Ground pork is a typical ingredient for fillings used in Chinese buns, wonton and dumplings, it is great for making meatballs as well. I love to add a small portion of vegetable and shrimp to make the filling tender, add more flavor and texture. I usually use ground pork and vegetable with 1:1 ratio, in this recipe, I reduce the vegetable to 1/4 lb., and increase the corn starch to 4 tablespoon, and add 2 tablespoon all purpose flour, this combination makes the filling very resilient and tender as well. This is perfect to make meatballs and pork bun filling.
Ingredients
- 1 lb. Ground pork
- 1/4 lb. Napa cabbage
- 1/4 lb. Shrimp
- 1/2 cup of water
- 2 tablespoon all purpose flour
- 4 tablespoon corn starch
- 2 teaspoon salt
- A pinch of sugar
- A few drops of sesame oil
- 1 green onion
Servings: about 2 lb. Filling for dumpling, wonton or buns.
Cooking Steps
1.Get a large mixing bowl, add 1 lb. ground pork.
2. Rinse clean 1/4 lb. Napa cabbage, cut into small bits, add to the mixing bowl.
3. Get 1/4 lb. Shrimp clean, remove shell and veins, cut into small bits, add to the mixing bowl.
4. Get 1 or 2 green onion, rinse clean, cut into small bits, add to the mixing bowl.
5. Add 2 tablespoon all purpose flour, 4 tablespoon corn starch, 1/2 cup water (chicken stock would be best), 2 teaspoon salt, a pinch of sugar, a few drops of sesame oil, use a large flat spoon to mix all ingredients evenly.
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