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Mix ground pork, corn, green onions, garlic salt, black pepper, and oyster sauce in a bowl until well combined.
Pipe the filling in the center of each wonton wrapper, fold in half, seal, and gently stretch the dumpling to make it longer.
Heat oil in a nonstick pan over medium heat and add dumplings, frying until the bottoms turn golden brown.
Pour in the cornstarch slurry, cover the pan and let the dumplings steam until the slurry cooks into a crispy, lace-like ring.
Mix soy sauce, minced garlic, black vinegar, sugar, chopped green onions, and chili oil (optional) to make the dipping sauce.
Top dumplings with black sesame seeds and green onions, and serve hot with the dipping sauce.