Pork and Shrimp Filling
A versatile, well-seasoned pork filling enhanced with dried shrimp. Perfect for dumplings, buns, or as a savory filling for various dishes. The cross-chopping technique creates a smooth, cohesive texture that holds together beautifully when cooked.
Story
This classic filling forms the heart of many beloved dim sum and home-cooked dishes. The combination of pork with dried shrimp adds depth and a subtle sweetness that elevates the simple filling into something special.
Ingredients
Pork shoulder (front leg), skin removed
500g / 1.1 lb
Dried shrimp (hai mee)
20g / 0.7 oz
Light soy sauce
2 tablespoons
Oyster sauce
1 tablespoon
Salt
1/2 teaspoon
Chicken powder
1/2 teaspoon
Cornstarch
2 tablespoons
Peanut oil
2 tablespoons
Sesame oil
1 teaspoon
Instructions
1
Soak the dried shrimp
Place dried shrimp in a bowl and cover with warm water. Let them soak for 10 minutes until softened, then drain well and finely chop.
2
Prepare the pork
Cut the pork into small, bite-sized pieces about 1-2 cm each. Removing the skin ensures a smoother texture in the final filling.
3
Season the meat
Add the soy sauce, oyster sauce, salt, chicken powder, cornstarch, peanut oil, and sesame oil to the pork pieces. Mix well to combine.
4
Chop to perfection
Using a sharp cleaver, chop the seasoned pork in a cross-hatch pattern—first in one direction, then perpendicular. This technique incorporates air and creates a fine, sticky consistency that binds well. Continue until you achieve a smooth, cohesive paste.
5
Finish the filling
Fold in the chopped dried shrimp and mix until evenly distributed. Your filling is now ready to use in dumplings, steamed buns, or any dish that calls for savory pork filling.
