Fresh Pork Dumplings

Ju Yok Wan Tan

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

By Chan Chen Hei

Published 2005

  • About


Ready-made wan tan skins 35 sheets
Stock 1.2 litres
Spring onion (scallion) 1, chopped


Fresh lean pork 340 g, diced by hand
Peeled prawns (shrimps) 140 g, diced by hand
Dried black fungus 20 g, soaked to soften, drained and shredded
Ginger 40 g, peeled and shredded
Spring onions (scallions) 40 g, shredded
Chinese chives (gau choi) 40 g, shredded
Chinese celery 40 g, shredded


To Taste

  • Salt
  • Sesame oil
  • Ground white pepper


  • Combine filling ingredients and add seasoning to taste.
  • Spoon some filling onto a wan tan skin and enclose. Repeat to make more dumplings.
  • Cook dumplings in boiling water for 3 minutes then drain well.
  • Add to stock and bring to the boil for 2 minutes to further remove any alkaline taste from wan tan skins.
  • Serve hot, sprinkled with chopped spring onions.