In a small bowl combine ground pork, minced green onion, minced garlic, grated ginger, soy sauce, sesame oil, salt, white pepper and cornstarch. Mix with a spoon or chopsticks until the mixture is sticky and well combined (about 30–45 seconds). The cornstarch helps bind the juices to the meat.

Wrappers & assembly

Assemble dumpling

Place the dumpling wrapper on a clean surface or your palm. Spoon the prepared filling into the center of the wrapper (about 1 rounded teaspoon — scaled to the single-piece portion). Moisten the edge of the wrapper with a little cold water using your finger. Fold the wrapper over the filling to make a half-moon and press edges to seal; optionally pleat by folding small pleats along the sealed edge to create a tight seal and an attractive shape. Ensure there are no air pockets.

Frying

Heat oil

Pour oil into a small deep saucepan or pot so it reaches about 1.5–2 inches depth. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and rise immediately.

Deep-fry dumpling

Carefully lower the assembled dumpling into the hot oil using tongs or a slotted spoon. Fry for about 2–3 minutes total, turning occasionally, until the wrapper is golden brown and the pork is cooked through. For a single small dumpling expect about 2–3 minutes. Remove and drain on a paper towel-lined plate to remove excess oil.

Garlic sweet soy sauce (per piece)

Make sauce

In a small ramekin combine soy sauce, dark soy or kecap manis, honey or sugar syrup, minced garlic, rice vinegar and chili flakes (if using). Stir until sugar is dissolved and flavors are combined. Adjust sweetness/salt to taste — the sauce should be sweet-salty with a pronounced garlic note.

Serve

Place the fried dumpling on a serving plate. Spoon or drizzle about 1/2 teaspoon of the garlic sweet soy over or beside the dumpling (scale as desired if serving multiple pieces). Garnish with a pinch of sesame seeds and a few slices of green onion if desired.