Chinese · Lunch
Pork and Mushroom Dumplings
Steamed dumplings filled with ground pork, shiitake mushrooms, scallion, and ginger in a soy-sesame filling, wrapped in thin wheat wrappers. Cooked in a bamboo steamer until translucent, served with black vinegar and soy dipping sauce. A classic Chinese dim sum staple.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
437Calories
22.6gProtein
15.3gFat
51.5gCarbs
2.4gSugar
3.2gFiber
1380mgSodium
75mgChol
5.3gSat Fat
548mgPotassium
51mgCalcium
3.1mgIron
0.8mcgVitamin B12
3.4mgVitamin C
low-calorie
low-cholesterol
rich-umami
all-time-classics
low-calorie
Instructions
1
Prep
Rehydrate dried shiitake mushrooms in warm water for 15 minutes until soft, drain, then mince finely. Grate ginger and chop scallion.
2
Build
Combine ground pork, minced shiitake, scallion, ginger, soy sauce, sesame oil, shaoxing wine, salt, and white pepper; stir with chopsticks one direction until glossy.
3
Chill
Cover filling bowl and refrigerate for 15 minutes until mixture firms up.
4
Wrap
Place wrapper in palm, spoon 1 tablespoon filling into centre, dust fingers with cornstarch, then pleat edges closed into purse shape.
5
Steam
Arrange dumplings with space between in parchment-lined bamboo steamer over boiling water; steam on high heat 8–10 minutes until wrappers turn translucent.
6
Plate
Transfer dumplings to plate and serve immediately with black vinegar and soy dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g ground pork
- 1.4 oz20g, about 2 dried shiitake mushrooms dried shiitake mushroom
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 4 tsp4 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp shaoxing wine
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 2020 round dumpling wrappers (about 2.5 oz/70g)
- 2 tbsp2 tbsp cornstarch, for dusting
- 4 tsp4 tsp black vinegar, for dipping
- 2 tsp2 tsp soy sauce, for dipping
