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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.
Set aside.

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