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Shiitake Mushroom Pork Siu Mai
在家也可以自製酒樓燒賣，燒賣皮不容易購買，可以用雲吞皮代替，通常雲吞皮是正方形的，裁去四個角後就可以直接使用了。 坊間有很多不同款式的燒賣，矜貴的有加入帶子和黑松露等，懷舊的有加入鵪鶉蛋或豬膶。這次我做的是最普遍的燒賣餡料，有豬肉、蝦仁和
Instructions
1)雲吞皮切去四個角後備用。
2)免治豬肉加入除麻油以外的所有調味料，攪拌至帶點黏性後，加入蝦仁粒和冬菇粒攪勻，最後加入麻油拌勻。
3)用小匙放點餡料到雲吞皮上，小匙在餡料表面輕壓時，手指收緊包成燒賣形狀，最後放在枱上調整一下形態，表面放上紅蘿蔔蓉。
4)中大火蒸10分鐘就完成了。
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Ingredients（for 20 pieces）： Minced pork 250g Shrimp 150g (cut into small pieces ) Dried shiitake mushrooms 10g (soak until soft and cut into small pieces) Wonton wrappers 20 pieces(approx.140g) Carrot about 1 inch long (minced)
Seasoning: Salt 2g Sugar 3g White pepper powder a little bit Fish sauce 1tbsp Dried flounder fish powder 1/2tsp (or chicken powder) Soy sauce 1tsp Corn starch 1tbsp Sesame oil 1tbsp
1)Trim the 4 edges of the wonton wrappers.
2)add all the seasoning except sesame oil to the minced pork, stir until the meat is a bit sticky in texture, then add the shrimp and mushroom, mix well. Finally stir in sesame oil and marinate.
3)Use a small spoon to scoop some filling on the wonton wrapper, press the filling and combine your fingers to make the siu mai shape. Put on the table to adjust the shape and garnish the top with minced carrot.
4)Steam for 10 mins and it’s done!