• Combine all pork filling ingredients in a large bowl: ground pork, egg, brown sugar, soy sauce, chili garlic sauce, minced garlic, hoisin sauce, sesame oil, onion powder, white pepper, powdered ginger, mustard powder, scallions, and salt.

  Mix well until the filling is thoroughly and evenly combined and has a smooth, almost puree-like texture.
• Set pork filling aside and prepare your workstation. Lay out a large sheet of parchment paper to work on, leaving enough room to set wrapped dumplings aside. Additionally, line a baking sheet with parchment paper if you plan to freeze some (or all) of the dumplings. Then, fill a small bowl with room temperature water and set within reach.

  Set the pork filling within reach, along with a small spoon or meatball scoop.
• Open the package of dumpling wrappers and set the stack on your work surface. Dampen a paper towel and wring it out, then lay it over the stack of dumpling wrappers. This will keep them from drying out as you work.
• To fold the dumplings:

  Start by placing a single dumpling wrapper flat in front of you on the parchment paper. Dip a finger in the bowl of water and wet around the edge of the wrapper.

  Scoop about a tablespoon of the pork filling into the center of the wrapper.

  To fold the dumpling the "classic" way: take up opposite sides of the wrapper, like you're making a taco. Then pinch together in the middle to begin the seal. Hold this point with one hand, and with the other hand gently push from one end of the wrapper to fold it over itself, working from the middle outwards. Gently pinch between your fingers as you work to create a tight seal, then repeat the pattern on the other side of the dumpling until complete.*
• Continue working on folding one or two dumplings at a time, setting them aside after they are wrapped. Every once in a while, dampen and wring out a paper towel to lay over a batch of wrapped dumplings to keep them from drying out.
• Once all the dumplings have been wrapped, leave out as many as you wish to cook at this point. For the remaining dumplings, lay them in a single layer on a baking sheet lined with parchment paper. Freeze for at least 10 to 15 minutes, then transfer to a freezer-safe resealable bag and store in the freezer for up to 3 months.

Steaming Dumplings

• To steam the fresh dumplings, fill a wok with about 2 inches of water so that the water level is just below the steamer basket when placed over the wok.
• Place the steamer basket over the wok and heat over medium-high until the water is lightly boiling.
• Place dumplings in the steamer basket with a little space between them, cover, and steam for about 4 to 6 minutes or until cooked through. Serve immediately.

Pan-Frying Dumplings

• To pan-fry the fresh dumplings, heat about 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
• Place dumplings in the pan and fry until the bottoms turn golden, about 4 minutes.
• Turn the heat to low, then add ¼ cup water to the pan and cover. Steam for about 4 more minutes, or until the tops are soft and dumplings are cooked through. Serve immediately.