1. Finely chop or pulse the shrimp in a food processor until coarsely minced.

2. In a large mixing bowl, combine shrimp, garlic, ginger, green onions, soy sauce, sesame oil, cornstarch, salt, and white pepper. Mix gently until combined.

3. Set up a dumpling station with wrappers, a bowl of water, and a tray lined with parchment paper.

4. Place a small spoonful of filling in the center of each wrapper. Wet the edges with water and fold to seal, pleating if desired. Remove any air pockets.

5. To steam: Line a bamboo or metal steamer with parchment and steam dumplings over boiling water for 6–8 minutes.

6. To pan-fry: Heat oil in a non-stick skillet, add dumplings flat-side down, cook until bottoms are golden. Add a splash of water, cover, and steam for 5–7 minutes until done.

7. Serve hot with dipping sauce made of soy sauce, rice vinegar, sesame oil, and red pepper flakes.