Pat the raw shrimp dry with paper towels. Chop the shrimp coarsely then pulse 2–3 times in a food processor until mixture is mostly finely chopped but still has some texture (do not turn into a paste). Transfer to a mixing bowl.

Add pork (optional)

If using ground pork, add it to the chopped shrimp and mix gently to combine.

Mix aromatics and seasoning

Add the finely chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, and cornstarch to the shrimp mixture.

Bind the filling

Add the egg white and fold the mixture briskly 20–30 times until the mixture becomes slightly sticky and cohesive. Taste a small pinch (cook briefly in microwave or pan to test seasoning) and adjust salt or soy sauce as needed. Keep filling chilled until ready to assemble.

Wrappers & assembly

Prepare workspace

Dust your work surface lightly with the 1 tbsp cornstarch to keep wrappers from sticking. Keep a small bowl of water nearby for sealing edges. Separate the wonton wrappers so they don't stick together.

Portion filling

Spoon about 1 tablespoon of filling (roughly a heaping teaspoon to tablespoon depending on wrapper size) into the center of each wrapper. Do not overfill; leave room to seal.

Seal dumplings (classic pleat)

Dip your finger into the water and moisten the outer half of the wrapper edge. Fold the wrapper in half over the filling to form a half-moon and press the center to seal. Create 2–3 pleats along one side, pressing firmly to ensure a tight seal and remove air. Alternatively, gather and twist the top into a purse shape. Place finished dumplings on a tray lightly dusted with cornstarch.

Cooking & finishing

Pan-fry then steam (potsticker method)

Heat a nonstick or well-seasoned skillet over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat. When oil is shimmering, arrange dumplings in a single layer, flat side down, spacing them so they don't touch. Fry for 2–3 minutes until bottoms are golden brown.

Steam in skillet

Carefully add 3/4 cup water to the skillet (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–6 minutes until water has evaporated and filling is cooked through (shrimp will be opaque and firm to touch).

Crisp again and finish

Remove lid and increase heat to medium-high for 30–45 seconds to re-crisp the bottoms. Drizzle 1/2 tsp sesame oil over dumplings and remove to a serving plate. If you prefer boiled or fully steamed dumplings, adjust: boil in batches 3–4 minutes, or steam 6–8 minutes in a bamboo steamer lined with parchment.

Dipping sauce

Make sauce

Whisk together 3 tbsp soy sauce, 1 tbsp black or rice vinegar, 1 tsp chili oil (optional), 1/2 tsp sesame oil and 1/2 tsp sugar until sugar dissolves. Taste and adjust balance. Sprinkle sliced green onion on top as garnish.

Serve

Serve dumplings hot with the sauce on the side for dipping.