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1
Combine the ground pork, shoyu, grated ginger, and green onion in a bowl. Mix firmly until the seasoning is evenly distributed and the mass holds together. The mixture should be cohesive and carry a clean pork aroma with distinct notes of ginger and green onion.
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2
Lay a won ton skin flat. Place a portion of the pork mixture — approximately 20 g — at the centre. Gather the edges of the skin upward around the filling, pleating lightly, and leave the top of the filling exposed. The skin should fit snugly without tearing; a thin skin will pleat without resistance. This is where the dish lives or dies: a thick wrapper will not turn translucent under steam and will produce a doughy, heavy dumpling — only a thin won ton skin produces the correct result.
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3
Arrange the formed pork hash on a lightly oiled steamer rack, spaced so they do not touch. Steam over vigorously boiling water for 12–15 minutes. The dish is done when the wrapper is fully translucent and the pork filling is set and juicy — no opacity should remain in the skin.
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4
Transfer immediately to a serving plate. Set shoyu and chili oil alongside for dipping. The wrapper should feel delicate under light pressure; the filling should yield juice.