In a food processor, add the chives, garlic, and ginger. Pulse until everything is chopped.

Then add the shrimp, soy sauce, sesame oil, and MSG. Pulse until the shrimp has broken down.

Line a large sheet tray with parchment paper. Fill a small bowl with water. Open one dumpling package. Take a wrapper and spoon about 1 tablespoon of filling into the center.

Lightly wet the outside of the wrapper using water. Fold the dumpling in half, crimp the edges, and place it on the tray.

Continue until you've exhausted all the filling. Cover with plastic wrap and refrigerate for up to 6 hours or freeze for later.

Add all ingredients to a sealable container and shake to mix. Adjust to taste.

Mix water, flour, cornstarch, and vinegar well in a measuring cup.

In a large non-stick pan, pour in oil and lay dumplings in concentric circles.

Place the pan over high heat and pour in the slurry mix. Cover and cook for 5 minutes.

Uncover, reduce heat and continue cooking until the skirt is brown, about 3-4 minutes.

Use a spatula to release dumplings, flip onto a plate, and serve with dipping sauce.