Basic Meat Filling

Name: Basic Meat Filling
Yield: Fills 20 to 30 sculptures
Cuisine: Chinese
Ingredients: 3 scallions, ends discarded, washed, dried thoroughly, and finely chopped; 2 cloves garlic, minced; ½ cup water chestnuts, peeled, washed, dried, and cut into ⅛-inch dice; 1 tablespoon grated ginger mixed into 1 tablespoon white wine; 1 pound fresh ground pork; ¼ pound shrimp, shelled, deveined, washed in salted water, drained, dried, and finely diced; 1½ teaspoons oyster sauce; Pinch of white pepper; 3 to 4 tablespoons cornstarch; 1 egg; 1½ teaspoons salt; 1½ teaspoons sugar; 1½ teaspoons light soy sauce; 1½ teaspoons sesame oil

Preparation info

Fills
20 to 30
sculptures

Difficulty
Easy

Appears in

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

About

Ingredients

1 pound fresh ground pork
¼ pound shrimp, shelled, deveined, washed in salted water, drained, dried, and finely diced

Asia
China
Side dish

Method

In a large mixing bowl, combine all of these ingredients. Using 2 chopsticks, stir clockwise continuously until all the ingredients are blended smoothly.
Refrigerate for 3 or 4 hours before using (chilled filling is easier to work with).