Soak the Dried Shiitake Mushroom in warm Water for 20–30 minutes until soft; reserve about 1–2 tablespoons of the soaking liquid and finely chop the rehydrated mushrooms.
Coarsely chop the Shrimp (or pulse briefly in a food processor) and finely mince the Scallion and Ginger. Grate or finely dice the Carrot and set a small amount aside for garnish.
In a large bowl combine the Ground Pork with the chopped shrimp, chopped mushrooms, scallion and ginger.
Season the mixture with Light Soy Sauce, Oyster Sauce, Shaoxing Wine, a pinch of Sugar, a grind of White Pepper, a dash of Sesame Oil and a little Salt. Sprinkle in the Cornstarch and add 1–2 tablespoons of the reserved mushroom soaking liquid (or a touch more water) to help bind the filling.
Mix the filling vigorously by hand or with a spoon until it becomes sticky and cohesive — this gives the siu mai their springy texture.
To assemble, place a Siu Mai Wrapper in your palm, set about 1 tablespoon (or a heaping tablespoon for larger siu mai) of filling in the center, gather the wrapper sides up around the filling and gently squeeze to form an open-top purse. Top each dumpling with a little grated carrot for color.
Line your steamer basket with blanched Napa Cabbage Leaf or lightly oil the basket to prevent sticking, then arrange the siu mai upright with a little space between them.
Steam over boiling water for 6–10 minutes (depending on size) until the filling is cooked through and the wrappers are tender. Serve hot with soy sauce or your favorite dipping sauce.
