Ground Pork Filling with Napa Cabbage and Shrimp (菜肉馅)

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菜肉馅 ( Cai Rou Xian)



Ground pork is a typical ingredient for fillings used in Chinese buns, wonton and dumplings, it is great for making meatballs as well. I love to add a small portion of vegetable and shrimp to make the filling tender, add more flavor and texture. I usually use ground pork and vegetable with 1:1 ratio, in this recipe, I reduce the vegetable to 1/4 lb., and increase the corn starch to 4 tablespoon, and add 2 tablespoon all purpose flour, this combination makes the filling very resilient and tender as well. This is perfect to make meatballs and pork bun filling.

For more fun cooking ideas, see Recipes by Category.

Ingredients
  • 1 lb. Ground pork
  • 1/4 lb. Napa cabbage
  • 1/4 lb. Shrimp
  • 1/2 cup of water
  • 2 tablespoon all purpose flour
  • 4 tablespoon corn starch
  • 2 teaspoon salt
  • A pinch of sugar
  • A few drops of sesame oil
  • 1 green onion (why buy from store? grow your own green onion)
Preparation Time:  20 minutes
Servings: about 2 lb. Filling for dumpling, wonton or buns.

Cooking Steps

1.Get a large mixing bowl, add 1 lb. ground pork.
2. Rinse clean 1/4 lb. Napa cabbage, cut into small bits, add to the mixing bowl.
3. Get 1/4 lb. Shrimp clean, remove shell and veins, cut into small bits, add to the mixing bowl.
4. Get 1 or 2 green onion, rinse clean, cut into small bits, add to the mixing bowl.
5. Add 2 tablespoon all purpose flour, 4 tablespoon corn starch, 1/2 cup water (chicken stock would be best), 2 teaspoon salt, a pinch of sugar, a few drops of sesame oil, use a large flat spoon to mix all ingredients evenly.


 

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