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In a large bowl, combine ground pork, napa cabbage, garlic, ginger, green onions, soy sauce, sugar, oyster sauce, sesame oil, salt, and white pepper. Mix until well combined.
Heat a large nonstick skillet over medium heat and add a little neutral oil. Using a cookie scoop or your hands, create a small meatball using about 1 Tbsp of the pork mixture. Add the meatballs into the pan, leaving a little space between each one. For me, I added about 8-10 meatballs. Let them sear for about 1 minute until the bottoms begin to brown.
Place a dumpling wrapper over each meatball. Pour about ⅓ cup of water into the pan, cover with a lid, and cook for 5-6 minutes until the pork is cooked through and the wrappers turn translucent. Remove the lid and cook for another 1 minute so the edges of the wrappers get crispy.
Remove dumplings from the pan, set aside, then repeat with the remaining ingredients.
Top with chopped green onions, soy sauce, and chili oil before serving.