Prep the wrappers: Stack the wonton wrappers and gently roll them with a rolling pin to make them slightly bigger and thinner. Set aside.

Prep the shrimp: Pat the shrimp dry with a kitchen towel. Divide the portion in half — mince one half and chop the other half into small chunks for texture.

Make the filling: In a bowl, combine the minced pork, shrimp, diced shiitake mushrooms, light soy sauce, oyster sauce, Shaoxing wine, chicken powder, sugar, white pepper, cornstarch, mushroom soaking liquid, and sesame oil. Mix until the filling becomes sticky. The stickiness helps the filling hold together when shaping the dumplings.

Shape the siu mai: Make a “C” shape with your left hand and place a wonton wrapper on top. Add about 1.5 teaspoons of filling into the centre. Use a small spoon to gently press the filling downward into the curve of your palm. Rest the dumpling on your ring finger to form a flat base. Use the back of the spoon to flatten the filling while rotating the dumpling and gently squeezing with your thumb and index finger. Repeat for all dumplings.

Garnish: Top each dumpling with a small amount of minced carrot.

Steam the siu mai: Add about 2 inches of hot water to a deep wok. Place a bamboo steamer on top and line it with parchment paper (poke some holes in the paper for steam circulation). Place the siu mai inside. Turn the heat to high, and once the water starts to boil, steam for 8–10 minutes.

Serve: Enjoy immediately with your favourite chilli oil and soy sauce.