Poached pork 'jioazi' dumplings recipe
These tiny dumplings are a little fiddly, but if you're up for the challenge, they look very pretty and pair well with chilli.
Ingredients
- 150 g all-purpose flour
- 280 ml cold water
- 0.25 tsp salt
- 5.3 oz all-purpose flour
- 9.9 fl oz cold water
- 0.25 tsp salt
- 5.3 oz all-purpose flour
- 1.2 cups cold water
- 0.25 tsp salt
- 175 g ground pork
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp Shaoxing rice wine
- 1 pinch freshly ground white pepper, to taste
- 3 tbsp sesame oil
- 1 spring onion, finely chopped
- 2 slices fresh ginger, finely minced
- 1 clove garlic, peeled and finely diced
- 2 coriander stems, finely chopped
- 6.2 oz ground pork
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp Shaoxing rice wine
- 1 pinch freshly ground white pepper, to taste
- 3 tbsp sesame oil
- 1 spring onion, finely chopped
- 2 slices fresh ginger, finely minced
- 1 clove garlic, peeled and finely diced
- 2 coriander stems, finely chopped
- 6.2 oz ground pork
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp Shaoxing rice wine
- 1 pinch freshly ground white pepper, to taste
- 3 tbsp sesame oil
- 1 spring onion, finely chopped
- 2 slices fresh ginger, finely minced
- 1 clove garlic, peeled and finely diced
- 2 coriander stems, finely chopped
Details
- Cuisine: Chinese
- Recipe Type: Starter
- Difficulty: Hard
- Preparation Time: 60 mins
- Cooking Time: 30 mins
- Serves: 10
Step-by-step
- Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Hand knead the dough into a smooth ball. Cover the dough and set aside to rest for at approx 30 minutes.
- While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, sugar, rice wine and white pepper to the meat in a large mixing bowl or large blender and mix thoroughly. Add the remaining ingredients and mix well.
- To make the dumpling dough: knead the dough until it forms a smooth ball. Roll into a long sausage shape and pull off 2.5cm pieces to form the dumpling skins. Roll each piece into very thin circles, approx 7.5cm in diameter. The dough should make approx 30 dumplings.
- Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings. This forms the basic dumpling shape, however you can also bring the edges to together to make different shapes.
- To cook, bring a large pot of water to the boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water back to the boil and add 100ml of cold water, cover and repeat. When the dumplings come to the boil for a third time, they are ready. Drain and remove.
- Serving with a side of red wine vinegar with shredded ginger or chilli. Enjoy!
Recipe devised by Harry Yeung of Yang Sing.
You might also like:
Cantonese steamed sea bass recipe
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature