Pork and Cabbage Filling
(Chinese filling for buns, potstickers and dumplings)
This recipe makes a good filling for Chinese bao, siu mai, and potstickers.
About 1 1/2 cups
- Green cabbage -- 4 whole leaves
- Ground pork -- 1/2 pound
- Scallions, minced -- 2
- Garlic, minced -- 1-2 cloves
- Ginger, minced -- 1 tablespoon
- Soy sauce -- 1 tablespoon
- Sugar -- 1 teaspoon
- Sesame oil -- 2 teaspoons
- Salt and pepper -- to season
- Cornstarch -- 1 tablespoon
- Water -- about 2 tablespoons
Method
- Bring a large saucepan of water to a boil over medium-high heat. Add the cabbage leaves and blanch them for about 1 minute. Remove them from the water, drain and set aside to cool. When cool enough to handle, chop the cabbage finely.
- In a large bowl, mix the chopped cabbage with the remaining ingredients to make a smooth, light paste.
Variations
- Try using Chinese mustard greens instead of cabbage if you like.
- Add 1 beaten egg to the mixture to make a sturdier filling.
Notes
- To test the filling for flavor, sauté a small portion in a skillet until cooked through. Taste, and adjust the seasoning of the filling as needed.
