In a bowl combine the ground pork, ginger, scallions, soy sauce, white pepper, and soup until the ingredients have formed a sticky paste.
Form the dumplings one at a time by placing 1 heaping tablespoon of the pork filling in the center of a pre-made dumpling wrapper, moistening the edges of the wrapper with water using your finger, folding the wrapper into a half-moon and pinching the middle points together. Seal the edges into pleats while pressing firmly to make sure the filling is well contained within the wrapper.
Once all the dumplings have been shaped, they can either be cooked immediately or frozen for up to two months.
Dumplings can be cooked by boiling them in water for 5 minutes or until the inside reaches 165°F. Or, you can steam them for about 10 minutes or until the filling reaches 165°F. Or you can pan-fry them by placing 1 tablespoon of oil and 2 tablespoons of water in a non-stick pan, arranging the dumplings, covering the pan and cooking them over medium heat for 8 minutes or until the bottoms are crispy and golden brown and the filling has reached 165°F. Serve with soy sauce, sweet chili sauce, and/or chili oil.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.