Handmade Chinese Style Steamed Dumplings

Dumpling Wrapper:
120 grams (1/2 cup) water
Optional: tiny scoop of egg yellow food coloring
170 grams (1 1/3 cups) all-purpose flour
2 grams (1/2 teaspoon) salt
Shumai Filling:
225 grams (1/2 pound) shrimp
Half of 1/4 teaspoon baking soda
225 grams (1/2 pound) ground pork - i use 80/20, but leaner will work
75 grams (2.6 ounces) pork belly (chopped small)
75 grams (2.6 ounces) cooked shiitake mushrooms, chopped
10 grams (2 teaspoons) soy sauce
10 grams (2 teaspoons) Shaoxing rice wine or mirin
3 garlic cloves, grated
10 grams (2 teaspoons) fresh ginger, grated
10 grams (2 teaspoons) sugar
7 grams (1 1/2 teaspoons) salt
2 grams (1/2 teaspoon) black pepper
10 grams (2 teaspoons) cornstarch

CHAPTERS
0:00 Intro & dough
1:21 Prepping and mixing the filling
3:48 I can’t be trusted with crunchy things
4:55 Shaping the dumplings
7:07 Steaming
8:03 Dipping sauce and serving
8:42 Let's eat this thing