Pork and Cabbage Dumpling Filling

We are so excited and grateful to have special Guest Chef Eva Chin of Kōjin, Momofuku Toronto join us virtually to show us how she makes dumplings and wontons for Lunar New Year! Follow the Dumplings & Wontons for Lunar New Year! video for wrapping and cooking instructions.

Difficulty

Advanced

Yield

4 dozen dumplings

This dumpling filling recipe by Guest Chef Eva Chin is done with Northern Chinese flavours. There are many styles and flavours of dumplings around the world that are very regional and eaten on different occasions!

You can buy dumpling wrappers at most Asian grocery stores, or in the international freezer section of most major grocery stores. You can also try making some from scratch!

We recommend you follow the Dumplings & Wontons for Lunar New Year video for full wrapping and cooking instructions.

Ingredients

1 pound pork, ground1 pound shiitake mushrooms, stems off and finely chopped1 pound Napa or savoy cabbage, finely chopped, pea size2 garlic cloves, minced4 teaspoons ginger, peeled and minced1/4 cup Chinese cooking wine (optional)3 tablespoons soy sauce1 ^1/2 teaspoons five spice powder1 ^1/2 teaspoons salt2 tablespoons sesame oil Dumpling wrappers

Equipment

Cutting boardChefs knifeBowlsLarge wooden spoonMeasuring cupsMeasuring spoonsRaspSpatulaStand mixer with a paddle attachment (optional)Plastic wrapPlastic gloves (optional)Dish towel

Gather your mis en place; get together all of the equipment needed for the recipe and gather all of the ingredients.

Cut the stems off of the shiitake mushrooms and finely chop into the size of a pea. You can use dried shiitakes, just make sure to rehydrate them overnight before chopping into pea sized pieces.

Finely chop cabbage into pea sized pieces.

Use a An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp to grate the garlic, or mince with a knife. Peel the ginger and grate with a rasp.

This recipe involves lots of mixing which you can do by hand with a large wooden spoon and a mixing bowl, or use a stand mixer on a low speed fitted with a paddle attachment if you have one.

Place pork into a large mixing bowl and with a large wooden spoon, or in a stand mixer fitted with a paddle attachment, slowly mix in the wine, soy sauce, sesame oil, five spice, and salt. Mix until all liquids and seasonings absorb and emulsify. Once emulsified, add garlic, ginger, and mushrooms. Again, mix well until emulsified.

If using a stand mixer, remove the mixing bowl from the stand and scrape down sides and paddle using a spatula.

Fold in the cabbage with a gloved hand or with a spatula. Avoid overworking the mixture at this stage.

Cover bowl with plastic wrap and chill in the fridge for at least 1 hour.

Prepare a small bowl of water and open your dumpling wrappers. Dip a finger in the small bowl of water and wet the edges of a dumpling wrapper. Using a spoon, scoop a small amount of filling into the middle of the wrapper and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold in preferred style. We recommend following the Dumplings & Wontons for Lunar New Year! video for full wrapping and cooking instructions.

Dumplings & Wontons

Watch now!