In a bowl, combine: Ground pork, chopped garlic chives, ginger and garlic and all seasonings. Mix everything by hand until the filling becomes slightly sticky and pale, about 1–2 minutes.
Before wrapping, divide the filling into 14 equal portions inside the bowl.
Place one portion on each wrapper. Shape the filling into a small log in the center.
Dip your finger in water and lightly wet the edges of the wrapper. Fold it over the filling and press firmly to seal. No pleats, no special technique — just fold and close.
Heat 1 Tbsp sesame oil in a nonstick skillet over medium heat. Once hot, turn the heat off and arrange all 14 dumplings in the pan. This prevents uneven browning caused by placing dumplings one at a time.
Turn the heat back to medium. Cook for 2–3 minutes, until you hear steady sizzling underneath.
Add 3 Tbsp water and immediately cover with a lid. Lower the heat slightly and steam for 5 minutes. Lower the heat slightly and steam for 5 minutes.
Remove the lid. When the water is mostly gone, drizzle 1 tsp sesame oil around the dumplings.
