• Cut the boneless pork ribs into cubes about ½ inch wide. Spread the pieces out over a baking sheet and cover with plastic wrap. Freeze for 30 minutes, until the cubes start to become firm.
• Transfer half of the pork to a food processor or blender and pulse until the meat is broken down into pieces a little larger than rice grains. Transfer the ground pork into a medium-sized bowl and repeat with the second half of the frozen pork.
• Add the scallions, garlic, ginger, salt, pepper, Shaoxing wine, soy sauce, and egg whites to the ground pork and stir until just combined. Set aside.
• To assemble the dumplings, place up to one tablespoon of the pork filling into the center of the wonton wrapper. Using your finger, moisten two edges of the wonton with a little water.
  
• Dry your finger, then fold the wonton wrapper over the filling into a triangle (shown above). Squeeze out any air and seal the dumpling by firmly pressing the edges together. Place the formed dumpling onto a baking sheet lined with parchment paper and repeat with remaining wrappers and filling.*
• Place the dumplings into a steamer, without allowing the dumplings to touch. Steam for 6 to 10 minutes (this will depend on your steamer), until the dumplings are cooked through. Place the steamed dumplings on a heatproof platter, cover, and repeat with remaining dumplings.
• Serve immediately with dipping sauce.

For the Scallion Dipping Sauce:

• Whisk together the soy sauce, rice vinegar, mirin, water, sesame chili oil, and diced scallion in a small bowl. Set aside until ready for use.