Golden Ratio! Juicy and Savory Homemade Dumpling Filling
Delicious Dumpling Filling Recipe to Enjoy at Home
Introducing a delectable dumpling filling that harmoniously blends succulent ground pork, crisp fermented napa cabbage (baek kimchi), fragrant scallions, and aromatic ginger. The perfect balance of soy sauce, pepper, and subtly infused scallion oil creates a uniquely deep and savory flavor that you won’t find anywhere else. This recipe is easy to make for holidays, special occasions, or just when you crave delicious homemade dumplings.
Dumpling Filling Ingredients
- 500g ground pork (recommend a cut with moderate fat content)
- 2 scallions, finely chopped (use both white and green parts)
- 1 knob of ginger, peeled and finely minced (use a small to medium-sized knob)
- 1 head of Baek Kimchi (fermented napa cabbage), drained of excess liquid and finely chopped
Seasoning and Aromatics
- 100g cooking oil (neutral-flavored oil like vegetable or canola)
- 3 Tbsp soy sauce
- 1 tsp ground black pepper (freshly ground pepper will enhance the aroma)
- 100g cooking oil (neutral-flavored oil like vegetable or canola)
- 3 Tbsp soy sauce
- 1 tsp ground black pepper (freshly ground pepper will enhance the aroma)
Cooking Instructions
Step 1
First, prepare the aromatics that will add depth to your dumpling filling: scallions and ginger. Thoroughly wash and drain the scallions, then mince them as finely as possible, using both the white and green parts. Peel the ginger and mince it finely as well. You can adjust the amount of ginger according to your preference.
Step 2
Baek kimchi is a key ingredient that provides a delightful crunch and refreshing tang to the filling. Take out your baek kimchi, select well-fermented portions, remove any tough cores, and chop it finely. After chopping, place the baek kimchi in a sieve and press out as much excess liquid as possible. Properly draining the kimchi is crucial to prevent the filling from becoming watery.
Step 3
Now, let’s create fragrant scallion oil to eliminate any porky smell and enhance the overall flavor. Pour 100g of cooking oil into a pan. Add about half of the finely chopped scallions (from one scallion) and gently sauté over medium-low heat. Cook until the scallions turn golden brown and release their aromatic oil. Be careful not to burn them. Once you can smell the fragrant aroma, remove the pan from the heat.
Step 4
In a large bowl, add 500g of ground pork. Incorporate half of the minced ginger and the prepared scallion oil. Gently mix the pork, scallion oil, and ginger with your hands, like kneading dough. Adding the scallion oil first at this stage helps to further develop the pork’s flavor.
Step 5
Add 3 Tbsp of soy sauce and 1 tsp of ground black pepper. Mix thoroughly, ensuring the seasoning is evenly distributed and the pork doesn’t clump. Continue to mix until well combined. For a more vibrant pepper flavor, consider using freshly ground black pepper.
Step 6
Add the remaining minced scallions and minced ginger to the bowl. Mix lightly again. Adding these ingredients in stages, rather than all at once, helps to preserve their distinct textures and aromas.
Step 7
Now, add the finely chopped baek kimchi, from which you’ve thoroughly squeezed out the liquid. It’s extremely important to drain the kimchi well at this step to maintain the crispness of the filling.
Step 8
Mix all the ingredients together in one direction, as if kneading, until well combined. Scrape the bottom of the bowl as you mix. Continue mixing for about 2-3 minutes until the filling becomes slightly sticky and cohesive. This helps the filling to hold its shape when you form the dumplings.
Step 9
Your delicious homemade dumpling filling, which is cohesive, flavorful, and perfectly savory, is now ready! You can immediately use it to make dumplings, steam, or pan-fry them. Alternatively, you can freeze the filling for convenient use anytime. Enjoy your culinary creation!
