Dim sum 'Shao mai'

• 10 g carrot

Shao mai dough

• 50 g water
• 180 g flour
• 1 egg

Filling

• 300 g pork belly meat with its fat, boneless, skinless cut in pieces (3 cm)
• 15 - 20 g fresh mushrooms (e.g. shiitake, button, chanterelle)
• 5 - 10 g fresh ginger thinly sliced (optional)
• 270 g raw prawns, peeled fresh or frozen
• 1 tbsp sugar
• 2 tbsp light sesame oil (30 g, see tip)
• 1 tsp salt
• ½ tsp ground white pepper
• 1 tsp cornflour (starch)
• oil for greasing
• flour for dusting
• 500 g water