Poached pork 'jioazi' dumplings recipe

Name: Poached pork 'jioazi' dumplings recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g (6.2oz) 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; 150 g (5.3oz) all-purpose flour; 280 ml (9.9fl oz) cold water; 0.25 tsp salt

Servings: persons

175 g (6.2oz) 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
150 g (5.3oz) all-purpose flour
280 ml (9.9fl oz) cold water
0.25 tsp salt

1
Stir the salt into the flour.
2
Slowly stir in the cold water, adding as much as is necessary to form a smooth dough.
3
Hand knead the dough into a smooth ball.
4
Cover the dough and set aside to rest for at approx 30 minutes.
5
While the dough is resting, prepare the filling ingredients.
6
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.
7
Add the remaining ingredients and mix well.
8
To make the dumpling dough: knead the dough until it forms a smooth ball.
9
Roll into a long sausage shape and pull off 2.5cm pieces to form the dumpling skins.
10
Roll each piece into very thin circles, approx 7.5cm in diameter.
11
The dough should make approx 30 dumplings.
12
Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper.
13
Wet the edges of the dumpling with water.
14
Fold the dough over the filling into a half moon shape and pinch the edges to seal.
15
Continue with the remainder of the dumplings.
16
This forms the basic dumpling shape, however you can also bring the edges to together to make different shapes.
17
To cook, bring a large pot of water to the boil.
18
Add half the dumplings, giving them a gentle stir so they don't stick together.
19
Bring the water back to the boil and add 100ml of cold water, cover and repeat.
20
When the dumplings come to the boil for a third time, they are ready.
21
Drain and remove.
22
Serving with a side of red wine vinegar with shredded ginger or chilli.
23
Enjoy!

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 175 g (6.2oz) ground pork, 1 tbsp soy sauce, 1 tsp salt, 1 tsp sugar, and more.

Yes, Poached pork 'jioazi' dumplings recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!