Peel and devein the shrimp. Place the shrimp in a bowl and wash the shrimp with some cold water. Add a round of salt to the water. Swish the shrimp around in the water. Then rinse the salt off of the shrimp. Mince the shrimp.

Then in a bowl combine the shrimp with the sugar, salt, black pepper, chicken seasoning cornstarch, minced garlic and sesame oil. Stir in one direction. Cover and refrigerate for one hour.

Pour the Steamed Shrimp Dumpling Flour mix into a bowl. Then add in the vegetable oil, salt and boiling water. Stir to combine. Kneed the flour with your hands until it forms a dough. Continue kneeding the dough until it is smooth. Place a damp towel over the dough. Set is aside and let it rest for 15 minutes.

After the dough has rested place some All Purpose Flour onto your work area. Also rub your hands with some of the flour as well to prevent the dough from sticking to your hands. Tear apart some of the dough and use the palm of your hand to roll the dough into a cylinder shape about the length of your cutting board horizontally. After you have rolled up the dough it will shrink up a bit in length and that is okay. Keep the rest of the unused dough under the damp towel.

Get the dumpling press ready by brushing some vegetable oil onto the surface of it. Set it aside.

Cut the cylinder into 6 pieces. Take one piece of the cut dough and roll it into a ball. Flatten the ball of dough with a rolling pin. Then place the flattened dough onto the dumpling press.

Place a little bit of the shrimp filling into the center of the dumpling press. Then close the dumpling press. Do not close it too tightly otherwise the outer edges of the dumplings will be too thin.

While the dumpling press is closed remove the excess dough. Open the dumpling press and remove the dumpling.

When you are ready to steam the dumplings take a piece of parchment paper and make some small holes or slits on the bottom of the paper. Line the bottom of the steamer with the parchment paper.

Fill the bottom of the steamer with some water and bring to a boil. Once the water has come to a boil place the dumplings onto the parchment paper.

Cover the steamer with a lid and steam on Medium High heat for 8-10 minutes.

Remove from the steamer. Dip with Sweet Soy Sauce and Siracha.