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Add ground pork, green onions, chicken powder, oyster sauce, soy sauce, sugar, minced ginger, minced garlic, black pepper, cooking wine (if using), and chicken broth into a zip-top bag.
Remove excess air, seal the bag, and massage until the mixture becomes sticky and well combined.
Push the pork mixture toward one corner of the bag and cut a small hole at the corner to use it like a piping bag.
Pipe the pork filling into a small heat-resistant bowl (such as a ramekin), filling it about ⅓ full, then gently press it flat. Place 1 dumpling wrapper on top of the filling in each bowl.
Place the bowls into a pot and add water until it reaches about halfway up the sides of the bowls. Cover with a lid and steam over medium heat for 15–20 minutes, or until the pork is fully cooked through.
Serve hot with chili oil, soy sauce, sesame seeds, or green onions, if desired.