Combine pork, chives, onion, ginger, sugar, sauce, cooking wine and sesame oil in a large bowl. Place 1 level tablespoon of filling in the centre of each wrapper. Moisten the edge of the wrappers with a little water; press and pleat edges together to seal.
Heat the peanut oil in a wok over medium heat until temperature reaches 180°C on a sugar thermometer (or until a small cube of white bread turns golden in about 15 seconds). Deep-fry dumplings, in batches, turning until golden. Drain dumplings on paper towel.
Meanwhile, make soy dipping sauce. Combine ingredients in a small bowl.
Thinly slice a couple of green onions length-ways, and place in water. Refrigerate the strips until curled.
Serve dumplings with dipping sauce. Garnish with green onion (scallion) curls.