Chinese Pork & Cabbage Dumpling Filling - as a Meatloaf
Has anyone taken their favorite Asian dumpling filling and made it into a successful meatloaf? I was thinking of taking our family pork & cabbage dumpling filling and making it into a free-form meatloaf - maybe adding an egg as a binder and brushing sesame oil on the top before baking. I love the taste of our dumpling filling but wanted a quick night adaptation (I am not the fastest dumpling-maker!).
Any thoughts? Anyone have any similar recipes they've made, steamed or baked?
I found recipes for Cantonese-style steamed pork "loaf" and some meatloaf recipes that people made "chinese-style," but nothing like I am wanting to try (something that tastes like a dumpling without the skins) - so I am wondering if there is a reason!
It might be good with a side of noodles...something like lo mein noodles with veggies...
I haven't tried this, but I like the idea.
Interesting concept -- you might as well give meatloaf a try. Generally, Chinese recipes don't involve baking (probably due to the lack of firewood in China for ovens). The closest dish that is truly Chinese but akin in taste to dumpling filling would be Cantonese steamed pork, which uses ground pork and various add-ins such as minced green onions, chopped water chestnuts, minced shrimp, duck eggs. The pork can be/is seasoned with soy sauce, dried salted cabbage, etc. then steamed in a glass pie tin.
It's kind of a down-home recipe. We ate it over rice with oyster sauce. If you use pork belly ground up (rather than buying ground pork), the result is usually very tender--but bad for your arteries.
or instead of a 'loaf' use the store-bought dumpling wrappers and do something akin to an Asian version of cannelloni or lasagna - no folding.
I like to take my dumpling filling, make a larger ball, wrap it in a blanched cabbage leaf, throw it into a dutch oven with some stock and vinegar... and let it go while I do the other "just home from work" things. Serve with some rice and you have a lovely meal.