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Pork and Mushroom Dumplings
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Pork and Mushroom Dumplings

Pork and mushroom dumplings, little morsels of deliciousness, combine the rich heartiness of pork with the earthy umami flavour of mushrooms.

Ingredients

  • 1 lb ground pork
  • 2 green onions
  • 2 cups napa cabbage, sliced thin
  • 1 tbsp ciilantro, chopped (omit if you don't like the flavour)
  • 1/2 cup brown mushrooms, cleaned and finely diced
  • 1 tbsp ginger, minced
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1/2 tsp black pepper
  • 2 pckgs round dumpling wrappers

Garlic Soy Dipping Sauce

  • 1/2 cup soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 green onion, sliced thin
  • 2 cloves garlic, minced
  • 1 tbsp cilantro, chopped (optional)
  • 1 tsp fresh ginger, minced

Instructions

Dumpling Directions

  • In a medium-sized bowl, combine all ingredients except wrappers.
  • Get a platter or baking sheet ready and sprinkle with a little flour.
  • Have a small bowl of water and paper towel on hand for fingers.
  • In a non-stick pan, over medium-high heat, cook a teaspoon of the filling to taste for seasoning. Adjust as needed by adding more soy, sesame, pepper or a pinch of salt.
  • Place slightly less than a spoonful of filling in the middle of one dumpling wrapper. With your fingers, wet the top half of the dumpling with water. Fold the wrapper in half to create a half-moon shape, pinching the top at the centre to seal. Starting from one side, make small pleats along the edge, pressing each pleat firmly against the back edge as you work toward the other side to create a well-sealed dumpling.
  • Place on floured baking sheet and repeat until all the filling is used.
  • For that delicious crust on the bottom, pan-fry the dumplings.
  • In the same non-stick pan over medium-high heat, add some oil. Have a cup of water ready.
  • Once the oil starts to get hot, cook dumplings in batches so as not to overcrowd the pan. Once browned, pour in ½ cup water and cover the pan. Set a timer for 4 minutes, then check the water level. Add a little more water if it’s almost evaporated and cook for an additional 3-4 minutes. Keep an eye on it; the water steams the filling and if it evaporates too soon the dumplings could burn on the bottom.
  • Lay dumplings in a heat proof dish and cover lightly with tinfoil until all dumplings are cooked.

Soy Garlic Dipping Sauce

  • In a bowl stir or whisk together all ingredients. Refrigerate until needed.

Notes

Don’t worry if your dumpling folding isn’t perfect – seal the edges gently but firmly with a fork if the pleating method is too daunting. Just make sure they are sealed so they don’t burst during cooking.
Google dumpling folding if you are looking for more guidance.
Practice makes perfect!