and mix well.

Place the bowl of mixed filling into the refrigerator for 30 minutes to firm up the fat and gelatin, until the filling becomes firm and easy to handle.

In a small bowl, season the roughly diced shiitake mushrooms with 1/4 tsp ground white pepper, 1/2 tsp oyster sauce, 1/4 tsp sugar, and 1/2 tsp cornstarch. In another small bowl, toss the reserved small whole prawns with a pinch of ground white pepper and 1/2 tsp sesame oil.

Place a round wrapper on your palm and place about 30g of chilled meat filling in the center using the handle of a metal spoon. Form a ring with your thumb and index finger, gently gather the wrapper up around the filling, and use the spoon handle to press down firmly. Tap the bottom on the worktop and rotate to shape into a neat, stable cylinder.

Line a bamboo steamer with perforated parchment paper and arrange the shaped siu mai inside with slight gaps between them. Top some siu mai with seasoned shiitake mushroom cubes and a dab of prawn roe; top the remaining ones with a whole marinated small prawn and a dab of prawn roe.

Bring water to a rapid boil in a steamer pot with abundant steam rising. Place the covered bamboo steamer on top and steam over high heat for 6 minutes until the wrappers turn translucent golden yellow, the meat is fully cooked and plump, and clear juices appear.