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In a large bowl, combine the pork mince, ginger, garlic, soy sauce and spring onion. Add 2-3 tablespoons of water and mix well until the mixture becomes slightly sticky.
Divide the mixture into 12-14 portions and roll into small balls.
Heat extra virgin olive oil in a large frying pan over medium heat. Place the pork balls into the pan, leaving a little space between each one.
Place a wonton wrapper over each meatball and gently press it down so it wraps slightly around the sides.
Carefully pour about half the water (½-1 cup) into the pan. Bring to a boil, then cover with a lid and steam for 3-4 minutes.
Remove the lid and allow the water to mostly evaporate, then pour in the remaining water. Cover again and repeat the process for another 3-4 minutes, or until the pork is cooked through and the wrappers are soft.
If there is still water left in the pan after this, remove the lid and increase the heat slightly to let it evaporate, making sure the dumplings don't burn.
Once cooked, top with soy sauce, extra spring onion and chilli oil.
Serve with jasmine rice and Asian greens. Spoon over extra soy sauce or your favourite dumpling sauce if desired.