Wash the Shepherd's Purse (250 gram) and remove any wilted leaves.
In a pot of boiling water, blanch the shepherd's purse (250 g) for one minute then strain it.
Mince the Fresh Ginger (1/4 inch) and Scallion (4).
Mince the shepherd's purse. Then use your hands to squeeze as much water as you can out of it.
In a bowl, add the Ground Pork (250 gram), minced ginger, scallion, Egg (1), shepherd's purse, Salt (1 tablespoon), and Chicken Bouillon Powder (1 tablespoon). Mix everything until combined.
Take a Wonton Wrappers (20), put a tablespoon of meat filling in the center. Fold the skin in half once, then fold it again once more.
Take the ends of the second fold and bring them together. Use some water on the ends to help them stick together.
In a pot of boiling water, cook 10 dumplings for 7-10 minutes. The wanton skins will be slightly translucent and the dumplings will have floated to the top.
After cooking, set aside on a plate to dry for 20 minutes.
Add Vegetable Oil (2 tablespoon) to a pan over medium heat. Pan-fry the dumplings for about 5 minutes. Do not crowd the pan. Turn over once in awhile using chopsticks.
Serve with some Soy Sauce (to taste) and Sesame Oil (to taste) or Sriracha (to taste).