To make the dipping sauce, place the lime juice, sugar, fish sauce and chilli in a bowl and stir until the sugar dissolves. Set aside.
Place the pork, green onion, kecap manis, sweet chilli sauce, ginger, coriander and eggwhite in a bowl and mix until combined. Place a teaspoonful of the pork mixture in the centre of each wrapper. Brush the edges with water, fold to enclose and pinch the edges to seal. Cook, in batches, in a large saucepan of boiling water for 2–3 minutes or until cooked through. Drain on absorbent paper.
Heat a large non-stick frying pan over high heat. Add the oil and cook the dumplings for 1 minute each side or until golden. Serve with the dipping sauce. Makes 30.