Pork and Chives Dumpling Filling Recipe

Note: for instructions on how to stuff dumpling skins, check out the recipe here. Chinese chives can be found in most Chinese grocers. If unavailable, substitute a mixture of sliced regular chives and finely sliced scallions.

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% Daily Values based on a 2,000 calorie diet

Step 1

Mix all ingredients well in a medium-sized mixing bowl. To taste for seasoning, place a 1/2 teaspoon-sized amount of filling on a microwaveable plate and microwave until cooked, about 10 seconds. Taste, then adjust mixture with more salt or sugar. If not using immediately, cover bowl with plastic wrap and refrigerate until you are ready to use, up to 24 hours.

Step 2

Beating the filling: The liquid can be water, stock, liquid that you squeeze out from salt-wilted vegetables or water in which you have soaked shiitake mushroom.

Step 3

Add the liquid of your choice gradually into the meat while constantly swirling the meat in one direction.

Step 4

Add seasoning for the filling during this process.

Step 5

You would be surprised how much liquid the meat can absorb. Usually for 250g / 9oz meat, I add about 6 tablespoons of liquid.

Step 6

The well “beaten” meat should be sticky, soft but with no sign of any liquid.

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