Basic Meat Filling

Preparation info

  • Fills

    20 to 30

    sculptures
    • Difficulty

      Easy

Appears in

The Dim Sum Book

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

Method

  1. In a large mixing bowl, combine all of these ingredients. Using 2 chopsticks, stir clockwise continuously until all the ingredients are blended smoothly.

  2. Refrigerate for 3 or 4 hours before using (chilled filling is easier to work with).