Make the marinade by combining Shaoxing rice wine, sugar, soy sauce, corn syrup, crushed garlic and star anise in a small pot and cook until sugar is dissolved.
Chill in an ice bath or refrigerator until cold and remove star anise pods.
Cut pork butt into 1-inch strips and mix with cooled marinade.
Cover and place in refrigerator overnight to marinate (minimum 8 hours or maximum 24 hours).
Mince pork through a meat grinder (ideally using a ⅛” fine grind disc plate).
Add the marinade and chopped scallions to the meat and mix by hand to incorporate everything together.
To assemble, place 1 tsp of mix on the centre of a single pot sticker skin. Wet the entire rim with water and make five pleats to seal.
Cover and store in refrigerator until ready to cook (up to 3 days or freeze for longer storage).
When ready to cook, make the dipping sauce by combining the hoisin and sriracha in a small dish. Set aside.