Combine the pork with the cilantro, ginger, onion, garlic, 3 tablespoons of soy sauce, and 2 teaspoons of sesame oil; mix well.
Put about 1 1/2 to 2 teaspoons of the pork mixture in the center of a wonton wrapper. Moisten all edges of the wrapper with water. Fold over to make a triangle and press edges to seal. Place on parchment paper and repeat with the remaining pork mixture and wonton wrappers.
Note: There are other ways to fold wontons or dumpling wrappers. Try a Google search if you'd like to try something a little fancier.
At this point, you can freeze the dumplings or cook them.
To freeze, place them on a large baking sheet lined with parchment paper and freeze. Once frozen, put them (gently, the corners break easily on the frozen triangle shapes) in a food storage bag or sealable container.
To cook, line a steamer insert or bamboo steamer with parchment paper. Put over boiling water, cover, and cook for about 12 to 15 minutes. If frozen, cook for about 20 minutes.
To make the sauce, mix the 1/4 cup of soy sauce, 2 teaspoons of sesame oil, chili paste or sriracha to taste, and a teaspoon of vinegar. Serve in little dishes with the hot steamed dumplings.