Pat the shrimp completely dry with paper towels. Roughly chop the shrimp into pieces the size of coffee beans. Place the shrimp in a bowl with the chives, garlic, and ginger. Season the shrimp with salt, white pepper, sugar, light soy sauce, shaoxing wine, sesame oil, and msg if using. With your hands, mix in a clockwise motion until the ingredients are thoroughly incorporated.

Cover the dumpling wrappers with a damp towel to prevent them from drying out. Working one wrapper at a time, place 1 tablespoon of filling in the center of the dumpling wrapper. Wet the edges with water, then pinch together one end to end, then use your thumbs to pleat from the center to the edge of one side to seal the dumpling. Repeat on the other side from the center to create your crescent dumpling shape. Place the dumpling on a parchment paper lined tray and repeat with the remaining wrappers and dumpling filling.

TO PAN FRY: Pan fry the bottom of the dumplings for 2-3 minutes over medium high heat in 1 tablespoon of oil until golden brown. Add 1 cup of water to the pan, cover, and steam for 5-7 minutes until the water has mostly evaporated. Uncover, and continue cooking to allow the residual oil to crisp of the dumpling bottoms and the dumpling filling reaches 145F internal. Remove to a plate and enjoy!

TO STEAM: Place in a steamer basket and steam for 7-10 minutes until the dumplings are cooked through and internal temp reaches at least 145F.

TO BOIL: Bring a pot of water to a boil over high heat. Add the dumplings; boil for 5-6 minutes or until the dumplings float.