Dumpling Filling Recipe

This page may contain affiliate links, which means we receive a small commission for purchases made using the links. There is no additional cost to you. Please read our full disclosure policy.

This basic Chinese dumpling filling recipe is simple and quick to put together, so you have more time to spend wrapping and eating! The filling is a balance of protein and vegetable that, when wrapped to form a dumpling, makes an ideal meal in one.

Chinese dumplings are typically filled with pork, although prawn and other meat varieties, as well as vegetarian fillings, are also popular. Whilst you can certainly use this dumpling filling recipe in any dumpling of your choosing, I use it to make boiled Chinese dumplings (shuǐjiǎo | 水饺).

Traditionally, meat from fattier cuts of pork with up to 20% fat, such as shoulder meat, is minced and use in dumpling fillings, which lends richness and flavour. If you can't find fattier pork mince readily available, chances are your local butcher can mince some for you. Or feel free to use whatever is available and depending on your preference.

There is no limit to the flavour combinations you can create when it comes to making your dumpling filling recipe. As dumpling varieties - in Chinese cuisine alone - are seemingly infinite, it would also appear that each type of dumpling has its own special filling. The great thing about making your own dumplings at home is that you are free to mix and match as you please!

You can store your dumpling filling recipe, tightly covered, in the fridge for a day or two, but I wouldn't recommend freezing it, as the thawing process introduces extra moisture to the mix, making it too wet and therefore difficult to wrap your dumplings.

If you're planning to make your own dumplings, you can purchase ready made dumpling wrappers in a pinch from most Asian supermarkets, but really, nothing beats homemade dumpling wrappers when it comes to freshness and taste.


Here's what you'll need to make this Chinese dumpling filling recipe:
(Click here to jump straight to the recipe)

250g pork mince (preferably with a bit of fat)
1 Tbsp minced garlic
2 tsp grated root ginger
1/2 tsp fine table salt
1/4 tsp Chinese five spice powder (or ground white pepper)
1 Tbsp light soy sauce
1 Tbsp oyster sauce
1 large egg
200g leek, green tips, finely chopped
2 Tbsp sesame oil
2 Tbsp finely chopped fresh coriander/cilantro

And here's what you'll need to do:

  • Put the pork, garlic, ginger, five spice powder or white pepper, salt, soy sauce, oyster sauce and egg into a large mixing bowl.
  • Using a pair of chopsticks or a fork, mix the ingredients together, stirring in one direction.
  • Continue stirring in the same direction until the mixture becomes, soft, stringy and takes on a paste-like texture. This could take a while, so be patient -- it's a good time to catch up with a friend over the phone, or to read that magazine article you've been wanting to read!
  • You can now use the filling immediately, or cover and store in the fridge for a few hours or overnight, to allow the flavours to develop.
  • When you're ready to fill your dumpling wrappers, rinse and chop the leek.
  • Combine it with the sesame oil in a separate bowl, mixing until all the leek is coated. Set aside whilst you chop the coriander.
  • Add the leek mixture and coriander to the bowl with the pork mixture and combine, always stirring in the same direction.
  • When the leek and coriander is evenly distributed, the dumpling filling recipe is complete and ready to be used to make your favourite dumplings.

Dumpling Filling Recipe

By

Dumpling Filling Recipe

This basic Chinese dumpling filling recipe is very easy to make it at home and can be customised with your own protein, vegetables and seasoning.

Prep Time: 5 minutes
Make time: 15 minutes
Yield: Fills approximately 50 dumplings
Course: Main, Snack
Cuisine: Chinese
Tags: Chinese Dumplings, Dumpling Filling

Ingredients

250g pork mince (preferably with a bit of fat)
1 Tbsp minced garlic
2 tsp grated root ginger
1/2 tsp fine table salt
1/4 tsp Chinese five spice powder (or ground white pepper)
1 Tbsp light soy sauce
1 Tbsp oyster sauce
1 large egg
200g leek, green tips, finely chopped
2 Tbsp sesame oil
2 Tbsp finely chopped fresh coriander/cilantro

Method

  1. Put the pork, garlic, ginger, five spice powder or white pepper, salt, soy sauce, oyster sauce and egg into a large mixing bowl.
  2. Using a pair of chopsticks or a fork, mix the ingredients together, stirring in one direction.
  3. Continue stirring in the same direction until the mixture becomes, soft, stringy and takes on a paste-like texture. This could take a while, so be patient -- it's a good time to catch up with a friend over the phone, or to read that magazine article you've been wanting to read!
  4. You can now use the filling immediately, or cover and store in the fridge for a few hours or overnight, to allow the flavours to develop.
  5. When you're ready to fill your dumpling wrappers, rinse and chop the leek.
  6. Combine it with the sesame oil in a separate bowl, mixing until all the leek is coated. Set aside whilst you chop the coriander.
  7. Add the leek mixture and coriander to the bowl with the pork mixture and combine, always stirring in the same direction.
  8. When the leek and coriander is evenly distributed, the dumpling filling recipe is complete and ready to be used to make your favourite dumplings.

Other Pages You May Like

What's on your mind?

Let us know any thoughts, comments or questions by getting in touch here.


Back to the Top!