Pork Dumpling Filling
Nutritional Info |
|
|---|---|
| Per 2-1/2 tsp (12 mL) : about | - |
| cal | 19 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 0 |
| fibre | 0 g |
| chol | 8 mg |
| sodium | 39 mg |
| % RDI: | - |
| iron | 1 |
| folate | 1 |
This is a standard filling used throughout northern China. Dried shrimp (available at Chinese food stores) add depth to the relatively bland pork–and–napa cabbage mix. If you wish, add up to 2 cups (500 mL) finely chopped Chinese or garlic chives. Others might like to add a handful of finely chopped fresh coriander.
Ingredients
- 2 tbsp dried shrimp, (optional)
- 3 cups finely chopped napa cabbage, (8 oz/250 g)
- 1 tsp salt
- 1 lb lean ground pork
- 1/2 cup minced green onions
- 1 egg, beaten
- 1 tbsp soy sauce
- 1 tsp grated gingerroot
- 1 tsp sesame oil
- 1/4 tsp white or black pepper
- 1 pinch cayenne pepper
Preparation
Toss cabbage with sa< let stand for 20 minutes. Squeeze out moisture. Transfer to large bowl.
Add pork, onion, egg, soy sauce, ginger, sesame oil, white and cayenne peppers, and shrimp (if using); mix well.
Learn how to wrap a perfect batch of dumplings with our step-by-step photographed instructions.
Source : Canadian Living Magazine: February 2009
- Keywords : Appetizers; Chinese; Skillet; Chinese New Year; Cocktail Party; Pork; Cabbage; Shrimp;
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