Place the shrimp in a blender or food processor and pulse until finely ground. Set aside.

Add the carrots to the food processor and pulse until finely ground.

Add pork in a large mixing bowl. Squeeze out any excess liquid and discard it.

Add shrimp, carrots, salt, sugar, pepper, Knorr seasoning, oyster sauce, sesame oil, cornstarch, baking soda, and water.

Using your hands, punch the mixture a few times to release the natural juices from the shrimp. Then mix thoroughly until the filling becomes sticky and tacky. It’s ready when it feels sticky and cohesive, about 5 minutes.

To wrap, place a spoonful of filling in the center of a wonton wrapper. Lightly dampen the edges of the wrapper with water using your finger. Gently press the filling down while shaping the sides upward to form an open-top dumpling. Repeat with the remaining filling.

Arrange the siomai in a steamer lined with parchment. Make sure they are not touching. Steam for about 13 minutes, or until fully cooked through.