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In a large bowl combine ground meat of choice, minced shrimp, green onions, garlic, ginger, water or broth, shaoxing wine, chicken bouillon, soy sauce, sesame oil, sugar, pepper and baking soda. Mix well until everything forms a thick paste.
Dip a wrapper in water to rid it of extra starch, then place in a small steam-safe bowl as the first layer at the bottom of the bowl.
Spoon a few tablespoons of filling and spread evenly to cover the bowl, about ¼ inch thick.
Continue to repeat the same steps with dipping the wrapper in water and layering between the filling, leaving about 1 inch of space from the top of the bowl because the filling expands as it steams.
For the final layer, place 2-3 sheets of wrapper over the top layer of filling covering as much surface as you can.
In a large steamer or pan, bring to a rolling boil then reduce to a gentle simmer.
Carefully place each filled bowl into the steamer and steam for 20-25 minutes depending on thickness of your layers, until cooked through or until internal temperature reaches 165F.
Carefully remove from steamer and top with chili oil and soy sauce, then garnish with green onions. Enjoy!