1. Blend the peeled and cleaned shrimp and scallops and transfer into a bowl with the cabbage strips, scallions, coriander, soy sauce, garlic rice vinegar, corn starch, ginger, sesame oil, sugar, pepper and egg white. 2. Dust more corn starch on a dish or tray. 3. Stuff each of your wrappers, cut in 8cm rounds with a spoon of shrimp filling, brushing the borders with a bit of water. 4. Fold the wrapper up around the filling and crimp to make the shape of a pouch and place in the dish. 5. Set the oven on steam at 90°C. 6. Line a perforated ovenproof dish with cabbage leaves and the dumplings on top of them 7. Steam for 5 minutes. 8. Serve with dipping sauce.