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Add the pork mince, ginger, garlic, soy sauce, sugar, sesame oil, white pepper, stock powder, and spring onions to a large bowl. Mix well by hand until fully combined and the mixture is slightly sticky.
Heat a large lidded frying pan over medium heat and spray lightly with olive oil. Take the pan off the heat.
Using a small spring-loaded cookie scoop or a tablespoon, scoop out balls of filling directly into the pan, spacing them evenly. You will cook these in two batches. Alternatively, shape all the balls on a plate first and place them into the pan.
Drape a wonton wrapper over each meatball, gently pressing it down and around the sides. Give each one a small jiggle to make sure nothing is sticking to the pan.
Return the pan to medium-low heat. Carefully pour the dashi stock around the dumplings (not over the tops). Place the lid on and steam for 5–7 minutes until the wrappers turn translucent and the filling is cooked through.
Remove the lid and cook for a further 2–3 minutes until the stock has reduced and the underside of each dumpling is golden and crispy.
Slide onto a serving plate, drizzle with chilli crisp or chilli oil, and scatter over the extra sliced spring onions.
Mix the soy sauce and black vinegar together in a small bowl and serve alongside for dipping.