In a large pan, brush the surface with ½ tablespoon of oil.

Using the pan as a mixing bowl, combine the ground pork, soy sauce, sesame oil, garlic, ginger, green onions, cornstarch, salt, and pepper.

Alternatively, you can mix everything in a separate bowl and transfer it to the pan.

Mix in one direction until the mixture becomes sticky.

Slowly add the chicken broth, a little at a time, continuing to mix until cohesive and slightly paste-like.

Using your fingers, a spoon, or a spatula, divide the mixture into small portions and shape them directly in the pan into little mounds.

Place a dumpling wrapper over each mound and gently press and form it around the filling so it hugs the shape.

It doesn’t need to be perfect or fully sealed.

Once all the dumplings are formed, drizzle a little oil over the tops.

Place the pan over medium heat and let the dumplings cook undisturbed for 2–3 minutes.

Add a splash of water (about 2–3 tablespoons), cover immediately, and let them steam.

Once the water cooks off, repeat this process 1–2 more times as needed.

After the final round of water has evaporated, remove the lid and let any remaining moisture cook off.

Increase the heat slightly and let the bottoms crisp, adding a little more oil around the edges if needed.

If the dumplings stick or the wrappers spread and fuse slightly, don’t panic.

Add a small splash of water, cover for 30–60 seconds to release them, then uncover and let them crisp again.

Once the bottoms are golden and crispy and you hear a steady sizzle, remove from heat.

Let sit for 1 minute before gently loosening from the pan.