1 1/2 cups finely chopped nappa cabbage 1/4 teaspoon salt 2 tablespoons soy sauce, plus extra for the dipping sauce 1 tablespoon Chinese rice wine or dry sherry 1/2 teaspoon sugar 6 ounces fatty ground pork 2 teaspoons toasted sesame oil 1/4 cup water or cold broth 2 teaspoons minced, peeled fresh ginger

Step 1 In a small bowl, toss cabbage and salt together. Set aside for at least 10 minutes to draw water out of the cabbage.

Step 2 Meanwhile, combine the soy sauce, rice wine and sugar in a medium bowl until sugar is dissolved. Vigorously stir in the pork and sesame oil, using a fork or chopsticks and stirring in one direction until the mixture becomes a smooth paste. Gradually add the water in 3 stages, vigorously stirring in the same direction until each addition is emulsified.

Step 3Squeeze the excess water from the cabbage with your hands and transfer to a plate, reserving the water. Add the cabbage water to pork mixture, vigorously stirring in the same direction; the mixture will be very soft. Stir in the drained cabbage and ginger. Use the filling immediately, or wrap and chill until ready to use, no more than 1 day.

In Recipes-list.com we have selected the most viewed recipes from category - Appetizers . Enjoy the best recipes specially selected for you! Beijing-style pork and cabbage dumpling filling is the right choice that will satisfy all your claims.