Used as a filling for dumplings or spring rolls
This is a classic Chinese stir-fried filling, often called 'Sui Cai' or simply 'Dumpling Filling,' commonly used for jiaozi (dumplings) or spring rolls. The base typically consists of finely chopped Napa cabbage or other leafy greens, ground pork or chicken, and aromatics like ginger, garlic, and scallions. It's a staple preparation in Northern Chinese cuisine, especially during festivals like the Lunar New Year.
🍽️ Nutrition at a glance
This filling is a balanced, protein-rich dish with moderate carbohydrates from the vegetables and a controlled amount of fat from the meat. It provides a good source of dietary fiber, B vitamins, and minerals like iron and potassium. A typical serving of about 1 cup (200g) contains roughly 250-300 calories.
Nutrition breakdown
| Calories | 275 kcal |
| Protein | 18 g |
| Carbs | 12 g |
| Fat | 17 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 580 mg |
| Iron | 3.2 mg |
| Potassium | 420 mg |
| Vitamin C | 18 mg |
| Vitamin K | 45 mcg |
| Niacin (B3) | 5.1 mg |
| Vitamin B6 | 0.4 mg |
| Selenium | 22 mcg |
| Zinc | 2.8 mg |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, making this filling is often a communal family activity, symbolizing unity and prosperity. Nutritionally, the high water content of the cabbage helps keep the filling moist without needing excessive oil, making it a relatively light yet satisfying protein source.
