Steamed Onion Dumplings

Prepare the ingredients; the ground pork is separated into fat and lean parts, and add the fat according to your own needs.

Peel off the outer, old layers of the onion and wash it clean, then grate it using a grater; this method is more convenient than cutting with a knife. When handling onions, you can hold a mouthful of water, which will prevent your eyes from tearing.

Add a little salt to the chopped onions and marinate for a while to let the onions release moisture and remove their spiciness.

Add 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, a little salt, a pinch of ginger powder, and a bit of water to the minced pork, and stir vigorously in one direction with chopsticks until the mixture becomes sticky.

Roll out the dumpling wrappers a bit with a rolling pin; making them slightly larger allows you to put in more filling.

Squeeze out some of the water from the onion, add it to the mixed meat filling, add vegetable oil, and stir evenly for later use.

Place the wrapped crescent-shaped dumplings on parchment paper in the steamer; the shape of the dumplings can be arbitrary.

Put enough water in the pot and bring it to a boil over high heat. After the water boils, place the steamer on top, cover it with the lid, and steam for 12 minutes before turning off the heat. The glass lid allows you to see clearly.

Eat the freshly steamed dumplings while hot; they are soft, juicy, and delicious.