Ingredients
- Ground Pork (medium fat): 500 grams (approx. 1.1 lbs)
- Napa Cabbage (finely shredded): 2 cups
- Shiitake Mushrooms (rehydrated and diced): 8 medium
- Green Onions (scallions, thinly sliced): 1/2 cup
- Fresh Ginger (grated): 1 tablespoon
- Light Soy Sauce: 2 tablespoons
- Toasted Sesame Oil: 1 teaspoon
- Cornstarch (or Tapioca Starch): 1 teaspoon
Instructions
- Step 1: Prepare the vegetables by finely chopping the Napa cabbage and mixing it with a pinch of salt; allow it to sit for 10 minutes, then firmly squeeze out all excess moisture using a cheesecloth or towel. Dice the rehydrated shiitake mushrooms.
- Step 2: In a large mixing bowl, combine the ground pork, soy sauce, sesame oil, and cornstarch. Mix the ingredients vigorously with a spoon or your hand in one direction for 2-3 minutes until the mixture becomes slightly sticky and well emulsified.
- Step 3: Add the grated fresh ginger and the thinly sliced green onions to the seasoned pork mixture, ensuring they are evenly distributed.
- Step 4: Fold in the squeezed Napa cabbage and the diced shiitake mushrooms, mixing only until all ingredients are just combined. Overmixing at this stage can make the filling tough.
- Step 5: Cover the bowl and refrigerate the "Chinesische Füllung" for at least 30 minutes before using it to stuff dumplings, buns, or spring rolls. This resting period allows the flavors to meld and makes the mixture easier to handle.
Notes
- Unused raw filling can be tightly sealed in an airtight container and frozen for up to 3 months; thaw it overnight in the refrigerator before using.
- For the best texture, ensure you vigorously squeeze the water out of the salted Napa cabbage, as residual moisture will make the filling difficult to bind and the final product soggy.
- Pair your completed dumplings or buns with a simple dipping sauce of Chinkiang black vinegar mixed with a dash of chili oil and thin slivers of fresh ginger.
- If reheating steamed items made from this filling, a quick steam (2-3 minutes) is preferable to microwaving, which tends to make the wrappers dry and tough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 200g (filling mixture)
- Calories: 408
- Sodium: 550mg
- Fat: 28.6g
- Saturated Fat: 12.5g
- Trans Fat: 0.1g
- Protein: 1.3g