Perfect Ground Pork Filling

Perfect Ground Pork Filling 多汁粉嫩肉馅

To make tender and juicy meat filling for buns, I would recommend pork shoulder. Shoulder has enough fat content for good texture. I also ground pork myself. It’s always best to hand mince pork, but it’s very time consuming. Normally, I use food processor. Cut pork into 1/2 inch cubes, remove all tendon and excessive fat. Pulse 10-15 times per batch. When ground pork is done, add soy sauce, sugar, rice wine, scallion, salt and ginger water (or just water, my kids do not like the taste of ginger). Either stir vigorously with 2 pairs of chopsticks in one direction, or use a stand mixer, and let it run for at least 5 minutes at medium to high speed. The meat mixture should be relatively wet, but not dripping. Let pork mixture rest in refrigerator for at least 2 hours. Usually for one pound of pork, you should add at least 1 cup of water, I sometimes add up to 1.5 cup of water and let the mixture rest overnight in the refrigerator. Meat will absorb all liquid and become very manageable. 

This filling can be used to make buns 包子, Gluten Ball with Meat 油面筋塞肉, Minced Pork Mooncake 鲜肉月饼, Wonton 馄饨, Jiaozi 饺子 and steamed minced pork with egg 肉饼炖蛋. You can also add vegetables to the filling.

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