Soak the glutinous rice with clean water at least for 24 hours. Move out and drain. Transfer to rice to a plate and flat.

Heat up water in wok, steam the rice for around 15 minutes until the rice is almost transparent.

Soak the shiitake mushroom with hot water for 2-3 minutes. Transfer the shiitake mushroom out and re-soak with hot water. Discard the first soaking water and strain the second soaking water for later filling.

Remove the mushroom roots and cut into dices. Cut carrots into dices too.

Heat up cooking oil on wok or pan, add chopped pork in to stir-fry until the color changes and then put carrots and mushrooms to fry until soft.

Add salt, dark soy sauce, sugar and liquid for soaking mushrooms and extra 1/2 cup water. Stir continually. Heat until the sauce is almost absorbed.

Assemble siu mai with dumpling wrappers. Steam siu mai over high fire for 20-25 minutes.

Serve hot!