How to Make Wonton & Dumpling Filling | Asian Cooking

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INGREDIENTS: 1 lb. ground pork; 3 oz. fresh shiitake mushrooms, stemmed and minced; 1.5 oz. tea-flavored tofu, minced;1/2 oz. scallions, white and green parts, minced; 1 oz. chives, sliced; 2 (1/8") slices ginger, minced; 2 T soy sauce; 1 T sugar; 1 extra large egg; 2 T tapioca, sweet potato or corn starch; 1 tsp. Shaoxing cooking wine;1/2 tsp. sesame oil. RECIPE: Combine all ingredients and stir vigorously.

I'd like to show you how to make filling for won-tons and dumplings.

First, we're going to start with some ground pork. Pork is by far the Chinese meat of choice. I like it because it's not too intense in flavor but it's still got a nice meatiness.

Next, I'm going to add some sugar and some tapioca starch. Tapioca starch is used a lot in Chinese cooking. It's what makes that nice, clear, thick sauce you see a lot but also it helps keep meat pretty juicy. It also has a nice coat on it when you fry it or sear it. But here we're just going to incorporate that into the pork to keep it nice and moist as we fold it into won-tons and dumplings.

Next, we're going to add some tea flavored tofu. You'll find this in a lot of Chinese grocery markets. It's this interesting savory, aromatic tofu. I love to add it. I think it pairs really well with chives and scallions which we'll add in just a moment here.

We're going to add here some ginger, scallions and chives. I like having the dual "onion-y" taste in this. It adds a really beautiful color.

Then we got salt and some fresh shitake. I like using fresh shitake. It has a nicer texture but if you're really in a pinch you can rehydrate the shitake and chop it up and put it in filling.

Finally we got some soy sauce, a little sesame oil and shaoxing cooking wine which is kind of like dry sherry. You can also use it for deglazing a pan. A lot of times what you would use, I would say, dry wine for. You're going to mix this all together. As you can see, this is still not totally coming together which is why I usually add an egg as a nice binder.

Now, just stir that in there and if you really want to mix it well, which you do, since you want every little bite of won-ton and dumpling to be flavorful, you can use your hands.

It should have a nice squishy consistency. It shouldn't be running too much but it should all stick together so you can form a little ball with it at the end.

That is how you make won-ton and dumpling filling.