ombine shrimp, bamboo shoots, and green onions in a food processor. Pulse a few times, until the shrimp is coarsely chopped.

In a large bowl mix together the shrimp mixture with the pork, soy sauce, salt, cornstarch, ginger, and rice wine. Mix until well combined.

In a small bowl dissolve the cornstarch in the water.

Spoon about 1 tsp of filling into the center of each dumpling skin. Brush a little bit of the slurry around the edges of the dumpling. Fold over, and press to seal. Place the dumpling on a baking sheet, so that the bottom is flat. Continue with the rest of the filling. Cover the dumplings with a damp towel or plastic wrap so they don't dry out.

To prepare dipping sauce, mix all of the ingredients together in a small bowl. Set aside until ready to serve.

Heat a large nonstick skillet over medium high heat. Add 1 Tbls canola oil, heat until very hot, but not smoking. You will have to cook the dumplings in batches. Place 8-10 dumplings in the pan, so that they are not touching. Cook for 1 minute, check the bottom to see they are getting golden brown. Pour in 1/4 cup of water, cover immediately, and reduce heat to medium. Let cook for 3 minutes. Remove lid, and cook for an additional 1-2 minutes until all of the water has cooked off. Remove from pan, and repeat with the remaining dumplings.

Serve with the prepared dipping sauce.