Thinly chop the shrimps.

Mince the chive and onion.

Grate the ginger.

Mix all of the shumai ingredients together in a large bowl.

With your hands, form 15 meatballs with the mixture.

With a cabbage shredder, shred the cabbage.

Roll each meatball into the shredded cabbage.

You want to cover them all in cabbage (this is instead of the wonton wrappers).

Poor some water, an inch or two, into a large wok and heat on medium-heat.

Place some parchment paper over a collapsible vegetable steamer.

Place all of the shumai over the parchment paper.

Cover with a lid and steam for 15 minutes.