China | Meats | Cabbage | Pork

Pork & Cabbage Filling

(Chinese filling for buns, potstickers & dumplings)

Yield: About 1 1/2 cups


INGREDIENTS PREP AMOUNT
Cabbage 3-4 leaves
Pork, ground 1/2 lb
Scallions minced 2 each
Garlic minced 1-2 cloves
Ginger minced 1 Tbsp
Soy sauce   1 Tbsp
Sugar 1 tsp
Sesame oil   2 tsp
Salt & pepper to season
Cornstarch 1 Tbsp
Water   about 2 Tbsp

METHOD

Basic Steps:  Blanch → Mix
  1. Blanch the cabbage leaves in a pot of boiling water for about 1 minute. Cool and chop finely.
  2. Mix chopped cabbage with the rest of the ingredients well 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

  • This is a good filling for Chinese bao, siu mai, and potstickers.
  • To test the filling for flavor, sauté a small portion in a skillet till cooked through. Taste, and adjust seasoning of filling as needed.