1. Put the salt, sugar and flour into a bowl and mix it. Beat the eggs together and mix into the flour.
2. Knead it until it forms a dough. Set the dough aside for 20 minutes, it should be covered with a damp towel to prevent the skin forming.
3. Soak the shitake mushrooms for 5-10 minutes.
4. Chop shitake mushrooms, carrots, spring onion, coriander leaves, and garlic into small pieces. It is easier to blend it in a food processor.
5. Add the blended mix into the pork mince and add the egg, salt, oyster sauce and cassava starch, and mix well.
6. Cut the dough into very small balls. On a slightly oiled or floured surface, roll the dough into small circles (approx. 6cm diameter).
7. Spread the filling evenly over the dough. Lift up the edges of the dough to form the sides - this will squeeze the filling into the centre.
8. For best results, pleat the edges of the pastry to form pleated sides of the parcel.
9. At this point, you can freeze them on a floured tray, or cook them straight away. To cook, place them in a Chinese steamer and steam for 10 minutes.
200g wheat flour (enough for 40)
