Introducing the The Best Pork Filling recipe for all your Wontons and Dumplings!
This pork filling recipe is a staple in my home and a true family favourite. It combines pork mince with fresh spinach, vibrant green onions, aromatic coriander, crunchy water chestnuts, and a medley of Asian-inspired seasonings. It is a definite winner and a recipe that you will make time and time again.
Whether you’re a fan of steamed or fried wontons, pan-fried dumplings, or steamed rice paper rolls, this filling is the perfect choice. The combination of ingredients creates an amazing blend of textures and tastes, making every bite an experience you do not want to miss.
Suggestions for using the pork filling
- WONTONS: Fill wonton wrappers with the pork filling, fold them into desired shapes, and boil or fry them for a delicious appetiser or snack.
- WONTON SOUP: Fill wonton wrappers with a heaped teaspoon of the pork filling. Fold into desired shape and place into a saucepan of boiling water. Once they float to the surface, remove with a slotted spoon and place into a bowl of broth with Asian greens. You could also add noodles of your choice for a long and short soup.
- DUMPLINGS: Use the pork filling to fill dumpling wrappers, fold into dumpling shapes, and pan-fry, steam, or boil them.
- STEAMED RICE PAPER ROLLS: Fill soaked rice paper rolls with the pork filling, roll up to seal, then steam for 10 minutes before drizzling with soy or dumpling sauce.
- MAKE SPRING ROLLS: Add some roughly chopped, soaked and drained glass noddles (bean thread noodles) and add to the pork mince until thoroughly combined. Use the filling for homemade spring rolls. Deep fry or bake them.
- SMASHED PORK DUMPLINGS: Spread a thin layer of the pork mince over one side of a dumpling wrapper. Pan fry, meat side down first until pork is cooked, then turn over and crisp the pastry side. Fold in half and enjoy with your favourite dipping sauce.
❄️ Storage
FRIDGE:
If making ahead of time or if you have any leftover pork mixture, place into an airtight container or bowl covered with plastic wrap and refrigerate as soon as possible. Use the mixture within 3 days or freeze for later use.
FREEZE:
The dumpling pork mix is perfect to freeze. Great for having on stand-by in the freezer for when guests or family pop around. I like to freeze the mixture in zip-lock bags then press it flat and freeze. Once frozen its then much easier to stack in the freezer and take up less room plus due to the flatness of the mix, it doesn’t take long to defrost. Don’t forget to label and date the mixture. It can be frozen for up to 2-3 months. Thaw in the fridge before using as desired.
You may also like
If you enjoyed this ultimate pork filling, you may also enjoy these recipes:
- The Best Dumpling Sauce (4 Ingredients)
- Pork & Prawn Wontons with Snow Peas
- Simple Wonton Noodle Soup
- Crispy Pork Dumplings
- Chicken & Ham Spring Rolls
- Prawn Toast (Shrimp Toast)
- Chinese Sweet & Sour Dipping Sauce
- Crispy Prawn Balls
The Best Pork Filling for Wontons & Dumplings
Ingredients
- 500g pork mince (not lean)
- 60g baby spinach, finely chopped
- 2 spring/green onions, finely sliced
- 227g can water chestnut slices, finely diced
- ⅓ cup chopped coriander leaves and stems
- 4cm piece ginger, finely diced
- 2 cloves garlic, finely diced
- 1 egg
- 2 tablespoons Shaoxing wine (Chinese cooking wine)
- 1 tablespoon cornflour
- 2 teapsoons each chicken stock powder, soy sauce, fish sauce and sesame oil
- 1 teaspoon MSG (optional – See Notes)
- 1 teaspoon caster sugar
- 1 teaspoon salt
- ½ teaspoon ground white pepper
Instructions
- Place all ingredients into a large bowl. Using clean hands, mix well until throughly combined. Cover and chill until required. You may also freeze any leftover filing and freeze for up to 3 months.
- Use the filling to fill your favourite style Asian bites – wontons, dumplings, rice paper rolls, spring rolls, etc See above for usage suggestions.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - MSG
MSG, or monosodium glutamate, is a flavour enhancer that is commonly used in Chinese cooking, as well as in various cuisines around the world. It is the sodium salt of glutamic acid, an amino acid that occurs naturally in many foods. Here are some reasons why MSG is used in Chinese cooking:- Enhanced Umami Flavour: MSG is known for its ability to enhance the savoury or umami taste in foods. Umami is one of the five basic tastes (along with sweet, salty, bitter, and sour), and it contributes to the overall depth and richness of a dish. MSG intensifies the natural flavours of ingredients, making the food more delicious and satisfying.
- Balancing Flavours: MSG can help balance and round out the flavours in a dish. It is often used in small quantities to enhance the taste of other ingredients without imparting a specific flavour of its own.
- Culinary Tradition: MSG has been used in Chinese cooking for decades and is considered a traditional seasoning in many Asian cuisines. It is often used in conjunction with other umami-rich ingredients like soy sauce and oyster sauce.
- Enhanced Umami Flavour: MSG is known for its ability to enhance the savoury or umami taste in foods. Umami is one of the five basic tastes (along with sweet, salty, bitter, and sour), and it contributes to the overall depth and richness of a dish. MSG intensifies the natural flavours of ingredients, making the food more delicious and satisfying.
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