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1/2 pound ground pork
2 tablespoons chopped green onions, (green part only)
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
2 teaspoons soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
24 small Wonton wrappers or Gyoza skins
Napa cabbage leaves to line the steamer
Soy Sauce, for serving
Asian Chili Oil, for serving

1. In a mixing bowl combine the pork, green onions, ginger, garlic, soy sauce, oyster sauce and sesame oil and stir to combine thoroughly.
2. In a small bowl combine the cornstarch and water.
3. Place about 1 tablespoon of pork filling in the center of each wonton wrapper.
4. Using your fingers, moisten the edges of the wrapper with the cornstarch mixture.
5. Bring the edges of the wrapper up and over the filling and press the moistened edges together to seal.
6. Repeat the process with the remaining filling and wonton wrappers.
7. Line the steamer baskets and steamer tray with the Napa cabbage and divide the dumplings between the baskets and steamer tray, arranging them about 1/2 inch apart.
8. Fill the steamer with water and set the timer for 10 minutes.
9. Assemble the steamer and place the lid on the top.
10. Steam the dumplings until cooked through, tender, and translucent in color, resetting timer for additional minutes if necessary.
11. Serve the warm dumplings with a small bowl of soy sauce seasoned to taste with the chili oil for dipping. (Makes about 24 dumplings)