Brillo Cleaning Guide 10/19

Yang Sing’s Poached Pork ‘Jiaozi’ Dumplings

Harry Yeung
Serves: 60
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  • Plain flour 150g
  • Cold water 280ml
  • Salt 1/4 tsp
  • Ground pork 175g (half lean/half fatty)
  • Soy sauce 1 tbsp
  • Salt 1 tsp
  • Sugar 1 tsp
  • Shaoxing rice wine 1 tbsp
  • Sesame oil 3 tbsp
  • Spring onion 1 finely chopped
  • Fresh ginger 2 slices, finely minced
  • Garlic clove 1 peeled and finely diced
  • Coriander stems 2 finely chopped
  • Freshly ground white pepper to taste


  1. Stir the salt into the flour. Slowly stir in the cold water to form a dough. Hand knead the dough into a smooth ball. Cover the dough and rest for approx 30 minutes
  2. Meanwhile, 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
  3. Add the remaining ingredients and mix well. Roll the dough into a long sausage shape and pull off 2.5cm pieces to form the dumpling skins. Roll each piece into thin circles, approx 2.5 to 3 inches in diameter
  4. Place a small portion (about 1 level tablespoon) of the filling into the middle of each circle. Wet the edges with water, and fold the dough over the filling into a half moon shape and pinch the edges to seal
  5. 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 drain and remove
  6. Serve with a side of red wine vinegar with shredded ginger or chilli
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