Traditional Pork Filling

Name: Traditional Pork Filling
Cuisine: China
Ingredients: ¾ cup cooked or raw pork—leftover roast pork or 1 6-ounce pork chop—trimmed of fat and bones and cut into cubes; ¾ cup cooked or raw pork—leftover roast pork or 1 6-ounce pork chop—trimmed of fat and bones and cut into cubes; 2 quarts water; 1 large bunch of spinach, stems removed and leaves washed, 2 cups tightly packed leaves; ¾ teaspoon finely chopped fresh ginger; 1 garlic clove, finely chopped; ¾ cup cooked or raw pork—leftover roast pork or 1 6-ounce pork chop—trimmed of fat and bones and cut into cubes; ¾ cup cooked or raw pork—leftover roast pork or 1 6-ounce pork chop—trimmed of fat and bones and cut into cubes; ¾ teaspoon freshly ground white or black pepper; ¾ teaspoon freshly ground white or black pepper; 4 teaspoons soy sauce; ¾ teaspoon dark sesame oil; 1 teaspoon salt

Preparation info

Makes 1 cup , Enough for about
50
Wontons

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Ingredients

2 quarts water
1 large bunch of spinach, stems removed and leaves washed, 2

Asia
China
Soup

Method

Bring the water to a rapid boil and cook the spinach in it for 1 minute. Drain in a colander and rinse quickly in cold water to prevent overcooking. Gently wring out the spinach in your hands to eliminate excess water.

In a food processor, combine the cooked spinach with the rest of the ingredients except the salt. Process for about 30 seconds; the mixture shouldn’t be so finely ground