Clean and rinse the shrimps with cold water. Pat dry with paper towels. Mix the soy-vinegar dipping sauce and set aside.

Cut the shrimps into small pieces (about 3-4 pieces per shrimp), add chives and mix well. Marinate the filling with the rest of the ingredients for 30 minutes in the refrigerator.

Lay a wonton skin on a flat surface. Dab your index finger with some water and trace it along the four outer edges of the wonton skin. Add a teaspoon of the filling and fold the wonton skin towards the middle. Dab some water to the wonton skin to seal tight. The dumplings should look somewhat round. Repeat the same until the filling is used up.

Heat up a pan on medium to low heat and add some oil. Transfer all dumplings into the pan and cover it with its lid. Pan-fry the dumplings on one site until golden brown and then turn over to pan-fry the other site. (Add more oil to the pan if required.) Repeat to make sure that both sites are equally done. Dish out and serve immediately with soy-vinegar dipping sauce.

Start by preparing the stir-fry sauce mixture. Combine the wine, light soy sauce, sugar, white pepper, and sesame oil. Set aside.

(At this point, if using pork or chicken, you’d preheat the wok until it was smoking, add a tablespoon of oil, and then sear the meat until just cooked. Remove to a bowl and set aside. If not, move on to the next step.)

Place a wok over medium heat. When the wok has heated, add the oil and the ginger. Cook for 30 seconds, and add the garlic. Cook for another 30 seconds.

Add the tofu, and stir-fry for another minute. Turn up the heat to high, add the garlic chives, and stir-fry for 1 minute (at this point, you can also add your pre-cooked meat, if using).

Add the sauce mixture, and stir-fry for another 30 seconds. Season with salt to taste. The dish is done once the chives are wilted. Serve immediately.