Smashed Lemongrass Pork Dumplings

In a large bowl, combine ground pork, chopped napa cabbage, garlic, ginger, lemongrass, green onions, soy sauce, sugar, oyster sauce, sesame oil, salt, and white pepper. Mix well until everything is evenly incorporated.
1 pound ground pork, 1 napa leaf, 3 cloves garlic, 1 tablespoon minced ginger, 2 tablespoon minced lemongrass, 2 green onions, 3 tablespoon soy sauce, 2 teaspoon granulated sugar, 1.5 tablespoon oyster sauce, 1 teaspoon sesame oil, ¼ teaspoon salt, Dash of white pepper
Place a round dumpling wrapper on a flat surface and spoon about 1-1.5 tablespoon of filling to the center. Smash it with the back of the spoon or flatten with the palm of your hand. Repeat with remaining ingredients.
25 round dumpling wrappers
In a large skillet, heat 1-2 tablespoon of oil over medium heat. Cook the dumplings meat side down for about 2 minutes until cooked through, then flip and fry the wrapper side for another 2 minutes until golden and crispy. Cook in batches to ensure the pan is not overcrowded.
Neutral oil
In a small bowl, whisk together soy sauce, Chinese black vinegar, sugar, and chili crisp until combined. Serve as a dipping sauce on the side.
3 tablespoon soy sauce, 1 tablespoon Chinese black vinegar, ½ teaspoon granulated sugar, 1 tablespoon chili crisp