Pork and Cabbage Filling

Pork and cabbage is probably one of the more common combinations for savory fillings. This filling is sweet from the pork and cabbage, savory, aromatic and has a mix of textures. Use it in wontons, potstickers or baos and you can't go wrong.

I've spent many hours wrapping wontons with my mom. She loves making filling and wrapping them for her grandkids. She does the same for my nieces and nephews. My mom shows her love through food as well. Wrapping dumplings together is a great group activity and time well spent between generations.

This filling is pretty versatile. Change out the pork with ground chicken or even tofu for a vegetarian filling!

Pork and Cabbage Filling

Ingredients

Filling

1 lb ground pork

1 cup nappa cabbage, finely chopped (100 g)

4-5 large dried shitake mushrooms, rehydrated and finely chopped

1/2 cup scallions, finely chopped (30 g)

1 Tablespoon ginger, grated (10 g)

1 large clove garlic, finely minced (5 g)

1 Tablespoon oyster sauce

1 Tablespoon rice cooking wine

1 Tablespoon sesame oil

1 Tablespoon corn starch

1 Tablespoon soy sauce

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon white pepper

Directions

In a large mixing bowl, mix together all of the filling ingredients. You can scoop out a tablespoon and pan fry or microwave for 30 seconds to taste. Adjust seasonings. It is now ready to fill any dumpling!

Wrap up and refrigerate any leftover filling or freeze to use another time.

For ideas on using leftover filling look for a post in Thoughts and Ideas section.