After peeling and deveining the shrimp, raise it under cold water for a few minutes, then pat dry with paper towels.
Using the blade of a chef knife, lay it flat and mash the shrimp one by one by putting force down. Then push it to the side of the chopping board. Once all the shrimp has been mashed, give it a few more chops to make sure the consistency is good. Place it all in a big mixing bowl.
Add egg whites, olive oil, salt, white pepper powder, and sesame oil. Run your fingers clock or counter-clock wise until everything is well-blended together. Then form it into a ball shape. Take it with one hand, then smack it back into the bowl. Repeat that 10 times. Cover the mixing bowl with plastic wrap, refrigerate for one hour.
Damp a paper towel and cover wonton wrappers when not in use, and place a small bowl of water at your work station.
Spoon about 1 tbsp of filling onto the middle of the wonton wrapper. Dip your finger in water and run it on the outskirt of half of the wrapper. Pinch the middle point on top, and make pleats on both sides. The tighter you can wrap a dumpling the better.
In a 5-6 quart sauce pan, heat vegetable oil to 350°F over medium-high heat. Carefully monitor your oil temperature. Fry no more than 4 dumplings at a time. Fry each side for about a minute and a half, until golden brown. Place cooked dumplings on a plate lined with paper towels.
Serve fried shrimp dumplings with worcestershire or mayonnaise as dipping sauce.