In a large bowl, combine 12 ounces ground pork, 8 ounces coarsely chopped shrimp, 3 thinly sliced scallions, 3 minced cloves garlic, 2 tablespoons Shaoxing, 1 ½ tablespoons grated fresh ginger, 1 tablespoon soy sauce, 2 teaspoons sesame oil, ½ teaspoon sugar, and ¼ teaspoon black pepper and stir until well mixed. Transfer to a fridge for at least 20 minutes.
To assemble, take one wonton wrapper and with your finger lightly wet the edge about 1/4 inch around. Put about 1 Tbsp of the filling in the center.
Bring one side of the wonton wrapper up to meet the other and pinch in the middle. Pleat one side out toward the right edge, keeping the opposite side touching it, flat.
Pleat the other half out toward the left, pinching it against the flat side opposite. This will cause the wrapper to have a curved shape.
To pan fry the dumplings, heat 2 tablespoons vegetable oil until shimmering. Working in batches. Cook for 1 to 2 minutes or until golden brown on the bottom.
Pour in about 1/2 cup water or just enough to come about one-third of the way up the sides of the dumplings and bring to a boil. Cover and cook until the water is absorbed for 2 to 3 minutes. Remove the lid and reduce the heat to medium. Continue cooking until the dumplings are dry and crisp on the bottom for 1-2 minutes.
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