Combine the ground pork, green onions, garlic, ginger, soy sauce, oyster sauce, Shaoxing wine or dry sherry, sesame oil, cornstarch, white pepper, and minced napa cabbage if using. Stir in one direction for 1 to 2 minutes until the mixture becomes slightly sticky and cohesive.

Place approximately 1 teaspoon of filling in the center of each wrapper. Moisten the edges with water, fold into a triangle, press out air pockets, and seal firmly; bring the corners together for a traditional wonton shape if desired.

Keep assembled wontons covered with a damp towel while you work. Heat 2 to 3 cups of neutral oil to 350 to 360°F (175 to 182°C).

Fry the wontons in small batches for approximately 3 to 4 minutes, turning once or twice, until golden brown and fully cooked. Drain on a wire rack or paper towels, and confirm that the filling reaches 160°F (71°C) internally.

Whisk together soy sauce, rice vinegar, sesame oil, chili crisp or chili oil if using, and sliced green onion. Serve the wontons hot with the dipping sauce.