How to make great dumpling fillings

Method17 steps

1. 1

   Step 1: Choose one filling: pork in steps 2–4, chicken in steps 5–9, egg in steps 10–12, or tofu in steps 13–17. Use only that section’s ingredients. Each makes enough filling for about 30 dumplings; wrappers and dumpling cooking follow your chosen dumpling recipe. For pork filling, have the scallions, ginger, celery and coriander chopped as listed before mixing.

2. 2

   Step 2: For pork (200 g) filling, place the 200 g minced pork in a mixing bowl. Add 2 tbsp scallions, 1 tsp ginger, ¼ tsp of the salt, ¼ tsp ground Sichuan pepper, 1 tsp light soy sauce, 1 tsp oyster sauce and ½ tsp sesame oil.

   Uses 200 g raw minced pork · ¼ tsp salt for the pork · 2 tbsp chopped scallions · 1 tsp minced ginger · ¼ tsp ground Sichuan pepper · 1 tsp light soy sauce · 1 tsp oyster sauce · ½ tsp sesame oil

3. 3

   Step 3: Gradually add all 5 tbsp water to the seasoned pork, stirring in one direction until each addition is absorbed and no free liquid remains.

   Uses All seasoned pork from step 2 · 5 tbsp water

4. 4

   Step 4: Mix the 300 g chopped celery with the remaining ¼ tsp salt and let it rest for 10 minutes. Squeeze out excess liquid, then add the celery and 2 tbsp coriander to the pork mixture. Mix well. Keep this raw filling refrigerated until you wrap and thoroughly cook the dumplings; stop here for the pork choice.

   Squeeze the salted celery · 10 minUses All seasoned pork mixture from step 3 · 300 g finely chopped celery · Remaining ¼ tsp salt for celery · 2 tbsp chopped coriander

5. 5

   Step 5: For chicken filling, have the water chestnuts and scallions finely chopped as listed. Allow time to soak the dried shiitake mushrooms before mixing the raw chicken.

6. 6

   Step 6: Soak the 25 g dried shiitake mushrooms in enough water to cover until fully soft, ideally overnight in the refrigerator. The author describes this as about 100 g after soaking; hydration can vary. Remove the stems, finely chop the softened mushrooms and reserve at least 5 tbsp of their soaking water for step 8.

   Uses 25 g dried shiitake mushrooms · Water to cover the dried shiitake mushrooms

7. 7

   Step 7: Place the 250 g minced chicken in a mixing bowl. Add ½ tsp salt, 1 pinch ground Sichuan pepper and 1 tsp light soy sauce.

   Uses 250 g raw minced chicken · ½ tsp salt · 1 pinch ground Sichuan pepper · 1 tsp light soy sauce

8. 8

   Step 8: Gradually add 5 tbsp of the reserved mushroom soaking water to the chicken, stirring in one direction until it is absorbed and no free liquid remains.

   Uses All seasoned chicken from step 7 · 5 tbsp reserved mushroom soaking water from step 6

9. 9

   Step 9: Mix the softened mushrooms and 80 g water chestnuts into the chicken, then put 1 tbsp scallions on top. Heat the 2 tbsp oil in a clean small pan until hot and shimmering, then carefully pour it over the scallions and mix well. This is still a raw chicken filling: refrigerate it until wrapping and thoroughly cooking the dumplings. Stop here for the chicken choice.

   Uses All chicken mixture from step 8 · All softened and chopped mushrooms from step 6 · 80 g chopped water chestnuts · 1 tbsp chopped scallions · 2 tbsp cooking oil

10. 10

    Step 10: For egg (4) filling, soak the 6 g dried wood ear mushrooms according to their pack directions until soft, then drain and finely chop. The author describes this as about 60 g after soaking, with hydration varying. Lightly beat the 4 eggs and have the Chinese chives finely chopped before heating the pan.

    Uses 6 g dried wood ear mushrooms · Water to soak the wood ear mushrooms · 4 eggs to beat

11. 11

    Step 11: Heat the 2 tbsp oil in a wok or frying pan until hot and shimmering. Pour in the beaten eggs and scramble until set with no liquid egg remaining. Dish out, let them cool enough to handle, then coarsely chop.

    Uses 2 tbsp cooking oil · All four beaten eggs from step 10

12. 12

    Step 12: Mix the chopped eggs with the softened wood ear mushrooms, 60 g Chinese chives, ½ tsp salt and ½ tsp sesame oil. Refrigerate promptly if not wrapping straight away, then finish cooking the filled dumplings using your chosen dumpling recipe. Stop here for the egg choice.

    Uses All cooked eggs lifted from the pan in step 11 · All drained and chopped mushrooms from step 10 · 60 g chopped Chinese chives · ½ tsp salt · ½ tsp sesame oil

13. 13

    Step 13: For tofu filling, soak the 35 g dry mung bean vermicelli according to its pack directions until soft, then drain and coarsely chop. The author describes this as about 100 g after soaking, with hydration varying. Have the scallions chopped and carrot grated before frying.

    Uses 35 g dry mung bean vermicelli · Water for soaking the vermicelli

14. 14

    Step 14: Bring a separate portion of water to the boil. Blanch the 200 g soft tofu in the boiling water for 2 minutes, then drain and cut into small pieces.

    Drain the blanched tofu · 2 minUses 200 g soft tofu · Water for blanching the tofu

15. 15

    Step 15: Briefly blanch the 100 g pak choi in boiling water until wilted, drain and chop finely. Mix it with ¼ tsp of the salt and rest for 10 minutes, then squeeze out excess liquid.

    Squeeze the salted pak choi · 10 minUses 100 g pak choi · Water for blanching the pak choi · ¼ tsp salt for pak choi

16. 16

    Step 16: Heat the 2 tbsp oil in a wok or frying pan. Add 2 tbsp scallions, 80 g grated carrot and the remaining ¼ tsp salt. Fry until the carrot is soft, then take the pan off the heat.

    Uses 2 tbsp cooking oil · 2 tbsp chopped scallions · 80 g grated carrot · Remaining ¼ tsp salt for carrot

17. 17

    Step 17: Mix the drained tofu, squeezed pak choi, cooked carrot and scallions, softened vermicelli, 1 pinch ground Sichuan pepper and ½ tsp sesame oil. Let the mixture cool briefly and refrigerate promptly if not wrapping straight away, then cook the filled dumplings using your chosen dumpling recipe. Stop here for the tofu choice.

    Uses All drained tofu from step 14 · All squeezed pak choi from step 15 · All cooked carrot, scallions and oil from step 16 · All drained vermicelli from step 13 · 1 pinch ground Sichuan pepper · ½ tsp sesame oil