Pork and Cabbage Dim Sum Filling 
(Chinese filling for buns, potstickers and dumplings)

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Chinese filling for buns, potstickers and dumplings
Image by stu_spivak

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.

Pork and Cabbage Dim Sum Filling
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Pork and Cabbage Dim Sum Filling

Course: Appetizers, Dim Sum, DumplingsCuisine: China
Makes about

3

cups of filling

This recipe makes a good, all-purpose filling for Chinese dim sum, including bao, siu mai, and potstickers.

Ingredients

  • 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

Directions

  • 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.
  • Form a little patty of the filling and fry or microwave it to test its flavor. Adjust seasoning as needed.
  • Store the filling in the refrigerator until you are ready to put together your dim sum.

Dim Sum Filling Notes and 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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