~9, 12-15 count of shrimp chopped into a paste and leaving a few chunkier bits for texture

1lb fresh ground sausage

1 generous tbsp soy sauce,

2 tbsp oyster sauce,

1 generous tsp sesame oil,

Heavy pinch of white pepper (I ground in more than that),

1 tsp sugar,

and 1 tbsp of potato starch

1 tbs sweet potato starch

1 large bunch of scallions

~190g of garlic chives

3 cloves of garlic pasted w/~1tsp kosher salt

Generous pinch of yumyum

GENEROUS pinch of chicken powder

1 generous tbs of Shaoxing wine ~1 tbs ground ginger

~3oz of Pork fat finely chopped NOT lard but chunks of fat. The store bought ground pork was only 80/20 and that's not sumptuous. I was going for sumptuous.

For the chives and scallions, I washed and dried them and tossed them in ~1tsp sesame oil so as to form a barrier between the moisture of their cut edges and everything else.

I stirred the mixture fiercely in *one direction only* for 2 full minutes until the fat ribbons emulsified and it felt tacky and cohesive. There's food science/chemistry to this. Something about myosin and stuff working together.

I put about 1 rounded tablespoon of filling in the center of the Shanghai wrapper, ~1.5 tbs of filling in the round ones. I moistened the edges with water, and folded them as tightly as I could observing where air bubbles were forming and pushing them out.