In a bowl, combine the ground pork, half of the minced garlic and minced shallot, soy sauce, salt, pepper, oyster sauce and sugar.

Mix well to incorporate into the meat.

Place into the fridge to rest for at least 30 minutes.

Heat up a large frying pan or pot over medium heat and add in vegetable oil.

Add in the garlic, shallot, cabbage, carrot, green onions, cilantro (if using) and sauté until the cabbage is wilted and dried up considerably, about 7-8 minutes.

Once the vegetable mixture has dried up, transfer to a bowl and set aside.

Using the same pan over medium-high heat, add in vegetable oil, the remaining minced garlic and shallot and the ground pork.

Cook the pork, breaking it up into smaller pieces, and stirring until cooked through.

Add in the vegetable mixture along with the diced Chinese mushrooms, and sauté for a few more minutes.

Ensure the mixture is sufficiently dry, remove from heat and add in sesame oil.

Stir to combine everything well.

Let the mixture cool slightly.

Prepare a dish with warm water.

Dip a piece of rice paper into the warm water for a few seconds.

Remove from the water and lay onto a flat surface or large plate.

Take 1 ½ tablespoon of cooked filling and place it slightly offset below center.

Fold the rice paper bottom up over the filling.

Next, fold in both the left and right side, overlapping in the middle.

Then fold the package up, into a little rectangle.

Place onto a dry plate in a single layer and repeat with the remaining.

Pan-fry the dumplings until golden in color on both sides.

Remove from the pan and repeat with the remainder.

Serve immediately.