In a medium bowl combine ground pork, chopped scallions, grated ginger, minced garlic, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine (if using), 1 tsp salt, 1/4 tsp white pepper and 1 tsp cornstarch. Stir or mix with a fork in one direction until ingredients are evenly distributed and mixture becomes slightly sticky (about 1–2 minutes).

Portion and fill wrappers

Place one dumpling wrapper on a clean work surface. Wet the edge of the wrapper with a little water (use your fingertip). Spoon about 1.5 tablespoons (roughly 20–22 g) of filling into the center of each wrapper. Do not overfill to allow sealing and folding.

Seal dumplings

Fold wrapper over filling to form a half-moon. Press the center to seal, then pleat one side and press to the other to create 4–6 small pleats (or simply press edges firmly). Make sure there are no gaps. Repeat until you have 6 dumplings. Keep assembled dumplings covered with a damp towel to prevent drying.

Pan-Fry (Crispy Bottom) and Steam

Heat pan and oil

Use a nonstick or well-seasoned cast-iron skillet. Add 2 tablespoons neutral oil and heat over medium-high until shimmering (about 1–2 minutes).

Fry dumplings

Place the 6 dumplings in the pan, flat-side down, spaced so they do not touch. Fry without moving for 2–3 minutes, until the bottoms are deep golden brown and crisp.

Steam to cook through

Carefully pour 4 tablespoons water into the pan (it will sizzle). Immediately cover the pan with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, until the filling registers 70–75°C (160–165°F) and wrappers become translucent at the pleats. If your pan is small, steam in two batches or use less water proportionally.

Finish crisping

Remove lid and increase heat to medium-high for 30–60 seconds to evaporate remaining water and re-crisp the bottoms. Tilt pan and spoon any hot oil over the pleated tops briefly for added sheen if desired. Transfer dumplings to a plate.

Dipping Sauce & Serve

Make dipping sauce by whisking together 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, 1/4 teaspoon sugar and 1/2 teaspoon chili oil (optional). Taste and adjust: add more vinegar for tang, or a pinch more sugar to balance saltiness.

Place 6 fried pork dumplings on a serving dish. Serve hot with dipping sauce on the side. Garnish with a sprinkle of sesame seeds and extra chopped scallion if desired.