Chop shrimp, water chestnuts, bamboo shoots, and black mushrooms.

Combine chopped ingredients with ground pork in a bowl.

Add thinned shoyu, salt, rice wine, sugar, sesame oil, cornstarch, white pepper, and chopped scallions.

Mix well to combine all ingredients thoroughly.

Set the filling aside.

Place about 1 tbsp of filling in the center of each wonton skin.

Gather edges of the skin between index finger and thumb to form a waist.

Smooth the top of the dumpling with a wet spoon.

Place a green pea on top of each dumpling as a garnish.

Line a bamboo steamer with a damp cloth.

Place the Shau Mai in a single layer in the steamer.

Steam over high heat for 15 minutes.

Serve the steamed Shau Mai with dipping sauce.

Cooked Shau Mai can be frozen for later use.

Defrost frozen Shau Mai and steam to reheat.