Pork and Mushroom Dumplings
Course: main, lunch, dinner, snacks, sidesCuisine: asian, chinese20
servings45
minutes10
minutes960
kcalPork, Cabbage, and Shiitake Mushroom Dumplings
These dumplings are one of the first things I ever learned how to make. My family would spend a whole day and we would all make dumplings together
It’s one of my fondest food memories for me. Learning different shapes, creating different fillings, making a mess (sometimes on purpose!) and just spending time with the family
Because I was young, the first dumplings I made were simple crescents, nothing fancy, and same for the filling; just some ground meat, cut vegetables, and basic seasonings
This is more than just a recipe. It’s a memory, it’s a part of my life and it’s a representation of my family, culture, and heritage
Although I was embarrassed and ashamed of these dumplings as a kid, I am so proud and honored to share these dumplings with everyone
I hope they bring as much joy and happiness as they did for me and still do today
Substitutions & Tips
*Feel free to use any ground meat you want! Use lean ground meats or even seafood for a lighter and healthier alternative! You can also use ground-up firm tofu or plant-based alternative for a vegetarian option
*I used dried shiitake mushrooms that I soaked in water to rehydrate
*You can use any wrappers of choice, round, square
Macros
Per Dumpling
🔺48 Calories 4.5C 2F 3P
Makes for 20 dumplings
Ingredients
1/2 lb Ground Pork*
1 cup Nappa Cabbage, finely sliced
2 Shiitake Mushrooms, finely sliced*
1/2 Tbsp Ginger, minced
1 Garlic Clove, minced
1 Tsp Msg (can sub for salt or Chicken/Veg Bouillon)
1 Tsp Sweetener
1/2 Tsp White Pepper
1 Tbsp Soy
1 Tsp Sesame oil
Dumpling Wrappers*
- Optional Garnish
Black Vinegar for dipping
Sliced Green Onions
Directions
- Dumpings
- Combine all the dumpling recipes in a large bowl
- With clean hands knead and mix the mixture until the mixture is homogenous and starting
to feel tacky/sticky. - Fry up a small amount to try flavoring.
- Taste and adjust seasoning with more salt, white pepper, and/or sugar if needed
Setting up your dumpling station:
a. Small bowl with water
b. Baking tray or plates with parchment paper
c. Dumpling wrappers covered with plastic wrap or a damp towel
d. A few Teaspoons - Folding the dumplings:
a. Spoon a little less than a tbsp of filling in the center of the wrapper
b. Gently moisten the edge of the wrapper with water with your fingertip
c. Working from one side, carefully seal the filling inside the wrapper by folding it
into a crescent shape
d. Transfer the finished dumplings to the parchment-lined baking sheet - Bring a large of water to a boil. Boil your dumplings a few at a time for 6-8 minutes or until they float to the top
- Serve with your favorite dipping sauce and enjoy
Recipe Video
Notes
- No direction because the video was a story time
