Prep the shrimp: Soak the shrimp in ice water with a little baking soda for 15 minutes. Rinse well and pat dry. Add 1 teaspoon cornstarch and 1 egg white, then cover and refrigerate for 30 minutes. Mix all the filling ingredients together, cover, and refrigerate for 30 minutes.

Add the shrimp and filling to the center of each wonton wrapper. Brush water on two edges of the wrapper and seal.

For the sauce, cook all the sauce ingredients together and let cool. To cook the dumplings, bring water to a boil, add the dumplings, and cook until they float to the surface. Remove and rinse with cool filtered water.

Top with the sauce and garnish with chopped scallions and Chinese chives. Serve and enjoy.