Place the bear roast in a slow cooker. Add the broth (or water), garlic, ginger, sesame oil, oyster (or fish) sauce, white pepper, salt, Worcestershire sauce, and hoisin sauce. Mix everything together to coat the meat.

Cook on Low for 7 to 8 hours or High for 4 to 5 hours, until the bear is very tender and shreds easily. If it's not shredding easily - it needs more time. Keep a bit of moisture in that crock pot.

Remove the roast and shred it finely with two forks. Return it to the cooking juices and stir with the drippings to keep the meat moist. Let the filling cool before assembling.

Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the centre. Lightly moisten the edges with water, fold over, and press firmly to seal. Repeat with the remaining wrappers.

Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Arrange the dumplings in a single layer and cook for 2–3 minutes, until the bottoms are golden brown.

Carefully add ¼ to ½ cup of water to the pan and immediately cover with a lid. Keep the pan hot and steam for 5 to 7 minutes, until the wrappers are tender, white instead of translucent and the water has evaporated.

I sometimes take the lid off if I find the water isn't evaporating fast enough because you also don't want the dumplings to get soggy.

Serve hot with your favourite dipping sauce, such as chili crisp, sweet chili sauce, black vinegar, or a simple garlic-ginger vinegar dip.