Dumpling wrappers layered like lasagne sheets, packed with juicy pork mince, then gently steamed so everything stays tender and full of flavour. Finished with chilli crisp, this is the kind of dish that looks impressive but is secretly very low effort. Perfect for a weeknight win.
Serves: 2
Prep: 15 minutes
Cook: 20 minutes
Butcher’s note: For a juicy steamed filling, you want pork mince with enough fat to stay tender. Very lean mince will work, but the texture won’t be as lush.
Ingredients
- 500 g Free-range pork mince
- 2 garlic cloves, grated
- 1 tbsp grated ginger
- 1 small chilli, finely chopped
- ½ cup spring onions, sliced
- ¼ cup chives, finely chopped
- 1 tbsp soy sauce
- Wonton or gyoza wrappers
- Six-Eyed Scorpion chilli oil, to serve
Shop what you need:
- Free-range Pork Mince — the base that makes this work.
- Six-Eyed Scorpion Chilli Oil — the finishing move.
Watch it
Method
- Build the filling. Combine pork mince, garlic, ginger, chilli, spring onion, chives and soy sauce in a bowl.
- Start the base. Add a small splash of water to a ramekin or mini baking dish, then press in a thin layer of the pork mixture.
- Layer like lasagne. Place a wrapper over the pork, then repeat until you have three layers of pork and three layers of wrappers.
- Create a water bath. Add another splash of water, cover tightly with foil, then place the dish into a baking tray filled halfway with hot water.
- Bake. Cook for 20 minutes until the pork is tender and fully cooked.
- Finish strong. Spoon over chilli oil just before serving and dig in while it’s hot.
Serve it like a pro
- Slice spring onion over the top right before serving.
- Add chilli oil at the end so the aroma stays punchy.
- Pair with a simple cucumber salad to cut through the richness.
Find us in Bentleigh
The Lucky Pig
452 Centre Road, Bentleigh VIC 3204
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