I’m guessing your typo meant to say the pork wasn’t juicy in the open-ended dumplings. This has been my impression of these sorts of dumplings, even when well-made (typically with a very thin dough). The picture above look to be egregiously poorly cooked–the dough part looks dried out and perhaps not steamed long enough.
I am curious what factors make a good version of this variety, as I’ve heard people around these parts express a preference for them.
