For the juiciest texture, I find quickly blending the filling in the food processor is KEY!
Mix in shaoxing wine, cornstarch, salt, sugar, white pepper, sesame oil & oil. Then, mix in chunky shrimp.
Important: key technique here is using BOILING HOT WATER. This is a must for the crystal dough to work!
Roll the dough out as thin as you can without it breaking wrap. Watch the how-to video in the recipe!
Steam for 7 minutes on high heat in a steamer or even better, bamboo baskets!