Ingredients
1/2 cup finely chopped Napa or Savoy cabbage
Coarse salt
6 ounces ground pork, not all lean
3 scallions, finely chopped
1 tablespoon finely chopped, peeled fresh ginger
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Preparation
In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.
