This is a recipe for a basic but flavorful pork filling that can be used for everything from dumplings to steamed buns. Feel free to substitute the ground pork with turkey or chicken. —Cynthia Chen McTernan
about 4-5 cups of filling
shredded Napa cabbage (or 1 cup shredded Brussels sprouts -- I like the extra crunch!)
salt (omit if using Brussels sprouts)
shaoxing rice wine (in a pinch, use sake or mirin)
Sprinkle salt over cabbage and set aside to wilt for 10-15 minutes. Drain water and squeeze dry.
After that, there's just one step -- mix it all together! You may want to sprinkle on the cornstarch last to evenly distribute it. This filling is delicious in potstickers, wontons, steamed buns, or anything else you can think to stuff with it. It also freezes perfectly and can keep for months for later use.