Rinse the peeled and deveined shrimp briefly under cold water, then pat them thoroughly dry with paper towels.

Combine the soy sauce and Chinese black vinegar in a small serving bowl. Set the dipping sauce aside while preparing the dumplings.

Cut each shrimp into approximately 3–4 small pieces. Transfer to a mixing bowl and add the finely chopped chives.

Add the egg white, tapioca starch, halal chicken bouillon powder, salt, fish sauce, sesame oil, white pepper, sugar, and 1 teaspoon neutral oil.

Mix until the shrimp and chives are evenly coated in the seasonings. Cover and refrigerate for 30 minutes.

Place one wonton wrapper on a clean, flat work surface. Dip your fingertip into water and lightly moisten all four edges.

Spoon approximately 1 teaspoon of shrimp filling into the center. Bring the edges of the wrapper toward the middle to form a compact dumpling.

Moisten any dry edges as necessary and firmly press the wrapper together to create a tight seal. Repeat with the remaining wrappers and filling.

Heat a thin layer of cooking oil in a large skillet over medium-low heat.

Arrange the Shrimp and Chive Dumplings in the skillet without overcrowding them. Cover with a lid and cook until the bottoms become crisp and golden.

Carefully turn each dumpling over and continue pan-frying until the other side is golden and the shrimp filling is completely cooked. Add a little more oil if the skillet becomes dry.

Transfer the hot dumplings to a serving plate and serve immediately with the prepared soy vinegar dipping sauce.