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.


  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.