Prepare all your veggies and shrimp by finely chopping them. To mince the shrimp just chop up and down with one hand for a couple minutes and should turn into a paste.

Mix all the ingredients into a bowl including the seasonings and allow it to marinate for 30 minutes or overnight. At this stage you can also taste the filling and adjust seasonings accordingly.

Place 1 tbsp of filling into your dumpling wrapper, and I would recommend starting with less if you are unfamiliar with the wrapping process.

Wet the entire edge of your dumpling wrapper with water then fold in half and pinch in the middle making sure that is the only point that has been sealed.

Make 3 additional folds on each side making a total of 7 folds. I will be linking a video on how I do this within this post.

Heat up a pan over med-high heat with 1 tbsp of oil. To fry your dumplings.

Into a bowl mix together water, flour, and salt.

Once the bottom of your dumplings have been nicely browned, flip them over one more time to get another side browned for another 2 minutes.

Slowly pour the dumpling skirt mixture onto the pan and cover with a lid for 8 - 10 minutes, the dumplings should be cooked at this point. I use a pan about 10 inches in diameter.

Remove the lid and you will see that crispy skirt start to form. Continue to let it cook another 5 minutes until you see the bottom start to brown and a thin layer has formed. If the skirt is not brown enough, just place it over the heat, uncovered until your desired color.

Using a plate, cover the top of the pan and carefully flip the dumplings upside-down onto the plate. This will allow for the crispy skirt side to be facing upwards.

Serve with the dumpling sauce and enjoy!