Make the filling

• In a large bowl, combine the ground pork, chopped shrimp, green onions, chicken powder, oyster sauce, soy sauce, sugar, minced ginger, black pepper, cooking wine and chicken broth.
• Mix thoroughly in one direction until the filling becomes sticky and well combined.

Shape the dumplings

• Lightly grease a nonstick pan with cooking oil.
• Using a cookie scoop or spoon, place evenly sized balls of filling directly into the pan, leaving some space between each one.

Add the blankets

• Place a dumpling wrapper over each meatball.
• Gently press the edges down firmly against the bottom of the pan to seal them tightly.

Pan-fry and steam

• Drizzle a little oil over the dumplings, then add the chicken broth.
• Cover with a lid and cook over medium-low heat until the filling is fully cooked and the wrappers are tender.
• Add a little more chicken broth as needed to keep the wrappers moist.

Finish and serve

• Remove the lid and let any remaining broth evaporate.
• Allow the bottoms to crisp up slightly.
• Garnish with chopped green onions, sesame seeds and chili oil.