Chinese dumplings with pork, shrimp and fragrant onions

Ingredients:

• 1/4 cup corn oil + extra for frying
• 2 tbsp finely chopped onion
• 7 cloves garlic, crushed
• 2 tablespoons Chinese chicken bouillon powder (MSG-free)
• 1.5 tbsp. sugar
• 1 tbsp. finely ground white pepper
• 220 g boneless pork shoulder, cut into 0.5 cm cubes.
• 400 g small shrimp, peeled, deveined and cut in half
• 1/4 cup potato starch
• 0.5 cup thinly sliced ​​Chinese chives
• 1.5 tsp. dark sesame oil
• 42 circles of dumpling dough, 8-10 cm in diameter.

Preparation:

1. Prepare the filling:
   
   In a small saucepan, heat the corn oil over medium-low heat. Add the onion and garlic and cook, stirring, until caramelized, 10-15 minutes. Let cool completely.
2. Meanwhile, in a small bowl, combine the bouillon powder, sugar, 1 tablespoon salt, and white pepper. Combine the pork, shrimp, and potato starch in a large bowl, then add the spice mixture. Add the chives, sesame oil, and onion-garlic mixture. Chinese allspice has a strong garlic flavor, so it's worth seeking out for this recipe.
3. Form the dumplings:
   
   Spoon about 1 tablespoon of filling onto a piece of dough (keep the dough loosely covered with a damp paper towel while working). Dip your finger in water and run it along the edge of the dough, then fold it into a semicircle; pinch the edges shut with your fingers. Transfer the dumpling to a baking sheet and repeat with the remaining dough and filling.
4. Fry the dumplings in a frying pan in batches:
   
   Heat a large nonstick skillet over medium heat and add 1.5–2 tablespoons corn oil. Place the dumplings in the skillet in a single layer and cook, undisturbed, until golden brown on the bottom, 1–2 minutes. Carefully add enough water to the skillet to come 1/3 of the way up the dumplings. Loosely cover the skillet and cook until the water has evaporated and the dumplings are cooked through, 4–5 minutes. Remove the lid, flip the dumplings, and cook, adding more corn oil if needed, until golden brown on the other side, another 1–2 minutes.