This "multipurpose" filling recipe is suitable for wonton as well as for dumpling. You can also make meatballs and add those in your noodle or macaroni soup. It's quite meaty as there is no vegetables added. I prefer either pure meat or pure vegetable dumpling filling, but you are welcome to mix :)
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| wonderful smell thanks to kaffir line zest |
Ingredients (approx 30 dumplings)
175 gr ground porc
75 gr shrimps (raw, defrozen)
1 tablespoon fish sauce - some fish sauce brands are very salty (I find the "squid" brand not salty)
1 tablespoon sweet soy - I often use this instead of sugar in filling mixtures
1 tablespoon non-olive oil
1 teaspoon sesame oil
Seasonings
1 small shallot
1 clove of garlic - crushed
Ground pepper
Kaffir lime zest - a bit only (optional) - lovely citrus smell but very powerful
Coriander (cilantro) - a bit
Piment d'espelette (optional) - 1/4 teaspoon or a good pinch (not spicy)
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| French pepper |
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Love the smell of kaffir lime zest (crushed lemongrass as substitute)
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Method
- Add meat, prawn, fish sauce, soy sauce and oils in a blender and mix well.
- If using Thermomix, choose "turbo" 1 second function, repeat 3 times.
- Add the seasoning and blend again.
- Reason why I add seasonings last is because I don't want to crush the shallot, herbs
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| sweet soy, fish sauce, sesame oil |
- Let is rest for 15-20 min (so that the flavours are well marinated/incorporated)
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| ready to fill |
Have fun,
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