• Place pork fat in a food processor and process until finely ground. Set aside.
• Devein shrimp and chop until ground. Set aside.
• Place 4- 5 pieces of shiitake mushroom in five cups of cold water. Let them bloom overnight and when ready, squeeze out the water. Finely chop and set aside.
• Chop the green onion and Asian chives into small pieces and set them aside.
• Place the ground pork in a large bowl. Add in the ground shrimp and pork fat. Add the shiitake mushroom, chives, and green onion. Season with sesame toasted sesame oil, oyster sauce, and white ground pepper. Add in the large egg. Mix all of the ingredients by hand. Make sure that the ingredients are completely incorporated. Cover the mixture and let it sit in the fridge for an hour.
• Take one tablespoon of the ingredient and do a taste test. Heat a small amount of oil and fry the mixture. Season according to your liking if needed.
• When ready, place the dumpling wrapper in between your thumb and index finger and brush all edges with water. Place one tablespoon of the dumpling mixture and push it down. Flatten the top and leave an opening in the middle. Seal excess dumpling wrappers with water to hold them together. Garnish with shredded carrot.

  Please see the video on the process on the notes
• Spray steamer with nonstick oil. Place the prepared dumplings on the tray. Boil twenty cups of water and steam the Pork and Shrimp Dumplings for twelve minutes.

Cook the Frozen Dumplings in the Instant Pot Duo

• Add five cups of water to the inner pot and place the dehydrating tray. Spray the tray with nonstick oil and arrange frozen dumplings and garnish with shredded carrots.
  
• Cover with the pressure cooker lid. Push the steam button and set the timer to five minutes. The Instant Pot will build pressure and the five-minute time will start. When done release the pressure and remove the lid. Serve the dumplings with your favorite sauce.