Chinese Pork and Shrimp Siu Mai

Place the dried shiitake mushrooms in the hot water and soak for 2 hours, or overnight, until fully softened. Squeeze out the excess liquid, remove any tough stems, and finely chop the mushrooms.

In a medium bowl, combine the shrimp with 1 tsp sugar, the baking soda, and 2 tbsp water. Let stand for 15 minutes, then rinse the shrimp well under cold running water until the water runs clear. Drain thoroughly.

Add the ground pork, remaining 3 tsp sugar, cornstarch, Shaoxing wine, salt, and white pepper to a stand mixer fitted with the paddle attachment, or to a large bowl if mixing by hand. Mix for about 5 minutes on medium-low speed, or stir vigorously in one direction for 10 to 15 minutes, until the mixture becomes sticky and paste-like.

Add the treated shrimp to the pork mixture and mix until the shrimp is evenly incorporated and the filling looks cohesive. If mixing by hand, roughly chop the shrimp first, then stir in one direction until well combined.