Rinse the onions
Give the Green Onions a quick rinse under cold water, then shake off the excess moisture and pat them dry well with a clean towel. Dry onions are easier to slice neatly and won’t add extra water to the filling.
Slice and mince
Trim the root end from the green onions and finely slice them. Peel the Garlic and mince it as finely as you can so it distributes evenly through the meat and flavors every bite.
Mix the filling
In a medium mixing bowl, combine the Lamb Mince, the sliced green onions, minced garlic, Soy Sauce, Sesame Oil, Chilli Oil, and White Pepper. Mix thoroughly with chopsticks, a spoon, or clean hands until the seasonings are evenly worked through the meat. Pour in the Chicken Stock a little at a time and keep stirring until the mixture looks moist, cohesive, and slightly loosened, but not watery or soupy.
Pack the dish
Spoon the lamb mixture into a heatproof steamer-safe dish or container. Spread it out in an even layered slab, pressing gently with the back of the spoon so it cooks evenly from edge to center without becoming dense or compacted.
Steam until cooked
Set up your steamer with enough water underneath to simmer steadily without touching the dish. Bring the water up to a simmer, place the dish in the steamer, and cover tightly. Steam for 20 to 25 minutes, checking that the lamb is fully cooked through, hot in the center, and no longer pink.
Rest and serve
Carefully lift the hot dish out of the steamer and let it rest for 2 minutes so the juices settle slightly. Serve warm straight from the dish, spooning it out while it is still juicy and tender.
