Steamed Pork Dumplings

Name: Steamed Pork Dumplings
Prep time: 45 min
Cook time: 25 min
Yield: 3 to 4 servings
Cuisine: Chinese Menu
Ingredients: Plain Flour — 280g; Salt — ½ tsp; Boiling Water — 180ml; Vegetable Oil — 2 tsp; Ground Pork — 500g; Onion — 150g; Garlic — 40g; Ginger — 25g; Chicken Stock — 80ml; Light Soy Sauce — 2 tbsp; Oyster Sauce — 1½ tbsp; Shaoxing Wine — 1½ tbsp; Sugar — ½ tsp; Black Pepper — ¼ tsp; Spring Onions — 3; Sweetcorn — 150g; Vegetable Oil — 2 tbsp; Peanut Butter — 2 tbsp; Sesame Paste — 2 tsp; Sugar — 1 tbsp; Boiling Water — 60ml; Salt — ⅓ tsp; Light Soy Sauce — ½ tbsp; Chinese Black Vinegar — ½ tbsp; Chilli Flakes — ½ tsp; Sesame Seeds — ½ tsp

Steamed Pork Dumplings (Zheng Jiao) are the heart and soul of the dim sum table. While they come in various shapes, the most iconic is the crescent-moon 'jiaozi,' defined by a delicate, translucent wheat skin that encases a succulent, juice-filled centre. Unlike fried dumplings, these are cooked purely by steam, resulting in a texture that is light, clean, and incredibly tender.

Cuisines

Cooking Instructions

Preparation: 45 minutes
Cooking: 25 minutes

Servings: 3 to 4

Notes:

Using hot boiling water for the dough denatures wheat proteins, allowing the flour to absorb more liquid so the wrappers steam up delicate, soft, and translucent rather than chewy.

Caramelising the onions, garlic, and ginger before mixing them into the pork filling adds a deep, sweet savoury aroma.

Ground chicken thigh or turkey can be used as an alternative to ground pork.

Stirring the meat filling vigorously in one direction stretches the protein strands, creating a cohesive, juicy texture that holds together during steaming.

Make Hot-Water Dough
In a bowl, mix the plain flour and salt. Slowly pour in 180ml of boiling water, stirring constantly until a shaggy dough forms. Cover for a few minutes to cool, then knead in 2 teaspoons of vegetable oil until smooth. Cover and let rest for 15 minutes, knead again until silky, then shape into a log and set aside.

Caramelise Aromatics
Heat 2 tablespoons of oil in a wok over medium heat. Add the diced onion, minced garlic, and ginger, stir-frying for 10 minutes until golden and fragrant. Pour in the chicken stock to deglaze, then stir in the light soy sauce, oyster sauce, Shaoxing wine, sugar, and black pepper. Remove from heat and allow to cool.

Prepare Pork Filling
Pour the cooled aromatic mixture over the ground pork in a large bowl. Stir vigorously in one direction for 3 to 5 minutes until the meat becomes sticky and stringy. Fold in the sweetcorn kernels and chopped spring onions until evenly distributed.

Roll and Assemble Dumplings
Divide the dough into 40 equal pieces (roughly 11g to 12g each) and keep covered under a damp towel. Roll each piece into a thin round wrapper with a slightly thicker centre. Place 1½ tablespoons of filling in the middle of each wrapper, fold, and pleat tightly to seal.

Prepare Dipping Sauce
In a small bowl, whisk together the peanut butter, sesame paste, sugar, and 4 tablespoons of boiling water until smooth and creamy. Season with salt, light soy sauce, and Chinese black vinegar, stirring until blended, then garnish with chilli flakes and sesame seeds.

Steam Dumplings and Serve
Line a steamer basket with a damp cheesecloth or perforated baking paper. Arrange the dumplings inside without touching. Set over a pot of cold water, bring to a boil over high heat, then reduce to medium-low and steam for 12 minutes. Serve hot with the peanut dipping sauce.

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Ingredients

Dumpling Wrapper Dough

Plain Flour	280g
Salt	½ tsp
Boiling Water	180ml
Vegetable Oil	2 tsp

Pork and Sweetcorn Filling

Ground Pork	500g
Onion	150g
Garlic	40g
Ginger	25g
Chicken Stock	80ml
Light Soy Sauce	2 tbsp
Oyster Sauce	1½ tbsp
Shaoxing Wine	1½ tbsp
Sugar	½ tsp
Black Pepper	¼ tsp
Spring Onions	3
Sweetcorn	150g
Vegetable Oil	2 tbsp

Peanut Dipping Sauce

Peanut Butter	2 tbsp
Sesame Paste	2 tsp
Sugar	1 tbsp
Boiling Water	60ml
Salt	⅓ tsp
Light Soy Sauce	½ tbsp
Chinese Black Vinegar	½ tbsp
Chilli Flakes	½ tsp
Sesame Seeds	½ tsp