Thursday, October 7, 2010
Cabbage is a very popular filling in American-style dumplings. However, Napa cabbage (note the difference) is used more widely in Chinese dishes. They have different flavors, but both taste very good.
1. 1 lb. Napa cabbage
2. 3 tsp. salt, divided
3. 1 lb. lean ground pork
4. 1 Tbsp. cooking wine
5. 1 Tbsp. sesame oil
6. Pepper to taste
7. 1 tsp. minced ginger
1. Prepare a 5-qt. pot with 70% water and bring it to boil.
2. Add washed Napa cabbage, piece by piece, into the pot and remove after ten seconds
3. After it cools, cut it into horizontal strips, and then cut into smaller pieces.
4. Squeeze out the excess by wrapping it in a cheese cloth. (Refer to the linked post for a picture.)
5. In a large bowl, mix the ground pork with ginger, salt, wine, pepper, 1 Tbsp. sesame oil and olive oil evenly.
6. Add Napa cabbage and remaining sesame oil, and mix well.
1. We use Japanese sake for the cooking wine.
2. If you like soy sauce, you can a Tbsp. of it in the filling.
3. The filling can also be used in pot stickers.