Remove the shells and tail from the shrimp as needed and devein the shrimp (use a sharp knife to make a small incision along the back to reveal the black vein and remove). Rinse and drain. Chop the shrimp into pea sized pieces and transfer to a large mixing bowl.

Add the pork, chopped scallions (reserve 2 tablespoons for the dip, if making), and seasonings except the cornstarch. Mix thoroughly and then add the cornstarch and mix some more. Wrap and refrigerate until ready to wrap.

In a medium sized bowl (or pot) with a lid, combine the flour and salt. Add the boiling hot water and stir with a wooden spoon until a dough forms. Cover the bowl or pot with a lid and let it rest 5-10 minutes until the dough is cool enough to touch but still warm.

Flour your hands and work surface and shape the dough into a long log, approximately 1 inch thick, 10 inches long. Cut into 10 pieces, approximately the size of the tip of your thumb or a large grape. Shape and roll each piece into balls and then use your hand to flatten into a cookie shaped disk.

Flour your fingers, rolling pin, and your work surface as needed. Take one of the flattened pieces of dough and roll it flatter. Give it a quarter turn and roll the bottom half and repeat and flip over as needed until the center is even and the edges are slightly thinner than the center.

Brush off any excess flour on both sides of the wrapper, add an oval shaped lump of filling (approximately 1 tablespoon) to the center of the wrapper. Bring the top and bottom halves of the wrapper together (12 o'clock and 6 o'clock) and pinch, form 3-4 pleats on both sides and pinch together. Shape the tips (3 and 9 o'clock) to form a slight curve. Set aside on a parchment paper lined baking sheet. Repeat until you run out of either dough or filling.

Preheat a large non-stick frying pan on medium heat for 3-5 minutes. Set aside a fitted lid and 1/4 cup of water nearby. Depending on the size of your pan, you may need to fry in batches.

When the pan is hot enough, add 2 teaspoons of oil and swirl to coat. Arrange the potstickers on the frying pan and pan-fry for 3-4 minutes until the bottoms start to brown. Hold the lid in one hand and pour 1/4 cup water into the pan using the other hand, then immediately cover the pan and set a timer for 8 minutes.

After 8 minutes, check to see the wrappers look evenly cooked, if not add another tablespoon of water, if needed, and cook for 2 more minutes covered. When the potstickers are ready, uncover and cook for 2 more minutes until the water in the pan has completely evaporated and the bottoms of the potstckers are crispy. Serve immediately.

While the potstickers are frying, combine the reserved chopped scallions and the dip ingredients and stir until the sugar is dissolved. Set aside.