1In a bowl, combine the ground pork, green onions, grated ginger, garlic, oyster sauce, black pepper, chili crisp, soy sauce, sesame oil, and rice vinegar.
2In a bowl, combine the ground pork, green onions, grated ginger, garlic, oyster sauce, black pepper, chili crisp, soy sauce, sesame oil, and rice vinegar.
3In a bowl, combine the ground pork, green onions, grated ginger, garlic, oyster sauce, black pepper, chili crisp, soy sauce, sesame oil, and rice vinegar.
4Mix until fully combined.
5Mix until fully combined.
6Mix until fully combined.
7Use a cookie scoop to place mounds of the filling onto a sheet pan, leaving enough space between each one.
8Use a cookie scoop to place mounds of the filling onto a sheet pan, leaving enough space between each one.
9Use a cookie scoop to place mounds of the filling onto a sheet pan, leaving enough space between each one.
10Place a dumpling wrapper over each mound and pinch the edges around the filling to seal.
11Place a dumpling wrapper over each mound and pinch the edges around the filling to seal.
12Place a dumpling wrapper over each mound and pinch the edges around the filling to seal.
13Drizzle with avocado oil, pour in the chicken broth, cover, and steam for 10 minutes, or until the pork reaches an internal temperature of 160°F.
14Drizzle with avocado oil, pour in the chicken broth, cover, and steam for 10 minutes, or until the pork reaches an internal temperature of 160°F.
15Drizzle with avocado oil, pour in the chicken broth, cover, and steam for 10 minutes, or until the pork reaches an internal temperature of 160°F.
16Top with soy sauce, chili crisp, green onions, and sesame seeds before serving with a side of rice.
17Top with soy sauce, chili crisp, green onions, and sesame seeds before serving with a side of rice.
18Top with soy sauce, chili crisp, green onions, and sesame seeds before serving with a side of rice.