The New Age Mum

Mince Pork for Filling Dumplings

Posted on: Friday, October 3, 2008

Ingredients

  • 500g Mince pork
  • 250ml Pork loin stock (to read to prepare, click here)
  • 250g Prawns
  • 60g Chives
  • 3pcs Garlic
  • 2tbs Oyster sauce
  • 2tbs Light soya sauce
  • 1tbs Shallot oil, optional (to read to prepare, click here)
  • 1/2tbs Sesame oil
  • 2dash White pepper

Prepare:

  1. Cool down 250ml of pork loin stock
  2. Chop prawns
  3. Chop chives
  4. Chop garlic

1.  2.

3.  4.

Method:

  1. Gradually stir in the bowl of stock into the mince pork. (read notes at the bottom of the page)
  2. Mix in chopped prawns
  3. Mix in all seasonings (oyster sauce, light soya sauce, white pepper, and shallot and sesame oil)
  4. Mix in chopped chives and garlic
  5. Mix well, cover and refrigerate for about 1 to 2 hours

1.  2.

3.  4.

5.

========================================================

Note:

  • You can replace the stock with water if you wish or have no time to prepare stock.
  • You can also replace the mince pork with mince chicken.
  • When you stir in the bowl of stock or water into the mince meat, do it slowly and make sure you don’t get an overly watery mixture. Make sure when you spoon the mince meat into the spoon, the meat still sticks together with a dropping consistency.
  • When the dropping consistency is reached, stop stirring in stock or water.
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Read at your own risk. This site may contain some sensitive issues. Please do not carry on reading if you think it might upset you. The owner shall bear no responsibility to your emotional and physical health being.

Welcome to The New Age Mum

Hi I am Angelia Giam! This site is basically dedicated to my 2 very precious boys who have filled my life with the all the colours of the world. It is also about me striving to lead a balance and fulfilling life with the family I have created. I have also added some basic food recipes which I have tried and tasted; and recommended some parenting books which I have read and found it to be useful as well for all to share.

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