Is it a lasagna? A casserole? Or just a deconstructed soup dumpling?? 🏻 ️
Is it a lasagna? A casserole? Or just a deconstructed soup dumpling??🤷🏻♂️ is a easy Chinese recipe that serves 4. 1300 calories per serving. Recipe by Ian Fujimoto on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $112.96 total, $28.24 per serving
Ingredients
- 500 g Ground Pork (prefer 80% lean for juiciness)
- 2 cloves Garlic (grated)
- 1 tsp Ginger (fresh, grated)
- 2 stalks Green Onions (white and green parts, finely chopped)
- 2 tbsp Light Soy Sauce (Chinese light soy sauce)
- 1 tbsp Oyster Sauce (adds umami depth)
- 1 tsp Cornstarch (helps bind the filling)
- 2 tbsp Water (for a smoother filling texture)
- 1/2 tsp Salt
- 1/2 tsp White Pepper (use sparingly; the video notes it can be too much)
- 12 pieces Gyoza Wrappers (store‑bought) (keep a damp kitchen towel over them to prevent drying)
- 1 tbsp Chili Oil (for drizzling after steaming)
Instructions
Prepare the Pork Filling
In a mixing bowl combine ground pork, grated garlic, grated ginger, chopped green onions, light soy sauce, oyster sauce, cornstarch, water, salt, and white pepper. Mix thoroughly until the mixture becomes a uniform, slightly sticky paste.
Time: PT5M
Moisten the Wrappers
Lay a clean kitchen towel over the work surface. Lightly spray or brush each gyoza wrapper with water on both sides to keep them pliable.
Time: PT2M
Layer the Dumplings
Place one wet wrapper in the bottom of a shallow, heat‑proof plate. Spoon 1‑2 tbsp of the pork filling onto the wrapper, spreading it thinly. Cover with another wet wrapper, add another spoonful of filling, and repeat until you have three layers, finishing with a wrapper on top.
Time: PT5M
Steam the Dumplings
Arrange the assembled plates in a steamer basket, making sure they do not touch. Cover and steam over boiling water for about 20 minutes, or until the pork is fully cooked (internal temperature 71°C).
Time: PT20M
Temperature: 100°C
Finish and Serve
Remove the plates from the steamer. Drizzle each dumpling stack with a thin line of chili oil for a gentle heat. Serve immediately while hot.
Time: PT3M
Nutrition Facts
- Calories
- 1300
- Protein
- 70 g
- Carbohydrates
- 80 g
- Fat
- 55 g
- Fiber
- 4 g
Dietary info: Contains pork, Gluten, Not vegetarian
Allergens: Soy, Shellfish (oyster sauce), Wheat (wrappers)
Ingredient Substitutions
- Instead of Ground Pork: Ground chicken, Ground turkey
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ground ginger
- Instead of Green Onions: Chives
- Instead of Light Soy Sauce: Regular soy sauce (use less)
- Instead of Oyster Sauce: Hoisin sauce (less salty)
- Instead of Cornstarch: All‑purpose flour
- Instead of White Pepper: Black pepper
- Instead of Gyoza Wrappers (store‑bought): Wonton wrappers
- Instead of Chili Oil: Sichuan pepper oil
Equipment Needed
- Mixing Bowl
- Small Spoon or Spatula
- Steamer Basket
- Heat‑proof Plate or Small Dish
- Kitchen Towel
- Measuring Spoons
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Mix the pork filling until it becomes a cohesive, slightly sticky paste.
- Keep each wrapper lightly wet to prevent cracking during layering.
- Steam for the full 20 minutes without opening the lid early.
Chef Tips from the Video
- Use a bamboo steamer for a traditional aroma.
- For extra flavor, add a splash of Shaoxing wine to the filling.
- Serve with a dipping sauce of soy sauce, black vinegar, and a few drops of sesame oil.
Troubleshooting
Wrappers crack or tear during layering.
Make sure each wrapper is only lightly moistened, not soaked, and work quickly before they dry out.
