A delicious Pork and Scallion Dumpling Filling (Precise Ratios, Rich Meat Flavor) recipe.
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Pork and Scallion Dumpling Filling (Precise Ratios, Rich Meat Flavor)
Other★★ Intermediate48min
IngredientsWhat you'll need for Pork and Scallion Dumpling Filling (Precise Ratios, Rich Meat Flavor)
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Pork shoulder (plum meat) | 500 | ||
| Scallion whites | 185 | ||
| Minced ginger | 13 | ||
| Light soy sauce | 25 | ||
| Oyster sauce | 15 | ||
| Dark soy sauce | 6 | ||
| Salt | 7 | ||
| White pepper powder | 1 | ||
| Sugar | 3.3 | ||
| Chicken bouillon powder | 1 | ||
| Sichuan peppercorn water | 130 | ||
| Sesame oil | 15 | ||
| Peanut oil (heated) | 30 |
Cooking StepsHow to cook Pork and Scallion Dumpling Filling (Precise Ratios, Rich Meat Flavor) step by step
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Step 1 Detail
Season the ground pork: Add salt, sugar, white pepper, chicken bouillon, light soy sauce, dark soy sauce, oyster sauce, and minced ginger to the pork. Stir clockwise only until the mixture becomes sticky and stringy — this develops the proper texture.
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Step 2 Detail
Add Sichuan peppercorn-ginger water in 3 batches: Pour in one-third of the peppercorn water and stir clockwise 40–50 times until fully absorbed. Repeat for the second and third batches, making sure each addition is completely absorbed before adding the next. This ensures tender, juicy meat.
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Step 3 Detail
Seal with oil: Add the heated peanut oil and sesame oil, mix well to coat the filling and lock in moisture. Let it rest and marinate for 10 minutes.
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Step 4 Detail
Prepare the scallions: Toss the chopped scallion whites with a little sesame oil to lock in their moisture. Do not mix them into the meat filling until right before wrapping the dumplings — this keeps them fresh and crisp.
