Ingredients

Layers:
12-15 dumpling wrappers or wonton pastry
2 tablespoons water for ramekin

Filling:
3/4 pound pork mince
1 green onion, chopped
1 garlic clove, minced
1 teaspoon fresh ginger, minced
1 tablespoon cornstarch
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon mirin (or Shaoxing wine)
salt and pepper, to taste
2 tablespoons cold water

Directions

Mix pork mince with all the ingredients mentioned in the “filling” section until well combined.

Add a spoonful of filling to the bottom of the ramekin. Place a wonton wrapper over the filling.

Continue layering filling and wonton wrappers, pressing gently as you go, until the ramekin is nearly full.

Pour 2 tablespoons water into each ramekin before the final layer. Cover the top with wonton wrapper to seal the filling and water inside.

Place ramekins in a large pot with water coming halfway up the sides of the ramekins.

Cover with a lid and steam for 20 minutes, until the pork is fully cooked and the wonton wrappers are soft.

Carefully remove ramekins from the pot.

Drizzle with chili oil and sprinkle with sliced green onions and sesame seeds. Serve warm, straight from the ramekin.