Earthy and well-seasoned, this filling features char siu pork and shiitake mushrooms. The five-spice power adds sweet perfume, while the dried shrimp injects a note of the sea. Feel free to vary this filling by substituting a combination of chopped raw pork and shrimp for the roasted pork below.

　　

Ingredients

makes about 1 cup

　　

Seasoning Sauce

1/2 teaspoon sugar

　　2 pinches of Chinese five-spice powder (optional)

　　1 pinch of white pepper

　　1 1/2 teaspoons cornstarch

　　2 teaspoons oyster sauce

　　1/2 teaspoon light (regular) soy sauce

　　1/2 teaspoon sesame oil

　　1 teaspoon Shaoxing rice wine or dry sherry

　　1 tablespoon water

　　2 teaspoons canola oil

　　2 teaspoons finely chopped dried shrimp

　　1 scallion (white and green parts), finely chopped

　　1/4 pound Char Siu Pork, homemade (page 224) or store-bought, diced

　　2 large dried shiitake mushrooms, reconstituted (see page 13), stemmed, and chopped (1/4 cup)

　　

Step 1

To make the seasoning sauce, in a small bowl, combine the sugar, five-spice powder, white pepper, cornstarch, oyster sauce, soy sauce, sesame oil, rice wine, and water, stirring to dissolve the cornstarch. Set the sauce aside.

　　

Step 2

Heat the canola oil in a medium skillet over medium-high heat and add the dried shrimp and scallion. Cook for about 20 seconds, or until the scallion has just softened. Add the pork and mushrooms, and cook for about 1 minute, stirring frequently, to heat through. Give the seasoning sauce a stir and add to the skillet. Cook for another 30 seconds, or until the mixture has cohered. Transfer to a plate or small bowl and set aside to cool completely before using. (The filling can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated. Return to room temperature before using.)

　　Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More © 2009 by Andrea Nguyen, Ten Speed Press.Buy the full book from Amazon or from Bookshop.