
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
Course: Appetizers, Dim Sum, DumplingsCuisine: China3
cups of fillingThis 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.
Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.