In a bowl, combine the minced pork and chopped shrimp. Season with salt to taste and mix well until the ingredients are thoroughly combined.

Heat a non-stick skillet over low heat. Grease lightly with a small amount of beef tallow or ghee if desired to prevent sticking.

Pour in enough beaten egg to create a thin layer, tilting the skillet to spread the egg into a thin circle. Cook until the egg sets but is not browned, about 1-2 minutes. Gently flip to cook the other side for about 30 seconds.

Carefully remove the egg wrap from the skillet and repeat with the remaining beaten eggs. Set the cooked egg wraps aside on a plate.

Place a small amount of the pork and shrimp mixture onto the center of each egg wrap. Fold or roll the egg wrap to enclose the filling completely, creating a small parcel. You can use toothpicks to secure them if necessary.

Prepare a steamer by bringing water to a boil. Grease the steamer's surface lightly with beef tallow or ghee to prevent sticking.

Place the egg-wrapped parcels in the steamer, ensuring they are not touching. Cover and steam for about 10-12 minutes, or until the filling is fully cooked.

Serve: Carefully remove the Carnivore Dim Sum from the steamer and serve hot. They can be enjoyed as is, offering a moist, flavorful bite that's perfectly suited to the carnivore diet.