Dumpling Filling with Vietnamese Pork and Fish Paste and Napa Cabbage (越式猪肉鱼肉糜白菜水饺馅)

越式猪肉鱼肉糜白菜水饺馅 (Yue Shi Zhu Rou Yu Rou Bai Cai Shui Jiao Xian)



Napa cabbage is no doubt the most traditional staple ingredient for Chinese dumpling. This filling uses the Vietnamese style pork and fish paste, giving the dumpling filling a unique fish taste. Checkout many traditional Chinese dumpling recipes.

For more fun cooking ideas, see Recipes by Category. We also have lots of fun vegetarian dishes.

Ingredients
Preparation Time: 30 minutes

Cooking Steps

1. Follow the Vietnamese Pork and Fish Paste  to prepare the paste. This takes about 20 minutes.

2. Get 3/4 lb. Chinese Napa cabbage, rinse clean, cut into small bits, add to a large mixing bowl. Add a pinch of salt to the Napa cabbage, mix evenly.

About 3/4 lb. chopped Napa cabbage

3. Measure about 1 lb. pork and fish paste, add to the mixing bowl.


4. Mix all ingredients evenly using a large spoon.

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