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.
- Portion size 60 servings
- Credits : Canadian Living Magazine: February 2009
- 2 tablespoons dried shrimp (optional)
- 3 cups finely chopped napa cabbage (8 oz/250 g)
- 1 teaspoon salt
- 1 lb lean ground pork
- 1/2 cup minced green onion
- 1 egg beaten
- 1 tablespoon soy sauce
- 1 teaspoon grated gingerroot
- 1 teaspoon sesame oil
- 1/4 teaspoon white or black pepper
- 1 pinch cayenne pepper
MethodIf 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 facts Per 2-1/2 tsp (12 mL) : about
- Sodium 39 mg
- Protein 2 g
- Calories 19.0
- Total fat 1 g
- Cholesterol 8 mg
- Saturated fat trace
- Total carbohydrate trace
- Iron 1.0
- Folate 1.0