Traditional Three Umami Pork, Shrimp and Chive Jiaozi (Sanxian Jiaozi)

If the classic pork and cabbage jiaozi is the everyday comfort of Chinese home cooking, then Sanxian Jiaozi is the celebration version. Three distinct layers of umami — the rich fat of ground pork, the sweet brine of fresh prawns, and the sharp, garlicky punch of Chinese chives — come together in a filling that is so deeply complex and so explosively flavourful that one dumpling is never, ever enough. This is the filling that gets requested at every family gathering, the one that disappears fastest from the steamer, and the one that people talk about long after the meal is finished. Here at Yunion, our fresh gow gee skins wrap around this magnificent filling like they were made for each other — because honestly, they were.

Serves: 4 Prep time: 40 minutes Cook time: 15 minutes

Ingredients

For the filling:

• 300g ground pork, ideally a 70/30 meat to fat ratio

• 200g raw prawns, peeled, deveined, and coarsely chopped into chunky pieces

• 1 large bunch fresh garlic chives (jiu cai), finely chopped

• 2 tsp fresh ginger, finely grated

• 2 cloves garlic, finely minced

• 2 tbsp light soy sauce

• 1 tbsp Shaoxing wine

• 1 tsp sesame oil

• 1 tsp sugar

• Pinch of white pepper

• 3 tbsp cold water or chicken stock, added gradually

  
  

For wrapping:

• 1 packet Yunion Gow Gee Skins

• Small bowl of water for sealing

  
  

For the dipping sauce:

• 3 tbsp light soy sauce

• 2 tbsp Chinkiang black vinegar

• 1 tsp chilli oil

• 1 tsp toasted sesame seeds

  
  

Method

• Place ground pork in a large bowl. Add soy sauce, Shaoxing wine, sugar, white pepper, garlic, and ginger. Beat vigorously in one direction for 5 minutes, gradually adding cold water or stock one tablespoon at a time until the mixture becomes smooth, sticky, and paste-like. This is the same meat-whipping technique that creates a juicy, cohesive filling rather than a dry, crumbly one.

• Fold the coarsely chopped prawns through the seasoned pork mixture. The prawns should be chopped roughly rather than minced finely — you want distinct, chunky pieces of seafood that give a satisfying snap and texture contrast when you bite into the finished dumpling.

• Add the sesame oil to the bowl but do not add the garlic chives yet. Set aside.

• Just before you are ready to start wrapping — and not a moment earlier — fold the finely chopped garlic chives through the filling. Adding the chives at the last second is the key technique in this recipe. Garlic chives are delicate and release moisture quickly once cut. Adding them early causes them to wilt, discolour, and make the filling wet and soggy. Added at the last second, they stay vibrant, fragrant, and perfectly fresh inside the finished dumpling.

• Place a Yunion gow gee skin flat on a clean surface. Add a heaped teaspoon of filling to the centre. Moisten the edges with water. Fold in half to form a half moon shape and pleat firmly to seal with 5 to 7 pleats per dumpling.

• Place finished dumplings on a lightly floured tray in a single layer, making sure they don't touch.

• Bring a large pot of water to a full rolling boil. Add dumplings in batches, stirring gently to prevent sticking. When the water returns to a boil, add a cup of cold water. Repeat twice more. The dumplings are ready when they float and the wrappers look slightly translucent.

• Remove with a slotted spoon and serve immediately with dipping sauce.

Tips

• Chopping the prawns coarsely rather than mincing them finely is one of the most important decisions in this recipe. Finely minced prawns disappear into the pork and lose their identity entirely. Chunky pieces give you that wonderful textural contrast — soft pork paste punctuated by snappy, bouncy bites of fresh seafood.

• The last-second addition of garlic chives is non-negotiable. Set everything else up first, have your gow gee skins ready and your sealing water on standby, then add the chives and start wrapping immediately. Speed is your friend at this stage.

• Sanxian Jiaozi are equally delicious pan-fried as potstickers. After the initial boil, transfer to a hot oiled pan and fry the flat base until deeply golden and crispy for a completely different but equally wonderful eating experience.

  
  

Find Yunion Near You

Our full range of fresh noodles is available at select supermarkets and Asian grocery stores across Perth. Find your nearest stockist and make your next family gathering one to remember.