Tested till perfect Pork Dumpling Filling

Pork Dumpling Filling

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2009

  • rating starrating starrating starrating starrating star
  • Portion size 60 dumplings


  • 2 tbsp 2tbspdried shrimp, (optional)
  • 3 cups 3cupsfinely chopped napa cabbage, (8 oz/250 g)
  • 1 tsp 1tspsalt
  • 1 lb 1lblean ground pork
  • 1/2 cup 1/2cupminced green oniongreen onions
  • 1 1eggeggs, beaten
  • 1 tbsp 1tbspsoy sauce
  • 1 tsp 1tspgrated gingerroot
  • 1 tsp 1tspsesame oil
  • 1/4 tsp 1/4tspwhite or black pepper
  • 1 pinch 1pinchcayenne pepper


If using shrimp, soak in cold water for 20 minutes; drain. In small skillet, toast shrimp over medium-low heat until fragrant and lightly toasted, 2 to 3 minutes; let cool. Mince and set aside.

Toss cabbage with salt; 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.

Nutritional Information Per 2-1/2 tsp (12 mL) : about

cal 19 pro 2g total fat 1g sat. fat 0
carb 0 fibre 0g chol 8mg sodium 39mg

% RDI:

iron 1 folate 1
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