Separate the dumpling wrappers so they are no longer stuck together.
If using frozen wrappers, thaw completely according to package directions before separating.
Keep the separated wrappers covered with a clean kitchen towel or plastic wrap to prevent them from drying out while the rest of the dish is prepared
Place a large frying pan, deep skillet, or wok over medium to medium-high heat.
Add the vegetable oil and allow it to heat briefly.
Add the ground pork, diced green onions, and grated ginger to the pan.
Cook, breaking up the pork with a spoon or spatula, for about 6–7 minutes, or until the pork is browned and cooked through.
Once the pork is cooked, add all of the sauce ingredients to the pan: ponzu, sesame oil, chili crisp, water, soy, sugar, black vinegar, and fish sauce.
Stir well to combine the pork and sauce.
Add the chopped bok choy (or other Chinese greens) to the pan.
Turn the heat down to low and let the mixture gently simmer, stirring occasionally, until the bok choy wilts and becomes tender.
While the pork and bok choy mixture simmers, bring a large pot of salted water to a boil.
Once boiling, add the dumpling wrappers one at a time, stirring constantly to prevent them from sticking together.
Cook the wrappers for about 2 minutes, or until they are tender and cooked through.
Strain the cooked wrappers in a colander and rinse briefly with cold water to stop the cooking and help prevent sticking.
Add the cooked dumpling wrappers to the pan with the pork and sauce.
Gently toss everything together with a spoon or spatula, taking care not to tear or break the wrappers.
Continue to cook on low for 1–2 minutes, just until everything is heated through and well coated in the sauce.
Divide the dumpling noodle mixture into bowls.
Serve immediately, with chili garlic sauce or Sambal Oelek, sriracha, or a touch of extra black vinegar if desired.
Garnish with additional green onions, cilantro, or a wedge of lime, if using.
