Finely chop shrimp or pulse in a food processor; place in a bowl. Add chives, aminos, vinegar, sesame oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Using your hands, mix gently but thoroughly.
Spoon about 2 teaspoons filling into the center of a dumpling wrapper. Dip your finger into a small cup of water and lightly wet the edges of the wrapper. Tightly seal dumpling into a half-moon shape, folding one side over the other; crimp edges decoratively. See here for folding techniques. Place on a parchment paper–lined baking sheet and cover with a damp kitchen towel to keep dumplings from drying out. Repeat with remaining filling and wrappers.
Steam, boil, or pan-fry dumplings; serve with dipping sauce.
Photography and styling by Jenny Huang.