Khanom Jeeb (Pork and Shrimp Dumplings)

Heat vegetable oil in a small skillet over medium-low heat; add minced garlic.

Slowly cook garlic until golden brown, about 5 minutes.

Remove skillet from heat.

Crush peppercorns using a mortar and pestle until powdery.

Add peeled garlic and a pinch of salt; crush into a paste.

Mix cilantro stems into the paste.

Mix paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a large bowl.

Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper.

Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.

Bring water to a boil.

Add wontons, cover, and steam until the filling is cooked through, about 10 minutes.

Whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile together in a bowl until dipping sauce is well mixed.

Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.