In a large mixing bowl, combine the ground pork, minced shrimp, scallions, grated ginger, soy sauce, Shaoxing wine, sesame oil, sugar, cornstarch, and white pepper.

Vigorously stir the pork mixture in a single circular direction with chopsticks or a wooden spoon for 2 to 3 minutes until it turns pale, sticky, and paste-like.

Hold a wrapper flat across your open hand. Spoon roughly 1 generous tablespoon of filling into the center.

Gather the edges of the wrapper upward around the filling, squeezing gently into a waist with your thumb and index finger to form an open-topped cup. Tap the bottom flat on your work surface.

Top the exposed center of each dumpling with a tiny pinch of finely minced carrot for color.

Line a bamboo or metal steamer basket with perforated parchment paper or thin carrot slices. Arrange the dumplings inside, leaving about 2 cm of space between them to prevent sticking.

Bring water to a rolling boil in a wok or wide pot. Place the steamer on top, cover tightly with the lid, and steam over medium-high heat for 10 to 12 minutes until the pork filling is firm and cooked through.

Carefully take off the lid away from your face to avoid steam burns. Transfer dumplings to a platter and serve hot with chili oil or dim sum dipping sauce.