Remove the vein from the shrimp and roughly chop with a knife. Mix with sake and grated ginger. Blanch the cabbage and chives in salted water, squeeze out excess water, and finely chop.

Finely chop the shiitake mushrooms. Combine the prepared shrimp (○), vegetables (▲), seasonings (＊), and potato starch in a bowl. Mix well to make the filling.

Place a spoonful of filling in the center of each dumpling wrapper. Moisten the edges with water, fold in half, and press firmly to seal so they don’t open during cooking.

Hold both ends of the wrapper and curve them to form a circle, pressing the ends together to seal the dumpling.

Bring a large pot of water to a boil. Prepare a bowl of ice water. When the dumplings float to the surface, add a little cold water to the pot.

After adding the cold water and the dumplings float again, turn off the heat. Use a strainer to transfer the dumplings to the ice water to chill quickly.

Drain the dumplings and arrange them on chilled plates. Sprinkle with chopped green onions. Serve with your choice of ponzu sauce, chili oil, or yuzu kosho.