To make this dumpling skillet, start by heating a large skillet over medium heat. Add the avocado oil, then once hot, add the ground pork. Cook the pork until it’s fully browned, using a wooden spoon to break it down into small pieces as it cooks.

Next, add the soy sauce, sesame oil, mirin, and oyster sauce to the skillet. Stir well to combine and let the pork simmer for a minute so it absorbs the flavor.

Then, add the chopped mushrooms, napa cabbage, green onions, minced ginger, and mashed garlic to the skillet. Stir everything together and cook for 5–6 minutes, until the cabbage has wilted and the vegetables have softened. Once done, turn off the heat and set the skillet aside.

While the pork and veggies are cooking, bring a large pot of water to a boil. Use kitchen scissors or a knife to cut the wonton wrappers into squares. Once the water is boiling, add the wonton squares and let them cook for 3 minutes, until softened. Drain immediately.

Transfer the cooked wontons directly into the skillet with the pork and vegetable mixture. Toss everything together until the wontons are fully coated in the sauce. Serve right away, topped with chili crunch and extra green onions.