Steps
- Finely mince 500g of boneless pork shoulder and 6 scallions. Mix with 1 tablespoon of tapioca starch, ¼ cup of soy sauce, the grated zest of ½ makrut lime, and pepper.
- Divide the filling among 30 wonton wrappers. Gather each wrapper around its filling, leaving the top open, and flatten the base gently.
- Line a steamer with perforated parchment. Arrange the dumplings with space between them and steam over simmering water for about 15 minutes, until the filling reaches 160°F / 71°C.