Steamed dumplings (jiaozi) recipe : SBS Food



300 g(2 cups) plain flour
125 ml(½ cup) warm water


100 g pork mince
100 g raw prawn meat, coarsely chopped
small bunch garlic chives or 2 spring onions (green parts only), finely sliced
2 tbsp finely diced bamboo shoot
1 tbsp finely diced ginger
½ tbsp finely diced garlic
1 tbsp soy sauce
1 tsp sesame oil

Dipping sauce

60 ml (¼ cup) soy sauce
1 tbsp rice vinegar
1 tsp white sugar
1 tsp sesame oil
½ tsp chilli oil
coriander sprigs, to serve


Resting time: 30 minutes

Process flour and the water in a food processor until incorporated. Turn out dough onto a lightly floured surface and knead until smooth. Cover dough with a damp cloth and rest for 30 minutes.

Roll dough into long cylinders, about 3 cm thick. Cut cylinders into 1cm pieces. Flatten pieces with the palm of your hand to form discs, then roll out to about 7 cm diameter.

To make filling, combine pork, prawn, garlic chive or spring onion, bamboo shoot, ginger, garlic, soy sauce and sesame oil. Place small spoonfuls of filling in centres of dough rounds. Fold two sides over center to enclose filling and pleat edges to seal.

To steam, grease surface of a large steamer and preheat. Alternatively, line steamer with cabbage leaves. Steam dumplings for about 6 minutes or until cooked.

Meanwhile, to make the dipping sauce, combine all ingredients.

Serve jiaozi hot with coriander sprigs and dipping sauce.


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