Heat vegetable oil in a pan over medium heat. Fry the chopped garlic until golden and crispy, about 2-3 minutes, then drain on paper towels to remove excess oil.

In a bowl, combine 2 Tbsp soy sauce, 1 tsp black soy sauce, 1 tsp sugar, 2 Tbsp vinegar, and chopped Thai chilies. Mix well and set aside.

Grind 3 cloves of minced garlic and 1/2 tsp white peppercorns into a smooth paste using a mortar and pestle or small food processor.

Dice 50 g of the shrimp and set aside, then process the remaining shrimp in a blender until smooth.

In a large bowl, combine the ground pork, processed shrimp, garlic paste, soy sauce, fish sauce, sugar, sesame oil, cornstarch, egg, diced jicama, green onion, and diced shrimp. Knead until the mixture is smooth and well combined.

Take a wonton wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges with water, fold over to create a triangle, and then pinch to seal.

You can shape them into cylinders if you prefer.

Arrange the dumplings in a lined steamer basket. Steam them over boiling water for about 10 minutes, or 13-15 minutes if they are frozen, until they reach an internal temperature of 165°F (74°C).

Brush the dumplings with garlic oil and sprinkle with crispy fried garlic before serving with the dipping sauce.