For the dumpling filling: Finely grind shrimp and ground pork in a 1:1 ratio. Mix in diced onion and shiitake mushrooms. Season with bouillon powder and ground black pepper to taste. Place the filling in the center of each dumpling wrapper and shape as desired. Steam the dumplings until cooked through.

For the broth: Simmer pork bones with dried shrimp, dried squid, and pickled daikon radish. Season with salt, MSG, and sugar to taste. When the broth is ready, add fried shallots and soy sauce for extra flavor. This broth can also be used for wonton soup or Chinese egg noodle soup.

Place bean sprouts and garlic chives in a bowl, add the dumplings, top with crispy pork fat, then ladle the hot broth over everything.

Good luck!