Pork and coriander steamed dumplings (shumai)

Sui mai wrappers

• 50 g water
• 180 g plain flour
• 1 egg

Filling

• 3 cm piece fresh ginger peeled and cut into pieces
• 6 pieces dried shiitake mushrooms cut into slices
• 300 g pork mince
• 200 g shrimp (small), peeled (see Tips)
• 6 sprigs fresh coriander stalks and roots only, roughly chopped
• 1 tsp salt
• 1 tsp white sugar
• 1 tsp cornflour
• 2 tsp ground white pepper
• 1 ½ tsp sesame oil
• 500 g water
• fish roe for garnishing (optional)