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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 bun...

猪肉鱼丸蘑菇汤 (Zhū Ròu Yú Wán Mó Gū Tāng) I always wanted to try more varieties of meatball, this recipe combines the ground pork and swai fish to have the nutrition from both pork and fish. For more fun cooking ideas, see Recipes by Category. Ingredients 1 lb. ground pork 1 lb. swai fish fillet 2 tablespoon corn starch 1 teaspoon salt A pinch of sugar A few drops of sesame oil A few slices of ginger 2 green onion (why buy from store? grow your own green onion ) Preparation Time:  15 minutes Cooking Time: 25 minutes Servings: 4 Cooking Steps 1. Get 1 lb. swai fish fillet, rinse clean, cut into thin slices, then fine chop it into small bits. 2. Add the fish bits to a large mixing bowl, then add 1 lb. ground pork, 2 tablespoon corn starch, 1 teaspoon salt, 1 fine chopped green onion, a few drops of sesame oil, a pinch sugar, mix evenly. This takes about 10 minutes. Tip: Typically the pork meatball needs some water or stock to make it tender. Since the fish already has quite large portion...