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Start by slicing your pork belly into small pieces. Add half of the seasonings: fish sauce, sugar, MSG, minced garlic, minced shallots, and paprika.
In a separate bowl, add the sliced shrimp along with the other half of the same seasonings. Set aside.
In a large skillet, heat 2 tbsp cooking oil over medium-high heat. Add the sliced pork belly and cook until no longer pink, approximately 2-3 minutes.
Add the sliced shrimp and sauté for 1 minute. Continue to cook for another 2-3 minutes or until your protein is fully cooked. Turn off the stove and allow to cool.
Prep your dumpling wrapper according to package instructions by adding flour and salt to a mixing bowl, slowly adding 2 cups of boiling water while stirring with a rice paddle. Knead the dough until smooth and form it into small circles.
Add about 1 tsp of filling to each circle, fold the wrapper in half, and seal the edges. Repeat until all dumplings are made.
Boil water in a small pot and add the dumplings. Wait for them to float to the top (3-5 minutes). Remove cooked dumplings and place them in an ice bath to stop the cooking process.
Drain the dumplings and serve topped with fried shallots and scallions oil. Serve with Nuoc Mam on the side.