Rinse shrimp and dry it with cloth, put the shrimp into a big plate, add salt and stir for about 2 minutes

Carve lean chicken and mushrooms into small grains, add the stirred shrimp, light soy sauce, sugar, and oyster sauce, stir for 3 minutes, add sesame oil and pepper

Sieve the flour to get rid of big grains, put egg in the flour, stir until a soft dough is formed

Slice the dough to form a long roll, cut the roll into small pieces (about 45 pieces), press each piece into a thin wrapper of 4 cm diameter (this is the skin of Siu Mai)

Hold the skin in the left hand near the tip of the fingers, spread the filling with a chopstick, roll the dough into a cylidrical form with the filling exposed at the top

Press the filling again with a bamboo stick, put the dough in an oil-spread steam basket, steam for about 5 minutes