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Pork & Shiitake Dumplings

So good it'll be hard not to make them again!
Course Dinner, Main Course, Snack
Cuisine Asian, Australian, Chinese
Keyword Chinese Dumplings, Pork Dumplings, Pork Fried Dumplings, Pork Shiitake Dumplings
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 30 dumplings
Calories 63kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • mixing bowl
  • Blender
  • frying pan w/ lid
  • measuring/weighing utensils

Ingredients

Dumplings

  • 30 dumpling wrappers
  • 350 g pork mince
  • 100 g shiitake mushrooms
  • 50 g savoy cabbage
  • 1 tsp ginger
  • 1 tbsp kecap manis
  • 1 tsp sesame oil

Sauce

  • 6 tbsp szechuan chilli oil
  • 1 spring onion
  • 2 tbsp kecap manis
  • 1 tsp garlic
  • 1 tsp ginger
  • 1 tbsp Chinese black vinegar

Other

  • bowl of water

Instructions

Sauce

  • Slice the spring onion finely
  • Mix all ingredients together and set aside in the fridge

Dumplings

  • Blend the cabbage & shiitake mushrooms together
  • Mix the mushroom mixture with pork, sesame, kecap & ginger
  • Place 1 tbsp of pork mixture into center of the dumpling
  • Using your finger wipe the top half of the dumpling wrapper with a little water
  • Fold the dumpling wrapper in half to form a semi-circle, pinching it at the top
  • You can either just pinch all the way round pushing the air out and sealing the wrappers edges or see the next step
  • To add 2 folds/pleats to each side of your dumpling you need to crimp/fold one side of the wrapper back towards the center to make a pleat. Repeat this with the other side until you have 2 identical pleats.
  • Next, make another pleat next to the first ones a little closer to the edge of the wrapper (see pics)

Cooking The Dumplings

  • You can simply boil the dumplings for 2-3 minutes. Do this buy adding them to boiling water. Once the water is boiling after adding the dumplings pour in ½ cup of cold water and allow the water to boil again. Once boiling add another ½ cup of cold water. Repeat once more and your dumplings will be ready
  • Remove and toss in the sauce

Frying/Pot-Stickers

  • On medium heat add 1 tbsp oil to a non-stick pan.
  • Place the dumplings (flat side down) into the oil and cook for 2 minutes. I usually cook 5-7 at a time for 1 portion
  • Add ¼ cup of water to the pan and cover with a lid – be careful as the oil/water will spit
  • Cook for 5 minutes covered, adding more water if necessary
  • Remove to a bowl and drizzle with some sauce

Notes

Tips/Tricks

  • dumplings won't last long in the fridge as the wrapper will go soggy so if you aren’t using them within a couple hours place them on a baking tray and into the freezer. Once frozen you can put them in a ziplock bag
  • when cooking dumplings from the frozen. Separate them onto a baking tray and allow to defrost for about 10 minutes (enough time to make a dipping sauce), follow the instructions above but allow to steam for about 7 minutes to ensure fully cooked
  • BE CAREFUL when adding the water as your pan will spit so be quick with the lid 😉
  • you can substitute other mushrooms instead of shiitake if you can get any
  • blending the vegetables first will allow them to mix evenly into the pork mince – it also hides them from the kids 😉

Nutrition

Calories: 63kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 83mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg