Put the chopped cabbage in a mixing bowl and sprinkle with 1 tsp salt.
Mix well and let stand for 10 minutes.
Then squeeze the excess water from the cabbage with both hands.
Set aside.
Soak the dried mushrooms in hot water until soft (about 15 minutes).
Cut off and discard stems.
Dice and then chop the mushrooms.
Peel and then chop the fresh water chestnuts.
Dice the shrimps into 1/4 inch (6 mm) pieces.
Combine the ground pork, shrimps, water chestnuts, and mushrooms with 1 tsp salt, soy sauce, wine, sugar, tapioca starch, sesame oil, chicken broth, scallion and ginger.
Mix well; then add the cabbage and mix some more.
Cover the wrappers with a damp cloth to prevent them from drying out.
To make shao mai, place about 1 Tbs filling in the center of each wrapper and moisten the side with a little water.
Gather the sides of the wrapper around the filling, letting the wrapper form small pleats naturally.
Squeeze the middle gently to make sure the wrapper sticks firmly against the filling and press down on a flat surface so that the shao mai flattens and can stand with the filling exposed at the top.
Brush some oil on the bamboo steamer (if you do not have one, place the shao mai on a greased plate and put the plate on a steaming tray in the wok).
Place the shao mai in the steamer, cover and steam over medium high heat for 15 to 20 minutes and serve directly from the steamer.