In a bowl, break the pork up with a fork, combining with the garlic, whites of the spring onion, soy sauce, sesame oil, vinegar, sugar, salt and pepper.
Lay out your Chinese dumpling wrappers and place around 1 1/2 teaspoons of the pork mixture in the centre of each wrapper; I advise doing 5 at a time, keeping the remaining dumpling wrappers under a damp cloth to keep from drying out. Wet the edges with your finger and fold them so they look like a mini Cornish pasty, securing the pork mixture fully inside.
Begin heating some oil in a pan, covering the whole of the pan base (olive or vegetable oil works perfectly). Fry up your Chinese pork dumplings on a low heat so the centre cooks without burning the outer layer. Fry them for approximately 3 minutes on the base and 3 minutes on each side of the 'pasty' shaped dumpling.
Make sure they are cooked all the way through and lightly golden on the outside; they should be nice and crispy on the outer layer. Pat them dry with a paper towel to get rid of excess oil and serve with sweet chilli sauce and soy sauce for dipping. Garnish with sesame seeds and the green part of the chopped spring onion.
Using 'non-lean' pork helps lubricate the centre and keep it from drying out too much