Place minced pork, sesame oil, salt, garlic paste, ginger paste, and potato starch into a plastic bag.

Cut green onion lengthwise into quarters, then finely chop it and add to the bag.

Massage the mixture in the bag thoroughly.

Lay out 3 dumpling wrappers, overlapping them by 1cm, and seal the edges with water.

Cut a small portion of the mixture and place it on the wrappers.

Apply water to the edge slightly below the top, roll the wrappers, and seal the end with water to form a rose shape.

Heat salad oil in a frying pan and arrange the dumplings inside.

Cook over medium heat until browned, then add water and cover the pan. Steam for 6 minutes.