Dumplings Part 2: Dumpling Filling
This savory pork and cabbage dumpling filling pairs perfectly with store-bought or homemade wontons.
Dumplings Part 2: Dumpling Filling
Combine in a medium mixing bowl:
1/2 lb ground pork
1 cup cabbage, sliced thin and diced
1/2 cup carrots, sliced thin and diced
1/4 cup onions, finely diced and sautéed
2 Tbsp soy sauce
1/4 tsp ginger powder
1/4 tsp garlic powder
Stir together and set aside.
Divide to fill either homemade or pre-packed wonton wrappers, generally about 1 T filling per wonton.
Fill, fold & freeze. Steam or panfry. Serve hot.
Brenda tips:
Brenda suggests freezing dumplings immediately after filling to maintain shape and food safety (raw pork) until ready to cook.
Sometimes Brenda uses breakfast sausage in place of ground pork.
Dunking dumplings? John prefers sweet chili sauce and Brenda chooses soy sauce with garlic rice vinegar or chili oil.
