Rinse, pat
dry and dice shrimps. Dice the pork and chop the shark's fin. Mix with
spring onion, Chinese parsley and seasoning. This is the filling divide
into 24 pellets. On the Shao-Mai skin, put a pellet of filling, pinch
and wrap into dumpling. When water is boiling, put in the steamer and
steam for 6 minutes. Serve.
