Begin by separating the crunchy and leafy portions of the napa cabbage. Chop each section finely. Rehydrate the dried shiitake mushrooms in warm water for approximately 30 minutes. Once rehydrated, squeeze out any excess moisture and chop finely. Crush the garlic cloves and ginger, and finely chop the onions and Asian chives (chives will remain uncooked).

In a large skillet over medium-low heat, add a small quantity of oil. Sauté the onions until they become fragrant and translucent. Add the crushed garlic and ginger, cooking for an additional minute. Incorporate the chopped shiitake mushrooms and the crunchy cabbage sections, seasoning with a pinch of salt. Continue sautéing for 3-4 minutes. Add the leafy cabbage sections and cook for an additional 1-2 minutes. Once the mixture is softened, remove from heat and allow to cool completely.

In a large mixing bowl, combine the ground pork, ground shrimp, soy sauce, potato starch, dashida, brown sugar, and black pepper. Mix thoroughly for 2-3 minutes until the filling attains a slightly sticky consistency. Add the cooled precooked vegetables and chopped Asian chives. Mix again until evenly combined.

Place one dumpling wrapper on a clean surface. Moisten the edges with water. Place approximately 1 tablespoon of filling in the center of the wrapper. Fold and seal the edges carefully, ensuring no air pockets remain. Pleat if desired. Repeat until all filling is used.

In a small bowl, combine soy sauce, sesame oil, rice vinegar, chili oil, water, green onions, minced garlic, serrano pepper, chopped onion, and sesame seeds. Stir well to incorporate.