Mix all the ingredients, except the wrappers, together in a bowl.
Separate the dumpling wrappers and lay them out on a clean surface. Put a heaped teaspoon of the pork mixture into the centre of each wrapper, making sure you leave space around the edges. Moisten one side of the wrapper with water, then fold the other half over the filling, pinching around the mixture to form a semicircle. Wet one edge, push the bottom of the filling up with your thumb and wrap the 2 corners together to form a tortellini shape.
Heat a deep-fryer or pour 4cm of vegetable oil into a heavy-bottomed pan. When the oil is a steady 180C, fry the dumplings in batches until golden brown (3-5 minutes). Then remove with a slotted spoon and place on a plate lined with kitchen towel to drain.
For the dipping sauce, place all ingredients in a jar with a lid and shake vigorously to mix.
Serving Size Makes 30-40