Soak dried shiitake mushrooms in warm water for at least 30 minutes until softened. Squeeze out excess water, remove stems, and finely dice the caps. Finely dice the pork fat and water chestnuts. Finely chop the fresh coriander.
In a large mixing bowl, combine the fish paste, finely diced pork fat, diced shiitake mushrooms, diced water chestnuts, chopped coriander, light soy sauce, sesame oil, white pepper, and sugar.
In a small bowl, dissolve the cornstarch in water to create a slurry. Add this slurry to the fish paste mixture.
Mix all the ingredients thoroughly in the large bowl until the mixture is well combined and sticky. You can use your hands or a spoon to mix in one direction until the paste becomes elastic.
Take a siu mai wrapper. Place about one tablespoon of the fish paste mixture in the center of the wrapper. Gather the edges of the wrapper upwards around the filling, leaving the top exposed, and gently press to form a cup shape. Repeat for all wrappers and filling.
Arrange the wrapped siu mai in a steamer basket, ensuring there is enough space between each piece to prevent sticking. Lightly oil the steamer surface or use parchment paper.
Bring water in a steamer pot to a rolling boil over high heat. Place the steamer basket containing the siu mai into the pot, cover, and steam for 8-10 minutes until the siu mai are cooked through and firm.
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