Peel and devein the shrimp, then cut into small cubes.

Dice the carrot and wash the green onion stalks. Mince the green onion and ginger.

Thaw frozen corn and peas if using, and pat dry with paper towels to prevent excess water during stir-frying.

Take 10 dumpling wrappers per batch and brush a thin, even layer of oil on each sheet. Stack them oil-side up to prevent sticking.

Roll the stacked wrappers into a large circle about 12 cm in diameter, keeping thickness even.

Steam the rounds in a steamer lined with cloth over boiling water for 10 minutes until soft and fully cooked.

Remove steamed rounds and carefully separate the layers while hot to create soft, elastic wrappers.

Blanch green onion stalks in boiling water for ~30 seconds until soft, then drain. This makes them flexible for tying.

Heat 15 ml oil in a wok, sauté minced green onion and ginger until fragrant.

Add shrimp cubes and stir-fry for ~1 minute until they turn opaque (avoid overcooking).

Add carrot, corn, and peas, stir-fry for another 2 minutes until just cooked.

Season with remaining salt, white pepper, and chicken bouillon powder. Stir well, then remove from heat and let cool until hand-warm.

Place a wrapper on your clean work surface and add ~25 g of filling (don't overfill).

Gather the edges toward the center to form a pouch, leaving a small opening at the top.

Wrap a softened green onion stalk around the top 2–3 times, tie gently, and trim any excess.

Repeat for all wrappers and filling. Arrange neatly on a plate.

These dumplings can be eaten as-is because the filling is cooked.

To serve warm, steam for 3–5 minutes over high heat. Avoid over-steaming to prevent the wrappers from becoming too soft or tearing.