Chef John and Rebeca prepare Chinese style pork dumpling filling. It seems like a lot of work but man oh man, this is so worth it.
For the filling:
5 cups napa cabbage, rough chopped
12-16 oz ground pork
2 TBSP soy sauce
1 TBSP olive oil (plus extra to pan fry if desired)
1 TBSP dry sherry (NOT cooking sherry – too salty)
1 TBSP hoisin sauce
1 TBSP grated ginger
1/4 – 1/2 tsp groung white pepper
3 green onions, finely chopped
1 jalapeno, finely chopped (optional)
Cabbage….pulse cabbage in food processor until very fine, remove to a bowl and add 1/2 tsp salt, mix well and set aside at least 10 mins. Dump cabbage into non-terry towel or triple layers of paper towels, gather edges of towel and squeeze cabbage to remove excess liquid – this stuff has a lot of water! Place drained cabbage in amall bowl, set it aside.
PORK PROCESSING….pulse pork until sticky, then add olive oil, veg oil, ginger, soy sauce, dry sherry, hoisin, pepper and 1/2 tsp salt (optional). Pulse until well mixed, about 7-8 pulses.
COME TOGETHER….sprinkle drained, squeezed cabbage over meat mixture, add green onions and jalapenos, pulse until even mixed. Transfer this to a square cassarole dish, mark it into 4 equal portions, cover with plastic and chill until ready to wrap the dumplings.
This recipe was inspired by the original from Cooks Illustrated. https://www.cooksillustrated.com/recipes/10249-chinese-pork-dumplings
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