For key visual step-by-step photos, refer to the body of the post.

Make the pork filling:

• In a large bowl (or stand mixer bowl), combine the ground pork, shrimp (if using), sea salt, soy sauce, black pepper, sugar, tapioca starch, and ice water.
• If using a large bowl, use a pair of chopsticks to stir the pork mixture around in one direction.
• If using a stand mixer bowl, attach the paddle attachment and let it beat for about 5 minutes on low-medium speed.
• Add in the Chinese mushrooms, water chestnut and sesame oil and continue to beat for another 2-3 minutes, until strands form in the meat mixture.
• Cover and store in the fridge until ready to assemble.

Prepare the wrappers:

• If using store-bought wonton wrappers, place a round disc on top of the wrappers.
• Use a sharp knife to trim the edges to make it a round circle shape.
• You may need to do this in small batches.
• Cover the wrapper skins with a damp paper towel and set aside.

Assemble:

• With one hand, touch the index and middle finger to your thumb to make a hole or "O" shape.
• Take a wrapper in the other hand and place it over top of the "hole" and make a slight divot.
• Use an offset spatula or butter knife and place a scoop (about 2 teaspoons) of pork filling into the divot.
• Use your fingers to shape the dumpling by gently squeezing it so it forms a short cylinder.
• If there is not enough pork filling, continue to fill up to the top of the wrapper.
• If the siu mai is lopsided, use your fingers to shape and straighten it.
• In the case the edges of the wrapper doesn't stick, dab a little water to seal.
• Place onto a lightly oiled tray or plate.
• Garnish the top with a small dollop of crab roe (tobiko), diced carrot or a green pea.
• Continue with the remainder.
• At this point in time, you can freeze a tray of siu mai in the freezer until frozen (a few hours), or go ahead with steaming.

Steam:

• Arrange the dumplings onto a steaming rack or bamboo steamer and fill with enough water.
• Cover with a lid and steam dumplings on high heat for 10 minutes (add additional 5 minutes if steaming from frozen), until cooked through.
• Enjoy while hot and juicy with mustard or chili oil/sauce.