Lingkan Reang
Coarsely chop shrimp, finely chop cabbage, mix with salt, and squeeze out excess water.
Finely chop onion and mushrooms, then combine all filling ingredients in a bowl.
Place a tablespoon of filling on each wrapper, seal tightly, and dust the bottom with flour.
Repeat the process until all filling and wrappers are used.
To cook, steam for 10 minutes, boil until dumplings float, or pan-fry and steam with water.
Serve hot after cooking, ensuring dumplings are golden brown or fully steamed.