Rinse and soak dried oysters in a small bowl for 30 minutes. Once they are reconstituted, drain the soaking liquid. Do the same for dried scallops, red dates, and dried sea moss.
Rinse and soak Chinese mushrooms in a medium bowl. Once they are reconstituted, remove the stems and cut into halves. Strain and reserve 1½ cups (360ml) of the soaking liquid.
Combine ground pork, pepper, soy sauce, and Shao Hsing Cooking wine in a medium bowl. Set aside.
Add about an inch of water in a pot large enough to accommodate the winter melon. Bring the water to a boil. Prepare a steaming rack preferably with handles to hold the melon.
Rinse and wipe dry winter melon. Cut off top of the melon around stem to make a “lid”. Remove seeds and scrape out stringy pulp. Place the melon in a shallow bowl.
Transfer prepared ground pork into the base of the melon followed by the prepared dried oysters, scallops, sea moss, and mushrooms.
Pour reserved mushroom soaking liquid into the melon. Place the melon “lid” on top of the melon.
Transfer stuffed winter melon onto the steaming rack and into the pot. Steam over medium heat for 1 hour. Add more water to the pot whenever necessary.
After an hour, remove the lid from the steamer. Carefully lift up the melon “lid” and add prepared goji berries into the soup. Place the melon “lid” back onto the melon.
Add more water to the pot if necessary. Then cover the pot and continue to steam for another hour.
Finally, remove lid from the pot. Carefully lift up the melon “lid” and gently pierce the inside of the melon with a fork to see if it is tender. Also do a taste test and stir in salt to taste.
If satisfied that melon is sufficiently tender and stuffing is well cooked, then steaming is done. Otherwise continue to steam for another 10 to 20 minutes. Carefully lift the winter melon out of the pot.
Serve immediately by scooping out bits of melon, stuffing, and soup into individual bowls.