In a large bowl, mix the ground pork with soy sauce, minced garlic, minced ginger, oyster sauce, Shaoxing wine, sesame oil, green onions, salt, and pepper until well combined. This should take about a minute of mixing to ensure all flavors are evenly distributed.

Take a mug or ramekin and start layering: begin with a layer of the pork mixture, followed by a dumpling wrapper. Repeat with another layer of pork mixture.

Add 30 ml of water to each ramekin. This water will steam the dumplings and keep them moist.

Place another dumpling wrapper on top and gently press it down so that it is submerged in the water as well.

Repeat this layering process for all your ramekins, making sure not to overcrowd them.

Place the filled ramekins in a large pot and fill the pot with water halfway up the sides of the ramekins.

Cover with a lid, bringing everything to a gentle simmer, and steam for approximately 15 minutes.

You’ll know it’s done when the top wrappers are tender and slightly translucent.