Finely chop (or grate) garlic and ginger. Add them to a food processor with peeled shrimp and pulse until the shrimp is well broken up.
1 teaspoon ginger, 1 teaspoon garlic, 8 oz shrimp
Add the water chestnuts and pulse to chop. Then, add the egg white, soy sauce, sesame oil and rice wine vinegar and pulse to combine.
¼ cup water chestnuts, 1 egg white, 1 teaspoon soy sauce, ½ teaspoon sesame oil, ½ teaspoon rice wine vinegar
Set dumpling wrappers on a dry, clean surface. Add a tablespoon of filling to the middle of each wrapper.
20 gyoza dumpling wrappers
Dampen y our finger and run it along the edge of the dumpling wrapper. Pinch the wrapper together in small folds, working your way around so the middle of the filling still shows. Repeat with all dumplings.
Brush a steamer with oil, or line with parchment paper with holes poked into it. Place the dumplings in the steamer with a little bit of space between them. If they won't fit all at once, cook them in batches.
Set the steamer over a pot of water. Steam for 6-8 minutes until the shrimp filling is cooked through.
Serve immediately, with your preferred dipping sauce or soy on the side.
Notes
You can find ready-made dumpling wrappers in your local supermarket or Asian supermarket.
To substitute the rice wine vinegar, try apple cider vinegar, or white or red wine vinegar.
Shrimp shumai are generally served with a bit of flying fish roe (tobiko) on top for decoration, but you can also add finely chopped chives.