Take the peeled, deveined shrimp and roughly chop half of them then add to a medium bowl. Finely chop the rest of the shrimp and add to the bowl too.
Add the white wine, lemon juice, chopped parsley, olive oil, cornstarch, garlic, salt, pepper and parmesan to the bowl. Mix well to combine.
Take one dumpling wrapper and hold it in the palm of one hand. Scoop a scant tablespoon of the shrimp mixture up, placing it in the centre of the wrapper.
Using your free hand, dip your fingertip into a small bowl of cold water. Use the wet fingertip to wet the edge of the dumpling wrapper all the way around. Fold the wrapper in half and crimp the edge of one side while pinching both edges together to seal the dumpling shut (see video for the technique used).
Repeat with all the filling to make your dumplings.
Place a large, non-stick skillet over a medium heat. Pour in 1 tablespoon of olive oil and let that heat up. Once hot, turn the heat down to medium-low and arrange 10 to 15 dumplings in the skillet.
Cook until the undersides are golden, about 4 to 5 minutes. Then pour in enough water to come 1/3 of the way up the dumplings. Cover with a lid, turn the heat down to low, and let steam for 5 to 6 minutes, until the water has been completely absorbed.
Remove from the skillet and repeat with the rest of the dumplings to cook them all.
For the sauce:
Melt the butter in a small skillet or pot over a medium-low heat. Once melted, stir in the garlic and let cook for 1 minute. Remove from the heat and season with the black pepper.