Combine the pork, garlic, ginger, soy, sesame oil, egg, green onions, cornstarch, salt, and pepper together in a medium-sized bowl. . Mix well and set aside.

On a work surface, lay out 10 wrappers at a time.

With a spoon, scoop 1 teaspoon of the filling in the center of each square.

Brush the outer edges of the wrappers with water and then close them over in a triangle, or a half-moon shape.

Press the dough around the filling to avoid air bubbles. If desired, use your fingers and thumbs to create small pleats along the edges of the dumplings. (See images in post for reference)

Repeat, until filling is all used.

Heat about 2 inches of water in your wok.

If using, tear the banana leaves so they fit snugly on each level of your steamer. (optional)

Once the water is simmering, place the dumplings in your steamer, cover the steamer, and then place in the wok.

Steam for 20 minutes.

While the dumplings are steaming make the sauce: In a medium-size saucepan, heat the chili oil over medim-high heat. Add the garlic and cook until softened, about 2 minutes.

Add in the remaining sauce ingredients and stir until combined. Simmer gently for about 4 minutes, until slightly thickened. Add more water, a tbsp at a time, if necessary. The sauce should be velvety, but not too thick.

Add the steamed dumplings to your serving bowl.

Ladle the peanut sauce over the top.

Garnish with chopped scallions and red pepper flakes a drizzle of chile oil, if desired.