Prepare the Filling: Pat the peeled prawns completely dry with a paper towel. Finely mince half of them and chop the other half into small chunks. In a large mixing bowl, combine the prawns, pork mince, chopped spring onions, grated ginger, and minced garlic.

Season the Mixture: Add the light soy sauce, sesame oil, Shaoxing wine, cornflour, white pepper, and sugar to the bowl.

Mix Until Sticky: Using a spoon or your hands, mix the ingredients together in one continuous direction for 2-3 minutes. The mixture will become sticky and paste-like. This step is crucial for a bouncy, tender texture. I learned the importance of this technique from reading about the science of Shumai preparation, as it helps develop the proteins.

Rest the Filling: Cover the bowl and let the filling rest in the refrigerator for at least 15 minutes. This allows the flavours to meld together.

Assemble the Shumai: Place a wrapper in the palm of your non-dominant hand. Spoon about a heaped teaspoon of the filling into the centre. Gently press one cube of cheese into the middle of the filling.

Shape the Dumplings: Form a circle with your thumb and index finger. Carefully push the wrapper and filling down into the circle, squeezing gently to form a cup shape, leaving the top open. Tap the base on your work surface to create a flat bottom so it can stand upright. What works best for me is keeping the pressure gentle and even all the way around.

Garnish and Prepare for Steaming: Top each shumai with a single frozen pea if using. Line a bamboo or metal steamer with non-stick baking parchment or cabbage leaves. Arrange the shumai in the steamer, ensuring you leave a little space between each one to prevent them from sticking together.

Steam to Perfection: Bring a wok or large pan of water to a rolling boil. Place the steamer over the water, cover with a lid, and steam for 8-10 minutes. The shumai are cooked when the filling is firm to the touch and the wrappers are translucent. Serve immediately with your favourite dipping sauce.