I mean…sure, it was when I was elbow deep in folding about 100 dumplings. But then I quickly shook off the momentary doubt and kept on assembling.
Because dumplings make the world better!
Too much of a stretch?
Sorry…I was on a dumplings high.
The predominant ingredients in the filling are ground pork and shiitake mushrooms – the perfect pairing.
It’s because I primarily use the dried shiitakes in order to extract a “mushroom liquid” during the rehydration process. I slowly incorporate this mushroom liquid into the ground pork to not only flavor the meat but it also results in a great texture while producing a juicier filling.
Just like when you’re making hamburgers, you need some of that fat for a juicier filling.
Once you have these beauties filled and folded, you can opt to cook them any way that tickles your fancy. I generally either boil or pan-fry them and have included instructions for both below. But if you’re in a steaming or deep-fry mood, go for it!
Heck, I often throw some into my instant ramen!
Versatility people – it’s a beautiful thing! ❤
Pork and Shiitake Mushroom Dumplings
Makes approximately 40 dumplings
2 ounces dried shiitake mushrooms*
1 cup boiling water
2 cups finely chopped Napa cabbage
kosher salt, divided
1 pound ground pork
½ teaspoon Sichuan pepper flakes
½ teaspoon black pepper
2 cups minced fresh shiitake mushrooms
½ cup chopped scallions, plus more for garnish
2 tablespoons finely minced shallots
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 tablespoons soy sauce (more, if needed)
2 tablespoons Shaoxing wine or other preferred rice wine
2 teaspoons toasted sesame oil
¼ teaspoon ground coriander
1 package Shanghai-style dumpling wrappers (50 count) + water to moisten
1/4 teaspoon toasted sesame seeds
2 tablespoons soy sauce
3 tablespoons Chinkiang black vinegar
1 tablespoon sesame oil
½ tablespoon sugar
½ teaspoon finely minced ginger
2 tablespoons homemade Sichuan Chili Oil (both the oil and flakes), more to taste
Rehydrate the dried shiitake mushrooms* by placing them in a small bowl and pour the boiling water over them. Set aside for 20 minutes until the mushrooms have rehydrated. Gently squeeze the excess liquid from the mushrooms (reserving the “mushroom liquid”) and finely dice them. Set aside.
Place the chopped cabbage in a colander set over a bowl. Sprinkle with 1 teaspoon salt and let sit for about 20 minutes. Wrap the cabbage in a cheesecloth or clean kitchen towel. Squeeze out and discard the excess liquid and place the drained cabbage back in the colander.
Place the ground pork in a large bowl and add in the Sichuan pepper flakes, black pepper and ½ teaspoon salt. Using chopsticks, swirl the meat in a clockwise direction while gradually adding 4 tablespoons of the mushroom liquid. Keeping swirling until the liquid has fully incorporated into the ground pork. To the bowl, add both mushrooms, cabbage, scallions, shallots, ginger, garlic, soy sauce, Shaoxing wine, sesame oil and ground coriander. Using cleans hands, mix the filling until thoroughly combined.
Test the filling by taking a small spoonful of the mixture and pan fry in a nonstick skillet for 1-2 minutes on each side. Taste and adjust for seasonings.
Begin assembly of the dumplings. Lay one dumpling wrapper on a flat surface or in the palm of your hand. Dip your finger in water and moisten the edge of the wrapper. Place a spoonful of filling in the center of the wrapper. Fold the dumpling in half and pinch the center together. Starting from the center, make about 4-5 pleats on the right side of the dumpling. Repeat with the left side of the dumpling so that all the pleats point towards the center. This will also create a flat bottom to allow the dumpling to sit upright and form a slight crescent shape. Place the dumpling on a baking sheet and continue until all the filling/wrappers have been used.**
Prepare the dipping sauce by whisking all of the ingredients together and set aside.
Cook the Dumplings
Boiled Dumplings: Bring a large pot of water to a boil. Add the dumplings to the pot (no more than a 9 or 10 at a time, depending on how large your pot is) and lower the heat so that it’s at a steady but not rapid boil. Stir frequently so that they do not stick together. Allow the dumplings to cook for about 5 or 6 minutes or until the filling has cooked through. Use a large slotted spoon or kitchen spider to remove and drain the dumplings. Transfer to a serving dish and spoon the sauce over them. Garnish with scallions, and sesame seeds. Serve immediately.
Pan-Fried Dumplings: Heat a large frying skillet to medium-high heat with 2 tablespoon of oil. Place a single layer of the dumplings in the skillet. Fry the dumplings for 1-2 minutes until the bottoms are golden. Carefully pour in about ½ cup of water and immediately place a tight fitting lid on top. Lower the heat to medium-low and allow the dumplings to steam for 4-5 minutes. Remove the lid and cook until all the water has evaporated. Transfer the dumplings to a platter and sprinkle the tops with scallions and toasted sesame seeds. Serve immediately with the dipping sauce on the side.
*If using whole dried shiitake mushrooms, quarter them before hydrating.
**If you would like to freeze the uncooked dumplings, place the baking sheet directly into freezer for 4-5 hours after you have assembled them. Be sure that the dumplings are in a single layer and are not touching each other. Once the dumplings have froze, you may transfer them to a sealed container. They can be kept in the freezer for a few months and should be cooked frozen. Add 1-2 additional minutes to the cooking time.