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Place shrimp in a medium bowl and mix with 1 tablespoon of the sugar, ½ teaspoon of the sea salt, and the baking powder. Let sit for 15 minutes, then rinse the shrimp in a colander under running water until the water runs clear. Pat shrimp dry with paper towels.
In a food processor, pulse marinated shrimp with shiitake mushrooms, ginger, garlic, lemongrass, cornstarch, cilantro, soy sauce, toasted sesame oil, rice vinegar, remaining ½ tablespoon of sugar, remaining ½ teaspoon of sea salt, and white pepper, until a chunky mixture forms.
Place a dumpling wrapper on a clean work surface. Spoon about 1 tablespoon of prepared shrimp filling onto center of wrapper. Gather edges of wrapper around the filling, leaving the top open, and gently pleat the edges to seal. Repeat with the remaining wrappers and filling.
Heat a large pot of water over medium-high heat until boiling. Arrange the assembled shumai on a bamboo steamer lined with parchment paper or cabbage leaves, leaving space between each dumpling. Close the bamboo steamer and place it over a pot of boiling water.
Steam the shumai for 8-10 minutes, or until shrimp is cooked through and the wrappers are translucent.
Transfer shumai to a serving plate. If desired, garnish with tobiko and green onion. Serve hot with your favorite soy sauce or other desired dipping.