Three Dumpling Fillings

Directions

NO.1 - Classic Pork & Cabbage Filling (40-50 Dumplings)

This is probably the most popular dumpling filling. The cabbage provides a lot of moisture. As a result, you get an amazingly juicy and incredibly soft filling paired with pork. Based on this filling, you can make a variation; instead of using fresh cabbage seasoned with salt, try to replace it with Korean kimchi.

• 400g / 14 oz ground pork

• 1egg

• 6g / 2 tsps grated ginger

• 16g / ¼ cup diced scallion

• 25g / 1.5 Tbsps soy sauce

• 9g / 2 tsps sesame oil

• 40g / 2.5 Tbsps garlic chili sauce

• 600g / 21.2 oz cabbage, shredded

• 8.6g / 1.5 tsps salt to season the cabbage

1. Separate the cabbage stems and leaves. Thinly julienne the leaves and dice the stems.

2. Add salt to the cabbage in a big mixing bowl and toss thoroughly. Let it sit for 20 minutes, and then squeeze the cabbage to eliminate some of the moisture. You should have about 350 grams of cabbage left after the squeezing.

3. Thoroughly mix the ground pork, egg, grated ginger, soy sauce, sesame oil, and garlic chili sauce in a mixing bowl, and then stir the meat in one direction for a few minutes to develop the texture.

4. Once the meat becomes sticky, add the squeezed cabbage and the diced scallions. Continue to mix until well combined and the filling is done.

NO.2 - Spiced Beef Filling (40-50 Dumplings)

For the Spice Powder

• 2.5g / about 5 dried red chilies (see page 19)

• 2.5g / about 1 cinnamon stick

• 0.2g / about 1 bay leaf

• 0.8g / about 1 star anise

• 1.5g / about ½ piece black cardamom

• 0.4g / about 4 cloves

• 0.6g / ¼ tsp ground white pepper

• 2g / 1.5 tsps whole Sichuan peppercorns (see page 18)

To complete the Filling

• 500g / 1.1 pounds ground beef

• 6g / 2 tsps grated garlic

• 3g / 1 tsp grated ginger

• 25g / 1.5 Tbsps soy sauce

• 5.7g / 1 tsp salt

• 1egg

• 80g / ⅓ cup unsalted beef stock or water

• 21g / ⅓ cup diced scallion

• 57g / ½ cup diced onion

• 16g / ⅓ cup diced cilantro

• 27g / 2 Tbsps hot oil

1. Add the dried red chilies, cinnamon stick, bay leaf, star anise, black cardamom, cloves, white pepper, and Sichuan peppercorns to a cast-iron skillet.

2. Toast the spices over low heat for a few minutes. Be careful not to burn the Sichuan peppercorns, or else they bring a bitter flavor.

3. Put the spices in a blender and blend them into a fine powder. Set it aside.

4. In a big mixing bowl, thoroughly combine the ground beef, grated garlic, grated ginger, soy sauce, salt, the spice powder you just made, and the egg.

5. Pour ⅓ cup beef stock or water into the filling in batches. Stir the filling in one direction until all the liquid is absorbed

6. Add the diced onion, scallions, and cilantro. Heat the oil to smoking hot and pour it over the aromatics to activate the fragrance. Mix them well, and then the filling will be done.

NO.3 - Chicken and Mushroom Filling (30-35 Dumplings)

Chicken and shitake mushrooms are a popular pairing in Chinese cuisine. Chicken meat is lean compared to pork and beef, so it is easy to get dry while cooking. The mushroom is soft and meaty, which helps bring flavor. recommend using dried texture and mushrooms because they are intense in flavor.

• 12g / about 4 dried shiitake mushrooms (see page 24)

• 350g / 12.3 oz ground chicken

• 16.6g / 1 Tbsp soy sauce

• 23g / 1.5 Tbsps the mushroom-soaking liquid

• 2.9g / ½ tsp salt

• 0.6g / ¼ tsp ground white pepper

• 1 egg

• 113g / 4 oz diced carrot

• 12g / 3 Tbsps diced scallion

1. Soak the dried shiitake mushrooms in water for 2 hours or until soft. Squeeze the water out, and then dice the mushrooms finely. Set it aside.

2. In a large bowl, combine the ground chicken, soy sauce, mushroom-soaking liquid, salt, white pepper, and the egg. Mix it until well combined, and then stir the filling with a circular motion in one direction for a few minutes to develop the texture.

3. Add the diced shiitake mushroom, carrot, and scallions and mix thoroughly.