In a bowl, combine soy sauce, rice wine, and cornstarch to create a flavorful mixture. Stir in diced shrimp, ensuring it’s well-coated. In a skillet, sauté chives in oil until fragrant, then add shrimp mixture and cook until thickened. Allow to cool.

In a separate bowl, mix wheat starch, tapioca starch, and salt. Create a well in the center and pour in just-boiled water. Stir until a dough forms, then knead until smooth. Let rest in a bag for about 5 minutes.

Roll the rested dough into logs, cut into equal pieces, and flatten into disks using a plastic bag and rolling pin.

Place a spoonful of the cooled filling into each disk, fold over, and pleat edges tightly to seal.

Arrange dumplings in a steamer and steam for about 7 minutes until the tops are glossy. Cool, then heat canola oil in a pan and pan-fry dumplings until golden brown.

Enjoy warm, paired with soy sauce or spicy chile garlic sauce for dipping.