Making dumplings at home is one of those projects that feels both comforting and rewarding. Especially when these Pork and Mushroom Dumplings are one of my favorites. The filling is tender and aromatic, and when paired with that crispy golden bottom, every bite is so good.

I love making a big batch at once so I can cook some right away and freeze the rest for later. It makes weeknight meals so much easier. You can choose to pan-fry, steam, or boil them when you’re ready and there’s no need to defrost!

Whether you enjoy them as a main dish, a shared appetizer, or a comforting snack, these dumplings always hit the spot.

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Pork and Mushroom Dumplings

Maggie Wu
40 Dumplings
Savory, juicy, and packed with umami from rehydrated shiitake mushrooms. Pan-fried and steamed until crisp on the bottom and tender inside.
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Prep Time: 45 minutes
Cook Time: 15 minutes

Ingredients
 

  • 1 pack Shanghai dumpling wrappers, about 40
  • 2 tbsp oil
  • ½ cup water
  • Chili oil, for serving
  • Scallion green, chopped

Filling

  • 1 lb ground pork
  • 5 oz dried shiitake mushrooms, rehydrated & finely chopped
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce
  • ¼ tsp white pepper
  • ½ tsp salt
  • egg white
  • 3 scallions, finely chopped
  • 3 tbsp heated neutral oil, canola, vegetable, or advocado oil

Dipping Sauce

  • 2 tbsp soy sauce
  • 1 tbsp Chinese black vinegar
  • 1 Scallion green, sliced

Instructions
 

  1. Soak the dried shiitake mushrooms in room temperature water for 1 hr, or in hot water for 15–20 minutes, until completely softened. Drain, finely chop, and set aside.
  2. In a large bowl, combine the ground pork, chopped shiitake mushrooms, ginger, soy sauce, white pepper, salt, egg white, and scallions. Pour in the heated oil and stir in one direction until the filling becomes sticky and well combined.
  3. Place about 1 tablespoon of filling in the center of each dumpling wrapper. Lightly wet the edges with water, pinch the center together, then pleat and seal the edges.
  4. Heat 2 tbsp oil in a large skillet over medium heat. Arrange the dumplings in a single layer and cook for about 1 minute, until the bottoms are lightly golden.
  5. Carefully add 1/3 to 1/2 cup water, or enough to come about halfway up the sides of the dumplings. Immediately cover and steam for about 5 minutes, or until most of the water has evaporated and the pork is cooked through.
  6. Remove the lid and continue cooking until the remaining water has completely evaporated and the bottoms of the dumplings are golden and crisp.
  7. Mix the dipping sauce ingredients together in a small bowl. Serve the dumplings with the dipping sauce, or drizzle with chili oil and garnish with chopped scallions.

Notes

Freezing & Storage:

  • Uncooked dumplings freeze best.
  • Place on a tray, freeze until solid, then transfer to a freezer bag.
  • Cook straight from frozen. Do not thaw!
  • Add 1–2 extra minutes to cooking time.
Calories: 58kcal, Carbohydrates: 3g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 8mg, Sodium: 138mg, Potassium: 95mg, Fiber: 0.5g, Sugar: 0.1g, Vitamin A: 13IU, Vitamin C: 0.4mg, Calcium: 3mg, Iron: 0.2mg
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