Shrimp Shumai

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250 grams large shrimp (9 ounces)

2 tablespoons egg white (about 1 egg)

1 teaspoon potato starch

1/2 teaspoon salt

50 grams pork fat (2 ounces)

500 grams small shelled shrimp (18 ounces)

200 grams calamari steak (7 ounces)

4 scallions white part only, minced

3 tablespoons potato starch

1 tablespoon ginger juice grated and juice squeezed out

1 tablespoon Shaoxing wine

2 teaspoons sugar

2 teaspoons sesame oil

2 teaspoons oyster sauce

1 teaspoon soy sauce

1/4 teaspoon white pepper

32 shumai wrappers or 24 wonton wrappers

napa cabbage or lettuce, for lining steamer

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