Ingredients
serving size: 2 adults
1 lb of ground pork
4 stalks of green onions, chopped
1 tbsp of grated ginger
1 tbsp of grated or minced garlic
1 tbsp of oyster sauce
2 tbsp of soy sauce
1 tsp rice wine vinegar / Shaoxing cooking wine
1 tbsp of sesame oil
1 tsp of chicken bullion
1 tsp white pepper
1/4 tsp sugar
14-15 dumpling wrappers
1/3 cup of water
Directions:
1. In a large bowl, add ground pork and all the marinade ingredients. Mix well until the mixture becomes slightly sticky. Set it aside when done.
2. Grease the bottom and sides of a heatproof / baking dish with sesame oil. Spread evenly half an inch layer of meat filling. Then briefly dip the dumpling skin in water and add one layer of dumpling skin evenly on top the meat layer. Repeat the process.
3. In a large pot or pan (big enough to fit your heatproof bowl,) add 2 inches of water. Cover with Turn the heat to medium high, cover with a lid and steam for 25-40 minutes, depending on the size of your “lasagna.” For my smaller ceramic pots for kids, I steamed for 25 minutes, and for my bigger glassware, I steamed for 40 minutes.
4. Garnish with green onions and enjoy with soy sauce and chili oil!
