Pork and Chive Dumplings with Dried Shrimp

2 cups all-purpose flour

3/4 teaspoon salt For filling

2 teaspoons dried shrimp

2 taspoons Chinese rice wine, such as Shaoxing, or medium-dry Sherry

6 ounces cabbage (1/4 medium head), roughly chopped

1/2 teaspoon kosher salt

1 pound ground pork

1 bunch golden or green garlic chives , finely chopped (1/2 cup)

2 scallion s (green parts only), thinly sliced on the diagonal

1 clove garlic, finely chopped

1/8 teaspoon fresh ginger , finely grated

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon sugar

1/2 teaspoon Asian sesame oil

1 large egg , beaten

1/4 teaspoon freshly ground black pepper

1 heaping tablespoon cornstarch For frying

4 

1/2 tablespoons vegetable oil For dipping sauce

1/4 cup soy sauce

1/3 cup unseasoned rice vinegar

1 teaspoon Sriracha (Southeast Asian chile sauce )

1 scallion (green part only), thinly sliced on the diagonal

Special equipment: 2 large baking sheets; large saucepan or large nonstick skillet with tight-fitting lid; metal or bamboo steamer (if steaming dumpling s)