Cut the shrimps into small pieces. Soak the black fungus and shiitake mushrooms until soften, cut into small pieces. Add all the ingredients (except wrappers) and seasoning into a bowl, use chopsticks to mix well. Let it rest for 20 minutes.

Take one wonton wrapper, put about a tablespoon filling in the middle, use a finger dip some cornstarch-water and run around the edges of the wrapper. Fold it into triangle. 

Dip some water on one side of the corner, then fold it from the back and stick two corners together. 

Cook the dumplings into boiling water/ or chicken stock for few minutes, when the dumplings floating on the water mean it is cooked. Enjoy!