Chop chop's pork and coriander jiao zi (boiled dumplings)

Submitted - Ben
Views - 443
Serves - 2


For the dumplings:

350g plain strong white flour for case and dusting
Water to bind

For the filling:

160g lean pork mince, from shoulder
¼ bunch coriander
80g spring onion
1 inch piece of ginger
1 tsp soy sauce
25ml malt vinegar
¼ - ½ tsp sesame oil

For the dumpling dip:

8 tbsp light soy sauce
4 tbsp malt vinegar
1 tsp chilli oil
2 tsp crushed garlic


For the pork and coriander dumplings, put 2 litres of water in a saucepan and bring to the boil whilst preparing the dumplings. Make the dough and divide into pieces of about 9g each. Using a small rolling pin, roll and flatten each piece into a circle of approximately 10cm radius to form a dough case.

Mix the all the filling ingredients together and scoop a teaspoon of the mix onto the dough case. Fold the case over into a semi-circle and squeeze the open edges together to close, crimping to create a crescent moon shaped dumpling. Repeat until you have 8 dumplings.

To boil:

Place the dumplings into the boiling water and stir gently on a rolling boil. When the dumplings start to float, continue to stir gently for five minutes. Drain and serve.

To fry:

Heat 1 tbsp oil in a non stick pan until hot and then fry dumplings for 2 minutes on one side. Add 100ml boiling water and cover with a lid to steam for 5 minutes. Leave to dry a little then serve.

For the traditional Chinese dumpling dip, mix 8 tablespoons of light soya sauce with 4 tablespoon of malt vinegar. Add 2 teaspoon of fresh crushed garlic and a teaspoon of chilli oil.