Pork Filling For Half Of Dumpling Dough
|Diced celery||1⁄2 Cup (8 tbs)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Minced green onion||1⁄4 Cup (4 tbs)|
|Safflower oil||2 Teaspoon|
|Lean ground pork||1 Pound|
|Ground coriander||1⁄2 Teaspoon|
|Grated fresh ginger/1/3 tsp ground ginger||1 1⁄2 Teaspoon|
|Chopped water chestnuts||1⁄3 Cup (5.33 tbs)|
|Brown rice flour||2 Teaspoon|
|Soy sauce||3 Teaspoon|
Saute celery, mushrooms, and onion in the oil for 5 minutes.
Celery and onion should still be crispy.
Remove to a bowl and set aside.
Saute pork until pink is almost gone.
Remove any excess fat.
Add coriander and ginger.
Return celery mixture to pan.
Add water chestnuts.
Mix flour with soy sauce.
Stir into meat mixture.
Cook and stir another minute or two.