How to cook Siu Mai?

Line 3 stacking 10″ bamboo steamers with napa cabbage leaves; set aside. Toss peas with 1 tsp. cornstarch; set aside. Combine chopped cabbage and 1⁄2 tsp. salt in a bowl; set aside to let rest for 5 minutes. Squeeze cabbage dry; transfer to a large bowl. Stir together remaining cornstarch with 3 tbsp. water; add to cabbage with remaining salt, pork, rice wine, soy sauce, sesame oil, ginger, sugar, shrimp, water chestnuts, scallions, and pepper. Stir filling mixture. Lay 1 wrapper across the flattened palm of one hand. Put 1 tbsp. filling in center of the wrapper. Close fingers around wrapper, gathering up edges, to form a basket with loosely pleated sides. Gently squeeze sides, pressing in the pleats to seal them. Gently drop dumpling on a flat surface to flatten the bottom. Work fingers gently around the edges to even out its shape. Use a knife to pat down any filling that protrudes above the top of the wrapper. Top with 1 pea and put in one of the steamers. Stack steamers, cover with lid and put into a wok. Pour water into wok until just high enough to show around edges of the bottom steamer but not high enough to touch the dumplings inside. Bring to a boil over medium-high heat. Steam dumplings, replenishing water if necessary, until cooked through, 15–20 minutes.

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