1. Combine all the vinaigrette ingredients in a small bowl and whisk to combine.

2. Put the shrimp, jalapeno, shallot, tomato, green onion, and cilantro into a wide shallow bowl. Add the vinaigrette and toss. Set salsa aside to let marinate in the refrigerator for 30 minutes or up to 2 hours.

3. Meanwhile, make the wonton chips. Pour oil into a stir-fry pan to a depth of 1 1/2-inches and heat over medium-high heat until temperature reaches 350ºF. While oil is heating, line a plate with 2 layers of paper towels. Cut wonton skins half on the diagonal, to create triangles. Working in batches, fry wonton skins, turning occasionally, until chips are crisp and golden brown, about 1 minute per batch. Drain on paper towels.

4. Serve the salsa with the chips on the side.

1) To prepare the filling: Place a stir-fry pan over high heat. Add 1 tablespoon of the oil, swirling to coat the sides. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the cabbage, carrot, chives, and red onion and stir-fry until the vegetables are tender-crisp, about 2 minutes. Add the oyster-flavored sauce and sesame oil and toss to coat. Transfer the vegetable mixture to a bowl.

2) Place a medium nonstick skillet over medium-high heat until hot. Add the remaining 1 teaspoon oil, swirling to coat the bottom. Pour the egg mixture into the pan, tilting the pan so the egg coats the bottom and cook until the bottom of the omelet is set, about 1 minute. Season the egg with the salt and pepper. Turn the omelet and cook until the second side is just set, about 30 seconds. Slide the omelet onto a cutting board. Fold in half and cut into thin shreds. Transfer to the bowl of vegetables and set aside until cool.

3) To form the dumplings: place 1 dumpling wrapper on a clean flat surface, keeping the remaining wrappers covered with a damp kitchen towel to prevent them from drying out. Place two heaping tablespoons of filling in center of a wrapper. Moisten the edges of the wrapper with the egg wash. Top with a second wrapper and secure the edges. Starting from one end of the wrapper, slightly fold in edge (like a pie crust) and continue folding around the dumpling. Repeat process with the remaining wrappers and filling. Keep the dumplings covered with a damp kitchen towel to prevent them from drying out.

4) For the Yin dumplings: heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add half of the filled dumplings, flat side down, and cook, without turning, until golden brown, about 3 minutes. Add the vinegar and one-fourth cup water. Reduce the heat to medium, cover and steam until the dumplings are tender, about 4 minutes.

5) For the Yang dumplings: heat the remaining 2 cups oil in a stir-fry pan over medium-high heat until hot. Working with a few at a time, add the remaining uncooked dumplings and shallow-fry, turning once, until golden brown and crisp, about 2 minutes per side. Lift the dumplings out with a wire strainer or slotted spoon and drain on paper towels.

Transfer the Yin and Yang dumplings to a serving plate. Serve with the Soy Vinegar Dipping Sauce on the side.

1. In a bowl, whisk the eggs until blended. Add the sesame oil, cornstarch, salt, and pepper and whisk until well combined.

2. Place an 8- or 9-inch nonstick frying pan over medium heat until hot. Add the oil, swirling to coat the bottom. Add the onion and garlic, and cook, stirring, until fragrant, about 10 seconds. Add the carrots and duck and cook until duck is just heated through, about 1 minute. Pour the egg mixture into the pan. Sprinkle on the green onions and chopped cilantro evenly over the eggs. Cook, without stirring, until the edges begin to set, about 2 minutes, then lift with a spatula and shake or tilt the pan to let the egg flow beneath. Continue to cook until the egg no longer flows freely, about 2 minutes longer, then turn the omelet over and brown lightly on the other side.

3. Slide the omelet onto a serving plate. Garnish with cilantro sprigs and serve with steamed buns, if you like.