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Make the filling: In a medium bowl, combine the pork mince, soy sauce, sesame oil, salt, spring onions or shallots, ginger and garlic. Mix really well until the mixture becomes sticky and well combined.
Prep the wrappers: Using a rolling pin, gently roll out the wonton wrappers so they become a little thinner.
Sear the pork: Heat the vegetable oil in a large non-stick frying pan with a lid over medium-high heat. Place heaped tablespoonfuls of the pork mixture into the pan in a circular pattern. Cook for 2–3 minutes, or until the bottoms are lightly golden.
Add the wrappers: Lay a rolled-out wonton wrapper over each mound of pork, pressing down gently.
Make the crispy skirt: In a jug, whisk together the cornflour, plain flour and water until smooth. Pour the mixture evenly over the dumplings. Cover with a lid, reduce the heat to low, and cook for 5–7 minutes.
Crisp it up: Remove the lid and cook for another 2–3 minutes, or until the bottom is deeply golden and crisp.
Flip and finish: Run a spatula around the edges of the pan to loosen everything. Place a large plate over the pan and carefully flip the dumplings out in one go. Finish with toasted sesame seeds, sliced green shallots and a generous spoonful of Six-Eyed Scorpion Chilli Oil. Serve immediately.