Combine all of the prepared filling ingredients into a large bowl and hand mix until fully incorporated.
Lay out wonton wrappers onto a dry surface and heap about 1 tablespoon of pork dumpling filling into the middle of the wrapper. Dipping a finger into a small bowl of water, wet the edges of only half of the wrapper. Fold the wrapper in half, pinching the edges closed, to form a complete dumpling. Repeat with the rest of the dumplings until you have made your desired amount.
In a large pan, add 1 Tablespoon of oil (vegetable or canola) and heat to medium setting. Once the oil is hot, slide the bottom of each dumpling through the oil and place around the pan. Let the pork dumplings sizzle for about a minute and then add about ¼ C. of water (or just enough to cover the bottom of the pan). Cover and let steam for about 5 minutes. There is no need to flip them.
Uncover after the water has evaporated and the bottoms of the pork dumplings are golden brown and crispy. Check for doneness of the meat by cutting them open or using a meat thermometer and checking for an internal temperature of 160 Degrees F.
Whisk together all of the dipping sauce ingredients into a small bowl.