Siew mai (Shumai)

I have long thought that siewmai were very difficult to make until I watched a few videos. It's quite easy to wrap, just hold hand in a cupping motion and push the filling in. The wrapper pleats itself. The trick comes in flattening the bottom on a flat surface, then using your thumb and ring finger to create a waist near the top of the dumpling. This uses considerably more filling (probably about 1.5 to 2x more) than I anticipated given my experience with other dumplings, so I had under-estimated the amount of filling needed.

This is the best link for wrapping siewmai that I could find: https://www.theburningkitchen.com/shrimp-and-pork-dumpling-siew-mai/

Ingredients (makes 20)
500g minced pork
100g dried black cloud fungus
20 prawns, shelled and deveined and chopped into chunks
4 sliced small to medium carrots
Enough frozen peas for decoration
2 tsp salt
2 tsp soya sauce
Dash of pepper
1 tbsp chinese rice wine
2 tsp minced garlic

Method
1. Soak the cloud fungus. While waiting, mix the minced pork and prawns. Marinate with soya sauce, pepper, rice wine, and minced garlic. Leave to marinate for at least an hour.
2. Drain the cloud fungus and squeeze out any excess water. Slice into short strips.
3. Prepare the carrots by slicing into rounds. Line a steamer with a parchment with holes cut out. Place the carrot rounds on top of the parchment, using the carrots as a lining so that the dumplings don't stick together.
4. When prepared to wrap, mix in the cloud fungus. Wrap each siew mai as described above and place the wrapped siew mai into the steam on top of the carrot rounds.
5. Bring a steamer to a rolling boil and steam the dumplings (about 10 to 12 each time) for 10 minutes.
6. Serve hot with sweet chilli sauce or sambal as desired.