Combine the pork, wombok, spring onion, ginger, soy sauce, oyster sauce and five spice in a large bowl. Season with ground white pepper.
Place 1 wonton wrapper on a clean work surface. Spoon a heaped teaspoon of pork mixture onto the centre of the wrapper. Brush the edges with a little water. Fold 1 corner over diagonally to the opposite corner to make a triangle. Press to seal. Bring the opposite 2 corners together in the centre. Press to seal. Continue with remaining wrappers and pork mixture.
To make the dipping sauce, combine the ginger, soy sauce, vinegar, sugar and oil in a small bowl.
Heat half the oil in a large frying pan over high heat until just smoking. Remove from heat. Arrange half the dumplings over the base of the frying pan. Return to heat and cook for 2 min or until the base is golden. Pour ¼ cup water evenly over the dumplings. Cook, covered, for 3-4 mins or until dumplings are cooked through and water has evaporated. Transfer to a plate. Repeat with remaining oil, dumplings and ¼ cup water.
Place the dumplings on a serving platter with dipping sauce. Sprinkle with coriander leaves.