Devein and deshell the shrimp. Remove the notocord if you so desire.
Cut the shrimp into pieces about 1/4 inch in thickness.
Finely chop the celery, mushrooms and the scallions. Place in a bowl and mix.
Add the wine, soy sauce, hoisin sauce, ginger, and sea salt to the bowl and mix this all well.
Add the shrimp and mix well. Using your hands works well.
Assembly and Cooking
Place a wrapper on a flat floured surface. Place 1 TBPS of the filling in the middle of the wrapper.
Bring the wrapper up, similar to a "Beggar's purse" shape, leaving the top open. Flatten the bottom of the dumpling and place in a perforated parchment covered steamer.
Steam the Shumai until they are partially translucent.
These can be served hot, warm, or even at room temperature. A great addition to a picnic!
You can add a dipping sauce however these are wonderful and delicious plain.
Notes
*Chinese celery is not as strong as the common celery found in the Uniter States. If you can't find this, use the regular celery found in groceries.