Slice Mini Cucumber (2) in half lengthwise, then into half inch pieces. Place in a medium bowl with Salt (1/4 teaspoon). Mix and set aside.
Slice the Scallion (2) into quarter inch thin slices, and set aside.
Peel Fresh Ginger (1 ounce) and cut half into quarter inch thin matchstick strips and then finely chop the other half, and set aside.
Finely chop the Garlic (2 clove) and set aside.
To create the vinaigrette, in a medium bowl mix together half of the garlic, Granulated Sugar (1 tablespoon), Rice Vinegar (1 teaspoon), one tablespoon of canola oil, half of the Chili Oil (2 teaspoon), and Salt (1/4 teaspoon).
Rinse the salt off the cucumber and pat dry. Add to the bowl with vinaigrette, mix to combine, and set aside.
For the dipping sauce, in a small bowl mix together Tamari Soy Sauce (1/4 cup), Rice Vinegar (1 tablespoon), a quarter teaspoon of sugar, chili oil, and the matchstick ginger, and set aside.
In another bowl, mix together the green onion, chopped ginger, the remaining garlic, Tamari Soy Sauce (2 cup) Ground White Pepper (1/4 teaspoon), one tablespoon of canola oil, Sesame Oil (1 tablespoon), the remaining sugar, and the Ground Pork Belly (8 ounce). Mix until well combined.
Sprinkle All-Purpose Flour (1 tablespoon) on a dry work surface. Lay the Dumpling Wrappers (20) directly on the flour.
Scoop two teaspoons of pork filling on each wrapper slightly off center toward the upper half of the wrapper. Brush the edges with water, and fold the wrappers diagonally to enclose their filling, using a fork to crimp the edges.
In a large saute pan over medium high heat, add one tablespoon of canola oil. Add dumplings one at a time, placing the sealed edges up. Sear on each side for thirty to forty five seconds until golden brown.
Add a quarter cup of water, cover, and lower heat to medium. Let cook for two to three minutes.
Remove cover and cook for an additional minute.
In the center of two plates, place the dumplings. Place the cucumber salad and dipping sauce on the side.