Filling is too watery and the dumplings fall apart.
Add an extra 1/2 tsp of cornstarch to the filling to improve binding.
Pork is undercooked after 20 minutes.
Increase steaming time by 5‑7 minutes or ensure the water is at a rolling boil before adding the steamer.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑steam before serving.
Freezer: Not recommended; wrappers become soggy after thawing.
Room temperature: Do not leave at room temperature for more than 2 hours due to raw pork.
Make-Ahead Tips
- Prepare the pork filling up to 24 hours ahead and keep refrigerated.
- Keep wrappers covered with a damp towel to prevent drying if assembling later.
Frequently Asked Questions
What is the cultural significance and history of steamed pork layered dumplings in Chinese cuisine?
Layered steamed dumplings, often called "baozi" or "steamed buns," have been a staple in northern Chinese home cooking for centuries. They were traditionally made for festivals and family gatherings because they could be prepared in large batches and served hot from the steamer.
What are the traditional regional variations of steamed pork dumplings in China?
In northern China, pork dumplings are usually larger and filled with a simple pork‑soy sauce mixture. In the south, they may include shrimp, mushrooms, or a sweeter soy‑based glaze. The layered version shown by Ian Fujimoto is a modern twist that simplifies the classic baozi technique.
How is steamed pork layered dumplings traditionally served in Chinese households?
They are typically served hot straight from the steamer, often accompanied by a light soy‑vinegar dipping sauce and sometimes a drizzle of chili oil. They are eaten as a main dish for lunch or dinner, especially during colder months.
What occasions or celebrations is steamed pork layered dumplings traditionally associated with in Chinese culture?
Steamed pork dumplings are popular during Lunar New Year, family reunions, and other festive occasions because they symbolize wealth and prosperity. Their round shape is thought to bring good luck.
What authentic traditional ingredients are used in steamed pork dumplings versus acceptable substitutes?
Authentic ingredients include ground pork, light soy sauce, oyster sauce, ginger, garlic, green onions, and wheat‑based wrappers. Acceptable substitutes are ground chicken or turkey for the meat, hoisin sauce for oyster sauce, and wheat‑free wrappers for gluten‑free diets.
What other Chinese dishes pair well with steamed pork layered dumplings?
They pair nicely with a simple cucumber‑soy salad, hot and sour soup, or a side of stir‑fried bok choy. A light jasmine or green tea also complements the meal.
What are the most common mistakes to avoid when making steamed pork layered dumplings?
Common mistakes include over‑drying the wrappers, using too much water in the filling, and opening the steamer too early. Each of these can cause the dumplings to crack, become soggy, or cook unevenly.
Why does this recipe use a wet wrapper between each layer instead of sealing each dumpling individually?
Using wet wrappers creates a simple "stacked" structure that eliminates the need for precise pleating, making the dish accessible for beginners while still delivering the steamed texture of traditional dumplings.
Can I make steamed pork layered dumplings ahead of time and how should I store them?
Yes, you can prepare the filling up to a day ahead and keep it refrigerated. Assemble the layers, cover tightly with plastic wrap, and refrigerate for up to 12 hours. Steam just before serving.
What texture and appearance should I look for when the steamed pork layered dumplings are done?
The wrappers should be soft, slightly translucent, and fully swollen from the steam. The pork inside should be opaque, juicy, and reach an internal temperature of 71°C. No pink should remain.
What does the YouTube channel Ian Fujimoto specialize in?
The YouTube channel Ian Fujimoto focuses on demystifying classic Asian dishes, breaking down complex techniques into simple, home‑cook friendly steps while emphasizing flavor and authenticity.
How does the YouTube channel Ian Fujimoto's approach to Chinese cooking differ from other Chinese cooking channels?
Ian Fujimoto prioritizes accessibility, often re‑imagining traditionally labor‑intensive dishes with shortcuts that retain core flavors. He also provides clear visual cues and detailed timing, which many other channels overlook.
Last updated: August 29, 2026
