Shrimp and pork siu mai

Roughly cut 4 oz of peeled shrimp into small pieces rather than grinding it, so there is a bite of shrimp to taste.

Roughly mince 3 oz of baby bamboo shoot for a crunchy texture; water chestnut or carrot also work.

Put 8 oz of pork, the shrimp and the bamboo shoot in a bowl and season with a tablespoon of soy sauce, one large egg white, 1.5 teaspoons of cornstarch, half a teaspoon of sugar, a teaspoon of ground ginger, a teaspoon of ground garlic, salt to taste and 1.5 teaspoons of sesame oil.

Mix until well combined; the filling is done.

Cut the wonton skins round with a small mold or cup, about 8 cm across.

Put about a tablespoon of filling in the middle of a wrapper, push the edges up and squeeze slightly with forefinger and thumb to hold the shape.

Top each with a small shrimp and some fish egg.

Place a piece of carrot under each shumai in the steamer so they lift out cleanly.

To freeze, freeze them raw in a container; cook straight from frozen above boiling water for 10 to 12 minutes without defrosting.

Steam above boiling water on high heat for 6 minutes.

Serve with chili sauce.