Combine ground beef and finely chopped shrimp in a mixing bowl. Add minced garlic, minced shallot, grated ginger, soy sauce, oyster sauce, sesame oil, cornstarch, white pepper, and salt. Mix thoroughly until just combined. Fold in sliced green onions. Taste a small amount by microwaving or pan-frying a teaspoon to adjust seasoning if needed.

Assemble dumplings

Place one dumpling wrapper on a clean surface. Brush the edge with a little water. Put about 1 teaspoon (≈10–12 g) of filling in the center of each wrapper. Fold wrapper in half to form a half-moon and press edges to seal, pleating if desired to make a tight seal. Repeat until all filling or wrappers are used (should make about 24 dumplings). Keep assembled dumplings covered with a damp towel to prevent drying.

Fry dumplings

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons (30 ml) neutral oil. Arrange dumplings in a single layer, flat side down, leaving space between them. Fry 2–3 minutes until bottoms are golden brown. Add 60 ml water to the pan and immediately cover with a tight-fitting lid to steam for 4 minutes or until filling is cooked through. Remove lid and continue cooking uncovered for 1–2 minutes to re-crisp the bottoms. Transfer dumplings to a paper towel-lined plate to drain. Repeat in batches, adding more oil as needed.

Tomato-ginger dipping sauce

Combine the diced tomato, grated ginger, rice vinegar, brown sugar, soy sauce, chopped chili, lime juice, salt, and 30 ml water in a small bowl. Stir until sugar dissolves and flavors meld. Taste and adjust seasoning: add more sugar for sweetness, vinegar for acidity, or chili for heat. Let sit 10 minutes at room temperature to allow flavors to develop before serving.

Zoet gemarineerde varkenssate (3 skewers)

Marinate pork

Thinly slice the pork if not already thin. In a bowl, combine kecap manis, minced garlic, grated shallot, grated ginger, brown sugar, ground coriander and vegetable oil. Add pork slices and toss to coat. Marinate at least 30 minutes at room temperature or up to 4 hours in the fridge (if refrigerated, bring to room temp 20 minutes before grilling).

Skewer and grill

Thread marinated pork onto the soaked bamboo skewers, dividing into 3 even skewers. Preheat a grill or grill pan to medium-high. Oil the grates lightly. Grill skewers 2–3 minutes per side, basting occasionally with leftover marinade or a little kecap manis, until edges are caramelized and pork is cooked through (internal temp ~70°C). For smoky flavor, briefly finish over higher heat to char edges but avoid burning the sweet glaze. Remove from grill and rest 2 minutes.

Assembly & serve

Arrange fried dumplings on a serving platter. Place the 3 pork satay skewers alongside. Serve the tomato-ginger dipping sauce in a small bowl. Garnish with lime wedges and sprinkle chopped cilantro over dumplings and skewers. Squeeze lime over satay or dumplings to taste and enjoy immediately while hot.