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Chinese Dumplings

help me with my chinese dumpling filling

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help me with my chinese dumpling filling

redgirl | Nov 4, 2012 02:36 PM

made a whole lotta hand-rolled chinese pork dumplings. however, upon cooking, i felt that the filling felt 'dry' - i see that some recipes use some cornstarch in the filling - mine is below. i used ground pork butt - so lots of fatty pork. what am i doing wrong??

* 1/2 pound napa cabbage (about 1/2 a small head), roughly chopped (squeezed out)
* 1 teaspoon kosher salt
* 2 scallions, roughly chooped
* 1/2 pound fatty ground pork
* 2 teaspoons soy sauce
* 1 tablespoons Shaoxing wine
* 2 teaspoons sugar
*

what will make the filling retain a nice meaty but moist taste?

thanks.

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