Is it a lasagna? A casserole? Or just a deconstructed soup dumpling??🤷🏻‍♂️

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

1. 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

2. 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

3. 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

4. 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

5. 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