Cantonese shrimp siu mai

Season the shrimp with salt and white pepper and mix well. Reserve half the shrimp whole for decoration.

Smash the remaining shrimp one by one with a heavy cleaver, then run the knife over them for 30 seconds to bind them into a paste. Leave the texture slightly rough.

Dice the pork belly, then run the cleaver over it for a couple of minutes to bind it.

Squeeze the soaked shiitake dry and dice finely.

Combine shrimp paste, pork, mushroom, egg, scallions, cornstarch, soy sauce, oyster sauce, sugar, garlic, ginger and sesame oil in a large mixing bowl.

Mix the filling in one direction until the paste is gluey and sticky. Cover and refrigerate to firm up.

Shortcut: cut square wonton wrappers into circles with a cookie cutter. Do not use dumpling wrappers, they are too thick.

Stir the turmeric and salt into the water, then pour slowly into the flour. Mix a few minutes until a rough dough forms.

Flatten the dough and feed it through the pasta roller on the thickest setting. Fold and repeat 6 to 8 times until smooth, then lower the setting gradually and roll to the thinnest.

Cut out 3.5 inch rounds, recombining and re-rolling the scraps. Dust the wrappers with cornstarch.

Place about 1.5 tbsp of filling in the middle of a wrapper and flatten it. Push the edge up, squeeze around with forefinger and thumb, and pack the top down with a spoon.

Top each with a reserved whole shrimp and set in a parchment-lined steamer.

Decorate with minced carrot.

Bring a pot of water to a boil, set the steamer above it and steam over high heat for 6 to 8 minutes.

Mix the julienned ginger, black vinegar and soy sauce for the dipping sauce.