In a small pan, heat enough vegetable oil to submerge chopped garlic cloves. Over medium heat, fry the 7 cloves of garlic until golden brown (about 3-5 minutes). Drain on paper towels and set aside for later use.

In a bowl, whisk together 2 Tbsp soy sauce, 1 tsp black soy sauce, 1 tsp sugar, 2 Tbsp vinegar, and add in chopped Thai chilies to your desired spice level. Taste and adjust as necessary. Set aside.

In a mortar and pestle or using a food processor, grind 3 cloves of garlic and white peppercorns into a smooth paste. Set this aside.

In a large mixing bowl, combine the ground pork, shrimp, garlic-pepper paste, soy sauce, fish sauce, sugar, sesame oil, cornstarch, and the egg. Mix well until the filling is smooth and well-combined.

Gently fold in the diced jicama, green onion, and reserved diced shrimp. Mix until incorporated.

Place a wonton wrapper in your hand; spoon about 1 tablespoon of the filling in the center. Gather the sides up, pinching to seal the top. Repeat until all filling is used, placing completed dumplings on a parchment-lined tray.

Fill a steamer pot with water and bring it to a boil. Steam the dumplings in batches for 10-15 minutes until cooked through (the filling should reach an internal temperature of 74°C).

Brush each dumpling with garlic oil and sprinkle fried garlic on top for added flavor. Serve with your prepared dipping sauce and garnish with diced carrots.