Simple Pork & Mushroom Dumplings
Servings 4 servings
- 1 tablespoon butter
- 1 cup button mushrooms, diced small
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound ground pork
- 1 tablespoon fresh grated ginger
- 2 teaspoons soy sauce
- 2 tablespoons dry sherry
- ½ cup purple cabbage, diced small
- 1 package wonton wrappers (about 40)
- ¼ cup water
- Extra soy sauce and red chili flakes, for serving (optional)
Make the Filling:
Melt the butter in a saute pan over medium heat. Saute the chopped mushrooms with a pinch each of the salt and pepper until soft (5-8 minutes). Remove the mushrooms from heat and allow to cool.
Break the ground pork up into a large bowl, and combine with the ginger, soy sauce, sherry, sautéed mushrooms, and remaining salt and pepper. Fold in the diced purple cabbage. Chill for at least 10-15 minutes (or up to overnight).
Assemble the Dumplings:
First, set up your work station: On a clean flat surface (I like to use a cutting board), set out a small bowl of water and open your package of wonton wrappers. Lay a damp cloth over the package to keep the wrappers from drying out. Set the bowl of mushroom pork filling nearby.
Working one at a time, place a wonton wrapper in front of you and use your finger to wet the edges. Place a tablespoon of the mushroom pork filling in the center of the wonton and fold into your preferred shape (see note below). Set finished wontons on a plate and repeat until you run out of filling or wrappers.
Bring a large pot of water to boil. Drop the wontons in, stirring gently once to keep them from sticking to the bottom of the pot. Let the water come back to a gentle boil, and cook the wontons for 6-8 minutes until cooked through. Dumplings are usually ready about one minute after they float to the surface (you can always sacrifice one wonton, cutting it in half to check for doneness if needed).
Serve your simple pork & mushroom dumplings with a side of soy sauce for dipping, sprinkled with some chili flakes if you like a little heat.
Dumplings can be stored in the fridge 2-3 days in an airtight container. For longer term storage, spread the uncooked dumblings out on a baking sheet covered with a sheet of parchment paper. Freeze individually 1-2 hours, and then transfer to a freezer-safe Ziploc bag. To cook, follow instructions above, dropping the frozen dumplings into the boiling water. They may need another 2-3 minutes, but will come out deliciously! Use frozen dumplings within 2-3 months.
Folding Dumpling Wrappers: There are so many types of dumpling shapes. For these, I folded the square wonton wrappers into a simple pleated shape. For step-by-step instructions on a few different shapes, check out Food52's excellent article on How to Make Dumplings Without a Recipe.
Serving: 10dumplings | Calories: 347kcal | Carbohydrates: 50g | Protein: 12g | Fat: 8g | Cholesterol: 26mg | Potassium: 97mg | Sugar: 3g | Vitamin C: 7.4mg | Calcium: 40mg | Iron: 3.1mg