Pork Dumpling Filling

Author: Canadian Living

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

Ingredients

  • 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

Method

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 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

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork Dumpling Filling

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