Pork and mushroom dumplings are so easy and fun to make at home.
There really is no excuse. You can buy the wrappers at any Asian supermarket nowadays (or make them simply if you have the time.)
Making your own filling means you can control exactly what goes into them. Get creative – my recipe is a starter guide for you but you can play around with the flavour and tweak the seasoning until it works for you.
Pork and Mushroom Dumplings
Pork and Mushroom Dumplings -Chris and Morgan so love dumplings. This is a filling we made when we went on TVNZ Good Morning together 🙂
- 200 g ground pork
- 4 button mushrooms finely chopped
- 1 spring onion finely chopped
- 1 tbsp fresh ginger peeled and grated
- 2 tbsp light soy sauce
- 2 tbsp Shaohsing rice wine
- 2 tsp toasted sesame oil
- 1 Tbs potato starch or cornflour
- 30 round dumpling skins
- grape seed oil
- boiling water
Prepare all the filling ingredients and combine in a non reactive bowl.
Use your hands to mix well together.
Take a teaspoon full of the mixture and place in the centre of a wrapper. Wet your fingers and run around the outside rim of the circle. Fold into a half moon shape and pinch together - you can keep them simple or you can pleat one side against the other.
Once you have all the dumpling mixture wrapped then you can freeze them or store them in the fridge or cook them straight away!
Heat some grapeseed oil in a frypan with a decent rim. Once the oil is hot, gently put rows of dumplings into the oil to caramelise their bases. This will take around 2 minutes. Once your dumplings are coloured underneath, carefully pour enough boiling water into the frypan to come up to about half way. The dumplings will ‘steam’ in this water. Cover the pan and allow to steam for around 3 minutes. You can check one dumpling to make sure that the filling is cooked through.
If you make loads of dumplings, then you need to work out what to do with them to store them. If they touch each other, they will stick. If you think you will cook them later in the day, then line a tray with non stick baking paper and a smattering of flour. Line the dumplings up in rows, not touching, and pop in the fridge until use.[br]TIP 2: To freeze your dumplings. Line the dumplings up on a tray - or onto a freezer shelf lined with baking paper. You need to freeze them in rows and not touching each other, so that they don't stick to one another. Once frozen, you can tumble them into freezer/ziplock bags and throw them into the freezer for future use. You can cook straight from frozen