How to make great dumpling fillings
Four tasty, moist fillings for homemade dumplings (including vegetarian and vegan versions). The video above the recipe card shows you two examples of how I prepare them.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 30 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g minced pork (7oz )
- 1/2 teaspoon salt
- 2 tablespoon scallions, finely chopped
- 1 teaspoon minced ginger
- 1/4 teaspoon ground Sichuan pepper (or Chinese five-spice powder)
- 1 teaspoon light soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon sesame oil
- 5 tablespoon water / stock
- 300 g celery, finely chopped (10oz)
- 2 tablespoon coriander, finely chopped
- 100 g Shiitake mushrooms (soaked & finely chopped, 3.5oz)
- 250 g minced chicken (9oz )
- 1/2 teaspoon salt
- 1 pinch ground Sichuan pepper (or Chinese five-spice powder)
- 1 teaspoon light soy sauce
- 80 g water chestnut, finely chopped (3oz )
- 2 tablespoon cooking oil
- 1 tablespoon scallions, finely chopped
- 2 tablespoon cooking oil
- 4 eggs (lightly beaten)
- 60 g Chinese chive, finely chopped (2oz)
- 60 g wood ear mushroom (soaked & finely chopped) (2oz )
- 1/2 teaspoon salt
- 1/2 teaspoon sesame oil
- 200 g soft tofu (7oz )
- 100 g pak choi (3.5oz )
- 1/2 teaspoon salt
- 2 tablespoon cooking oil
- 2 tablespoon scallions, finely chopped
- 80 g carrot, grated (3oz )
- 100 g mung bean vermicelli, soaked & coarsely chopped (3.5oz )
- 1 pinch ground Sichuan pepper (or white pepper)
- 1/2 teaspoon sesame oil
Instructions
- 1
Place pork in a mixing bowl. Add scallions, ginger, 1/4 teaspoon salt, Sichuan pepper / five-spice, soy sauce, oyster sauce and sesame oil.
- 2
Gradually add water to the meat while swirling in one direction until no more liquid can be seen.
- 3
Add the remaining salt to the celery then leave to rest for 10 minutes. Squeeze out excess liquid then add to the meat. Mix well with coriander.
- 4
Soak shiitake mushrooms in water (ideally overnight) then chop into small pieces (remove the stem).
- 5
Place chicken in a mixing bowl. Add salt, Sichuan pepper / five-spice and soy sauce.
- 6
Gradually add 5 tablespoons of the water in which the mushrooms have been soaked to the meat while swirling in one direction until no more liquid can be seen.
- 7
Add chopped mushrooms and water chestnut. Place scallions on top of the mixture. Pour hot oil over then mix well.
- 8
Heat up oil in a wok / frying pan. Pour in the egg when the oil smokes. Dish out as soon as there is no more liquid. Coarsely chop when it cools down.
- 9
Add Chinese chive, wood ear mushroom, salt and sesame oil. Mix well.
- 10
Blanch tofu in boiling water for 2 minutes. Drain and cut into small pieces.
- 11
Briefly blanch pak choi then chop small. Add 1/4 teaspoon salt. Leave to rest for 10 minutes then squeeze out excess liquid.
- 12
Heat up oil in a wok / frying pan. Add scallions, carrot and the remaining salt. Fry until soft.
- 13
Put all the ingredients into a bowl then mix well.