Trim the pork leg meat and remove any tendons or membranes. Cut 1/3 of the meat into small cubes (about 1/2 inch by 1/2 inch). Finely mince the remaining pork leg meat together with the pork fat until it forms a paste.

Rinse the shrimp and remove the veins. Cut into small pieces and pat dry.

Remove the stems from the shiitake mushrooms and dice them. Finely mince the carrot.

Heat a pan with enough oil to cover the minced carrot. Add the carrot and sauté over low heat until cooked through. Strain to remove excess oil and set the cooked carrot aside.

Place the pork mixture in a bowl. Add salt and cornstarch, then mix until the mixture becomes sticky.

Add the shrimp, sugar, white pepper, chicken bouillon powder, and diced shiitake mushrooms. Mix until everything is well combined and the filling is cohesive. Add sesame oil and mix again.

Place about 0.9 oz (25–26 g) of filling into each shumai wrapper. After wrapping, top each shumai with a little of the cooked carrot for garnish.

Steam the shumai over medium heat for 10 minutes if using fresh filling, or 14 minutes if steaming from frozen.