In a bowl, combine the pork, shrimp, spring onion, ginger, pepper, salt, sesame oil, Shaoxing, soy sauce and cornstarch. Using your hands, mix so that everything is well combined.
Pour a little water into a small bowl and set to the side.
Take one dumpling wrapper and using a little water dampen half of the surface.
Take around 1 heaped teaspoon of the pork mixture and place in the centre of the dumpling wrapper.
Fold the wrapper upwards and press the two edges together, top centre (the left and right side are not sealed yet).You can either just seal all the edges to create a half moon shape or make a couple of pleats - up to you!
To make a pleat, take the front part of the dumpling on the right side and gather to make a little fold. Press the fold down and seal the right side of the dumpling. Repeat this process on the left side. (See video for to see this in action!)
Make sure the dumpling is well sealed as close to the filling as you can, this will ensure they don't burst while cooking.
Repeat this process until you've used all your filling (cover the dumplings)
To make the chilli oil
Whisk together all the oil ingredients and set aside.
To cook the dumpings
Fill a saucepan 3/4 full of water and bring to a light simmer.
Add a few dumplings (I make mine in batches of 8 - 8 is a lucky Chinese number!)
Stir the dumplings briefly (in one direction - again, lucky!)
Let them simmer for 3-4 minutes then using a slotted spoon or spider remove and place into a waiting serving bowl.
Spoon over a few spoonfuls of the sauce and sprinkle over a little spring onion. Serve hot!