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
 

Dumplings

  • 1 pack Shanghai dumpling wrappers, about 40
  • 2 tbsp oil
  • ½ cup water
  • Chili oil, for serving
  • Scallion greens, sliced (for garnish)

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
1
  • egg white
  • 3 scallions, finely chopped
  • 3 tbsp heated neutral oil

Dipping Sauce

  • 2 tbsp light soy sauce
  • 1 tbsp black vinegar
  • Scallion greens, sliced

Instructions
 

  1. Prep the mushrooms
Rehydrate dried shiitake mushrooms in hot water until softened. Finely chop and set aside.
  2. Make the filling
In a large bowl, combine pork, mushrooms, ginger, soy sauce, white pepper, salt, egg white, and scallions.
Pour in the heated oil and mix well in one direction until sticky and cohesive.
  3. Fold the dumplings
Add 1 tbsp filling to the center of a wrapper.
Wet the edges, pinch the center closed, then pleat one side at a time until sealed.
  4. Pan-fry & steam
Heat 2 tbsp oil in a skillet over medium heat.
Add dumplings in a single layer and cook 1 minute until golden on the bottom.
Add ½ cup water, cover, and steam ~5 minutes until water evaporates.
  5. Crisp the bottoms
Remove lid and continue cooking until the bottoms are crisp and browned.
  6. Serve
Mix dipping sauce ingredients in a small bowl.
Drizzle dumplings with chili oil and garnish with 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.
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