International Recipes and Cooking Around the World

Pork and Cabbage Dim Sum Filling

Pork filling in siu mai

(Chinese filling for buns, potstickers and dumplings)

Image by stu_spivak

Average: 4.3 (3 votes)

This recipe makes a good, all-purpose filling for Chinese dim sum, including bao, siu mai, and potstickers. Make up a large batch and have a dim sum-making party with family or friends. The filling also freezes well.

Makes about 3 cups of filling


  • Green cabbage -- 6 to 8 whole leaves
  • Ground pork -- 1 pound
  • Scallions, minced -- 4
  • Garlic, minced -- 3 or 4 cloves
  • Fresh ginger root, minced -- 2 tablespoons
  • Soy sauce -- 2 tablespoons
  • Sugar -- 2 teaspoons
  • Sesame oil -- 1 tablespoon
  • Salt and pepper -- to season
  • Cornstarch -- 2 tablespoons
  • Water -- about 1/4 cup


  1. 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.
  2. In a large bowl, mix the chopped cabbage with the remaining ingredients to make a smooth, light paste.
  3. Form a little patty of the filling and fry or microwave it to test its flavor. Adjust seasoning as needed.
  4. Store the filling in the refrigerator until you are ready to put together your dim sum.

Dim Sum Filling Variations

  • Pork Substitutions: Use ground chicken or turkey instead of the pork. Or substitute 1/2 pound of chopped raw shrimp for half of the pork to give a pleasant seafood flavor to the filling.
  • Greens: Try using spinach, Chinese mustard greens or bok choy instead of cabbage. You can skip the blanching step if using spinach.
  • Add 1 beaten egg to the mixture to make a sturdier filling.


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