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Heat the olive oil in a wok over medium-high heat.
Add the shrimp, pork, scallions, garlic, and ginger; sauté for about 5 minutes until slightly browned.
Toss in a pinch of salt and pepper.
Arrange the wontons in a single layer and have a bowl of water next to your work surface.
Brush the outer edges of the wrappers with water.
Dollop about a Tbs. of the shrimp/pork mixture in the middle of each wrapper.
Fold the wrapper over to make a rectangle and fold the outer corners together, dabbing water between the corners to make them stick.
Heat the oil in the wok until hot, testing with a wooden chopstick.
Dip the dumplings into the hot oil, turning to fry evenly until golden brown.
Transfer to a baking sheet lined with paper towels to drain.
In the meantime, bring the sauce ingredients to medium heat and simmer until reduced and thick.
Serve dumplings with the sweet and sour dipping sauce.