Place ground pork in a large bowl. Add chopped shrimp, finely chopped shiitake, grated ginger, the white parts of sliced green onions, soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, white pepper, 1 tsp cornstarch, egg white and 1 tsp vegetable oil. Mix vigorously in one direction until mixture becomes slightly sticky and cohesive (about 1–2 minutes). Chill for 10 minutes to help set.

Form shumai

Dust a work surface with cornstarch. Place a wrapper in your hand, put about 1 tablespoon (approx. 18–20 g) of filling in center. Gather wrapper sides up around filling keeping top exposed and gently squeeze to compact. Press a small amount of diced carrot into the exposed top for color. Repeat to make about 25–30 shumai (depending on wrapper size). Place each on an oiled steamer tray, leaving small gaps between them.

Steam shumai over rapidly boiling water for 6–8 minutes (until pork is cooked through and shrimp are opaque). Remove from steamer and keep warm. Garnish with remaining sliced green onion greens or cilantro if desired.

Pork BBQ bao (cha siu bao)

Make dough

In a small bowl combine warm water, yeast and 1 tsp sugar. Let bloom 5–10 minutes until foamy. In a mixing bowl combine flour, remaining sugar, baking powder and salt. Add bloomed yeast, milk and 2 tbs oil. Mix to form a soft dough, then knead for 6–8 minutes until smooth and elastic. Cover and let rest for 40–60 minutes until doubled.

Prepare filling

Toss diced char siu with char siu sauce and cornstarch slurry in a bowl to coat. Taste and adjust seasoning; the filling should be saucy but not watery.

Shape buns

Punch down dough and divide into 10 equal pieces (~40–45 g each). Roll each piece into a 10 cm disc, place about 1.5–2 tbs of char siu filling in the center, gather edges to seal and shape into a smooth bun. Place buns seam-side down on small squares of parchment or directly on an oiled steamer tray, leaving space to expand. Cover and rest 15 minutes.

Steam buns over boiling water for 12–14 minutes. Turn off heat and leave steamed buns in the steamer with lid closed for 2 minutes to prevent collapse. Remove and serve warm.

Steamed rice noodle rolls (cheung fun)

Make batter

In a bowl whisk rice flour and tapioca starch. Slowly add hot water while whisking to form a thin smooth batter. Add 1 tsp oil and 1/2 tsp salt; mix and let rest 15 minutes.

Steam sheets

Prepare a large flat steaming tray (or use shallow baking tray) lightly oiled. Bring steamer water to a rolling boil. Stir batter, pour a thin layer (approx. 1–2 mm) over oiled tray to coat evenly. Steam over high heat for 1–2 minutes until sheet turns translucent. Using a spatula, lift and roll the sheet into a log (optionally with a thin strip of filling such as shrimp or char siu placed near edge before rolling). Transfer roll to serving plate and repeat until batter is used.

Whisk together light soy sauce, sugar and sesame oil for the drizzle. Pour over finished rice noodle rolls and serve immediately.

Assembly & serving

Arrange shumai, cha siu bao and cheung fun on warmed plates or bamboo serving trays. Provide light soy sauce, black vinegar, hoisin and chili oil on the side for dipping.

Keep steamed items covered and warm; best eaten immediately. Leftovers can be refrigerated and gently re-steamed (shumai & bao) or reheated in a nonstick pan with a splash of water for cheung fun.

Steaming notes & setup

Ensure steamer has at least 1 L of water and maintain a vigorous boil between batches. Lightly oil steaming trays or use parchment to prevent sticking. Do not overcrowd — allow space for expansion and even steam circulation.