Lap Cheong Cabbage Dumpling Filling
Lap Cheong Cabbage Dumpling Filling
Ingredients
For the Filling
- 4 ounces lap cheong, finely diced
- 4 cups napa cabbage, finely shredded
- 1/2 pound ground pork, lean
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 3 scallions, thinly sliced, white and green parts separated
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt, or to taste
Instructions
- 1
In a large bowl, combine the finely diced lap cheong, shredded napa cabbage, ground pork, grated ginger, minced garlic, and the white parts of the sliced scallions. Mix well to ensure all ingredients are evenly distributed.
⏱️ 8 min
- 2
Add the soy sauce, sesame oil, rice vinegar, cornstarch, white pepper, and salt to the mixture. Using your hands, thoroughly combine all ingredients until the mixture is cohesive and well-seasoned. The cornstarch will help bind the filling and keep it juicy.
⏱️ 5 min
- 3
To test the seasoning, heat a small non-stick skillet over medium heat. Take about 1 tablespoon of the filling mixture and cook it until browned and cooked through, approximately 2-3 minutes. Taste and adjust the seasoning of the main filling mixture as needed, adding more salt, pepper, or soy sauce to your preference.
⏱️ 5 min
- 4
Once seasoned to your liking, the dumpling filling is ready to be used. Proceed with your preferred dumpling wrapper (not included in this recipe) and method of folding. This recipe yields enough filling for approximately 30-40 standard-sized dumplings.
⏱️ 5 min
- 5
If not using immediately, cover the filling tightly and refrigerate for up to 24 hours. Before using, give it a quick stir.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lap Cheong Cabbage Dumpling Filling
Ingredients
For the Filling
- 4 ounces lap cheong, finely diced
- 4 cups napa cabbage, finely shredded
- 1/2 pound ground pork, lean
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 3 scallions, thinly sliced, white and green parts separated
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt, or to taste
Instructions
- 1
In a large bowl, combine the finely diced lap cheong, shredded napa cabbage, ground pork, grated ginger, minced garlic, and the white parts of the sliced scallions. Mix well to ensure all ingredients are evenly distributed.
⏱️ 8 min - 2
Add the soy sauce, sesame oil, rice vinegar, cornstarch, white pepper, and salt to the mixture. Using your hands, thoroughly combine all ingredients until the mixture is cohesive and well-seasoned. The cornstarch will help bind the filling and keep it juicy.
⏱️ 5 min - 3
To test the seasoning, heat a small non-stick skillet over medium heat. Take about 1 tablespoon of the filling mixture and cook it until browned and cooked through, approximately 2-3 minutes. Taste and adjust the seasoning of the main filling mixture as needed, adding more salt, pepper, or soy sauce to your preference.
⏱️ 5 min - 4
Once seasoned to your liking, the dumpling filling is ready to be used. Proceed with your preferred dumpling wrapper (not included in this recipe) and method of folding. This recipe yields enough filling for approximately 30-40 standard-sized dumplings.
⏱️ 5 min - 5
If not using immediately, cover the filling tightly and refrigerate for up to 24 hours. Before using, give it a quick stir.
⏱️ 2 min