All-purpose pork filling

I developed this pork filling with one goal in mind: to make a juicy, tender mixture with plenty of vegetables that my son would happily eat. After adjusting the ratios and seasoning, it became a filling the whole family enjoys. The pork stays moist and flavorful, the vegetables add texture and sweetness, and the seasoning is bold enough to make every bite satisfying. It works beautifully for dumplings, wontons, savory pancakes, buns, and other filled snacks.

Mix the ginger water into the filling at the end. Add it gradually, stirring in one direction until the liquid is fully absorbed and the filling looks cohesive and slightly sticky.

Makes: About 1½ pounds filling

Ingredients:

1 tablespoon minced fresh ginger
50 g (about 3 tablespoons plus 1 teaspoon) boiling water
1# ground pork
100 g grated onion
1 tablespoon plus 1 teaspoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoons Shaoxing wine
1 teaspoon sugar
1 teaspoon sea salt
½ teaspoon ground Sichuan peppercorn
¼ teaspoon baking soda
10 g cornstarch (about 1 tablespoon plus 1 teaspoon)
1 tablespoon sesame oil
1 tablespoon neutral oil

Directions:

1. Place the ginger in a small heatproof bowl. Pour the boiling water over the ginger and let steep until completely cool while you prepare the rest of the ingredients.

2. In a large bowl, combine the ground pork, grated onion, light soy sauce, dark soy sauce, Shaoxing wine, sugar, salt, Sichuan peppercorn, baking soda, cornstarch, sesame oil, and neutral oil. Mix well with chopsticks or a fork until evenly combined.

3. Slowly add the cooled ginger water while stirring continuously in one direction. Continue stirring until all the liquid is absorbed and the filling becomes cohesive and slightly sticky.

4. The filling is ready to use immediately, or cover and refrigerate for up to 1 day before using.
   

Pour boiling water over the minced ginger and let it steep as it cools. The hot water mellows the ginger’s sharpness while drawing out its aroma, creating a gentler ginger flavor that pairs especially well with soy sauce in Chinese-style meat fillings.