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Step 3Prepare the filling
Cut one small piece of ginger and one stalk of green onion into large chunks and soak the pieces in water.
Mince the chives into small pieces (approximately 2-3mm long)*. Mince one stalk of green onions and one small piece of ginger as finely as possible.
Put the minced chives, green onions and ginger together with the ground pork in a large bowl. Add some soy sauce and sesame oil (approximately 1-2 tablespoons of each). Add one raw whole egg.** Blend all of the ingredients together by hand (don't be shy about squishing all the ingredients together!). If the filling seems too dry, add some of the green onion/ginger water. The filling should have a somewhat paste-like texture, with all of the ingredients sticking together.
*To substitute cabbage for Chinese chives, mince the cabbage (1/2 a head) into small pieces (again approximately 2-3mm large). Cabbage contains excess moisture that must be expelled so the filling is not waterlogged. To do this, salt the chopped cabbage lightly, then blend the salt and cabbage together, squeezing the cabbage firmly. The cabbage pieces should become limp, and there should be water coming out of the cabbage. Drain the cabbage well. Finely minced jicama can also be added to give the filling a more crunchy texture.
**The egg helps to make the texture of the filling more smooth and coherent. The addition of the egg can be skipped if desired.
Mince the chives into small pieces (approximately 2-3mm long)*. Mince one stalk of green onions and one small piece of ginger as finely as possible.
Put the minced chives, green onions and ginger together with the ground pork in a large bowl. Add some soy sauce and sesame oil (approximately 1-2 tablespoons of each). Add one raw whole egg.** Blend all of the ingredients together by hand (don't be shy about squishing all the ingredients together!). If the filling seems too dry, add some of the green onion/ginger water. The filling should have a somewhat paste-like texture, with all of the ingredients sticking together.
*To substitute cabbage for Chinese chives, mince the cabbage (1/2 a head) into small pieces (again approximately 2-3mm large). Cabbage contains excess moisture that must be expelled so the filling is not waterlogged. To do this, salt the chopped cabbage lightly, then blend the salt and cabbage together, squeezing the cabbage firmly. The cabbage pieces should become limp, and there should be water coming out of the cabbage. Drain the cabbage well. Finely minced jicama can also be added to give the filling a more crunchy texture.
**The egg helps to make the texture of the filling more smooth and coherent. The addition of the egg can be skipped if desired.
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