Place all sauce ingredients in a bowl and whisk thoroughly. Put sauce in a dipping bowl and set aside.

Use a knife to finely chop shrimp. Place in a bowl. Add all other filling ingredients, except wrappers and vegetable oil. Using a stand mixer with a paddle attachment, mix on medium-high for 1 minute or vigorously by hand for several minutes until filling is whipped and looks like a sausage mix. Transfer to a smaller bowl, cover and refrigerate until you are ready to use it.

To make the dumplings, lay out a few wrappers at a time. Place 1 tbsp of the filling in the middle of the wrapper and flatten it a bit with the back of the spoon.

Brush the exposed surface of the wrapper with water. Fold the wrapper so you have a rectangle or half circle, squeezing any trapped air out one end.

Seal the seams by pinching and folding along the edge. Repeat until all mix is used. You should get about 20 dumplings.

Place a large flat frying pan on medium heat and add oil. When the oil has heated up, place some of the dumplings in the pan in a single layer without crowding the pan. Cook until golden brown and crisp, for 1 to 2 minutes, then add ¼ inch of hot water, cover and steam for 2 minutes until fully cooked through (to internal temperature of 165°F/74°C). Remove lid, turn the dumplings and cook uncovered for 1 minute, until the water evaporates.

Remove from the pan and let drain on a tray lined with paper towel while you cook the rest. Add a bit more oil to the pan if needed.

Place dumplings on a platter with dipping sauce and serve warm.