Steamed Pork Liver Siu Mai

Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes until soft. Squeeze out excess water and finely dice the rehydrated shiitake mushrooms. Discard stems.

Clean the pork liver thoroughly, removing any membranes or tough bits. Slice the pork liver into very thin, small pieces suitable for topping siu mai. In a small bowl, marinate the sliced pork liver with 5 grams of Shaoxing wine, 5 grams of light soy sauce, 5 grams of dark soy sauce, 2 grams of cornstarch, and a pinch of white pepper. Set aside.

Peel and devein the shrimp, then roughly chop them into small pieces.