Southern China: Dim Sum – Pork and Shrimp Jiaoze

Makes 50

Stuffing – Ingredients

• 500g finely chopped green leeks (finely chopped)
• 150g mixed lean and fatty pork (finely chopped or minced)
• 100g raw shrimp (diced)
• 2 tbsps of chicken stock powder
• 2 tbsps of sesame oil
• 1 tbsp of softened pork fat or lard
• salt and pepper to taste

Stuffing Method

Blend the ingredients thoroughly by hand and refrigerate for 1 hour.

Pastry – Ingredients

• 500g wheat flour
• 2 large eggs
• 750g hot water

Pastry Method

Slowly blend ingredients into a dough and refrigerate for one hour.

Method

1. Before making the dumplings bring the water in a steamer to the boil and place a piece of greaseproof paper in the steamer.
2. Roll out the pastry until thin and cut out into 4 inch discs. Place a small ball of stuffing in the centre, fold over and crimp the edges to form a crescent shaped dumpling.
3. Place dumplings on the paper in the boiling steamer, making sure they don’t touch each other. Steam in batches for about 7 minutes each and set aside.
4. Shallow fry on each side until golden.
5. Serve immediately.