Season with salt and pepper and grill the pork belly until done. Add any type of wood to the coals. I used some apple and hickory for the pork belly.
After cooling, put pork belly in blender and shred.
Finely shred the cabbage and green onions.
Add the cabbage and green onions in a bowl with the shredded pork belly. Add the soy sauce, sesame oil, rice wine or sherry, ginger and the cilantro to the bowl. Mix thoroughly with a spoon. Hands work even better.
Lay off a few of the wonton or dumpling wrappers. Prepare a bowl of water to dip your fingers into. Working a few at a time, put a spoonful of the filling on one half of the wrapper so there there is a gap around the edges. Using your finger, dampen the edge of the wrapper with water from the bowl. Fold the wrapper over and seal the edges with water and your fingertips. If the wrappers are in a square shape, take the corners and fold over.
Place some vegetable oil in a sauce pan. Bring up to Medium-High. Add dumplings and brown on all sides. Add 1/4 tsp of sesame oil and additional chopped green onions. Add water to the pan to cover the bottom 1/3 of dumplings. Cover the pan and let dumpling steam. Every few minutes you should move them around in order to keep them from sticking. After 5 minutes or so, the water will begin to evaporate. Remove the top and let remaining liquid evaporate.
Serve with fresh green onions and Tamari and/or Sriracha Sauce to dip in.
These dumplings will still be good if you were to substitute pork belly with ground pork and would save a lot of time.