This is a standard filling used throughout northern China. Dried shrimp (available at Chinese food stores) add depth to the relatively bland pork–and–napa cabbage mix. If you wish, add up to 2 cups (500 mL) finely chopped Chinese or garlic chives. Others might like to add a handful of finely chopped fresh coriander.

dumpling_filling

Servings: 60 dumplings

Ingredients:

    2 tbsp (25 mL) dried shrimp (optional)
    3 cups (750 mL) finely chopped napa cabbage(8 oz/250 g)
    1 tsp (5 mL) salt
    1 lb (500 g) lean ground pork
    1/2 cup (125 mL) minced green onion
    1 egg, beaten 
    1 tbsp (15 mL) soy sauce
    1 tsp (5 mL) grated gingerroot
    1 tsp (5 mL) sesame oil
    1/4 tsp (1 mL) white or black pepper
    Pinch cayenne pepper

Preparation:

If using shrimp, soak in cold water for 20 minutes; drain. In small skillet, toast shrimp over medium-low heat until fragrant and lightly toasted, 2 to 3 minutes; let cool. Mince and set aside.  

Toss cabbage with salt  stand for 20 minutes. Squeeze out moisture. Transfer to large bowl. 

Add pork, onion, egg, soy sauce, ginger, sesame oil, white and cayenne peppers, and shrimp (if using); mix well.

Source

Canadian Living Magazine: February 2009