For the Meat Filling - In a large bowl, add the ground pork, onions, ginger root, cilantro, garlic, sugar, corn starch, soy sauce, pepper, salt, and egg. Mix all ingredients together.
Making the Wontons - Lay a wonton skin on a small plate. Using a pastry brush or your finger, put water around the edge of the wonton skin (about ½ inch from the outside edge towards the middle).
Add a small amount of the pork mixture (about ½ teaspoon, heaping) just inside of the edge where the water is. Fold the wonton skin over the meat and gently, but tightly pinch the edges of the dumpling together.
Set aside on a parchment paper-lined large cookie sheet or a platter, and cover with a damp paper towel (to prevent them from drying out) while making the remaining dumplings .
Cooking the Dumplings - Heat a medium to large-size skillet on medium heat and add the canola oil (2 tablespoons per batch).
Add the dumplings and let cook until the bottom side is a golden brown. Turn the heat off, transfer the wontons back on to the cookie sheet or a platter.
Heat another medium to large-size skillet on medium heat and add the water. When the water starts to boil, transfer the dumplings back to the pan, browned-side down.
Cover the pan and set the burner on low to steam the dumplings. Let cook until the pork is thoroughly cooked and the water has evaporated (about 8 to 10 minutes).
Remove the lid (water should be evaporated by this time), let cook for just a moment to brown the bottoms of the dumplings.
Garnish with sprigs of cilantro and serve immediately while warm with dipping sauce.