Preheat oven to 400 degrees.

Place parchment bag on a baking sheet to catch any drips. Arrange vegetables in the bottom of parchment steam bag.  Set aside.

In a medium bowl, drizzle sesame oil over chopped shrimp; toss to coat. Sprinkle seasoning packet over top and add chopped scallion; mix until all shrimp are well-coated with seasoning.

Arrange wonton wraps on a clean work surface for easy dumpling assembly. Fill a small bowl with water. (You'll use this to help seal each dumpling.)

Scoop about a teaspoon of shrimp filling onto each wonton wrapper. Wet the tip of your finger in the water and run it along the outer edge of each wonton wrap. Fold in half so that the corners meet and you have a sealed triangle.* Indent the flat side of the dumpling and bring the outer corners together to form a tortellini-like shape, if desired. Repeat until all the filling is used up.

Place dumplings on top of vegetables in the parchment bag. Pour about ¼ cup of beer (or broth) over top, making sure to wet the dumplings.

Fold open end of bag under twice to seal the bag. Bake for about 15-17 minutes or until the dumplings are steamed and the vegetables are tender-crisp. (The shrimp should be pink and opaque.)

To serve, carefully open the parchment bag (there will be hot steam, so be careful!) and divide onto serving plates. Serve with soy sauce for dipping if desired.