Soak the Glutinous Rice (1 1/2 cup) with clean water at least for 24 hours. Move out and drain. Transfer the rice to a plate and flatten.
Heat up water in wok, steam the rice for around 15 minutes until the rice is almost transparent.
Soak the Dried Shiitake Mushroom (8) 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 the Carrot (1/2) into dices too.
Mix the Pork (1 cup) with Fresh Ginger (1 teaspoon), Light Soy Sauce (1 tablespoon), and Corn Starch (2 teaspoon).
Heat up cooking Oil (2 tablespoon) on wok or pan, add the marinated minced pork in to stir-fry until the color changes and then put carrots and mushrooms to fry until soft.
Add Salt (1 pinch), Dark Soy Sauce (1 tablespoon), Granulated Sugar (1 teaspoon), liquid for soaking mushrooms and Water (1/2 cup). Stir continually.
Add the steamed rice and heat until the sauce is almost absorbed.
Assemble siu mai with round Dumpling Wrappers (48).
Steam siu mai over high fire for 20-25 minutes.
Serve hot. Enjoy!