Sesame Ginger Pork and Cabbage Dumpling Filling Bowls

• 1 pound ground pork
• 2 cups shredded cabbage
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame seeds
• 1 teaspoon cornstarch
• 1/2 teaspoon black pepper
• 2 green onions, chopped
• 1 tablespoon vegetable oil
• Salt to taste
• Optional: toasted sesame seeds for garnish

Steps

1. 1 In a large skillet, heat vegetable oil over medium heat.
2. 2 Add garlic and ginger, sauté until fragrant, about 1 minute.
3. 3 Add ground pork, breaking it apart with a spoon; cook until no longer pink, about 5 minutes.
4. 4 Stir in cabbage, soy sauce, sesame oil, rice vinegar, sesame seeds, cornstarch, and black pepper.
5. 5 Cook until cabbage is tender, about 5 minutes.
6. 6 Remove from heat and stir in green onions.
7. 7 Serve hot in bowls and garnish with sesame seeds if desired.

Equipment

• Large skillet
• Spoon
• Cutting board and knife

Variations

• For a vegetarian option, substitute the pork with finely chopped mushrooms and tofu.
• Add diced water chestnuts for extra crunch.

Substitutions

• Substitute sesame oil with peanut oil if needed.
• Use coconut aminos for a gluten-free soy sauce alternative.

Pairings

• Steamed jasmine rice
• Soy-ginger dipping sauce

Nutrition

Tips

• For extra flavor, let the filling rest for 10 minutes before serving.
• Ensure the pork is fully cooked to an internal temperature of 160°F for safety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Serve with steamed jasmine rice or a fresh green salad.
• Pair with a tangy dipping sauce like sweet chili or hoisin sauce.

FAQ