Mushroom, Pork and Shrimp Dumplings

Name: Mushroom, Pork and Shrimp Dumplings
Total time: 45 min
Cuisine: Chinese
Ingredients: ¾ ounces Dried shiitake mushroom caps; ½ pound Ground pork (preferably from pork butt); ½ pound Large shrimp, shelled, deveined, and finely chopped; 2 Scallions, thinly sliced; ⅓ cup Canned water chestnuts, drained and finely chopped; 2 tablespoons Fresh ginger, peeled and minced; 1½ tablespoons Soy sauce; 1½ tablespoons Shaoxing wine; ½ tablespoon Toasted sesame oil; ½ tablespoon Sugar; 1½ teaspoons Kosher salt; 1 Large egg white; 1 tablespoon Cornstarch; 36 Basic dumpling wrappers; Canola oil, for frying

Recipe GLPRa15fd982c05e76

Chinese

Appetizer

45 min

Stovetop

Pan-fried dumplings filled with a savory mixture of shiitake mushrooms, ground pork, and finely chopped shrimp, seasoned with ginger, soy sauce, and sesame oil. These delicate parcels are crispy on the outside and tender within, making them an authentic Chinese appetizer or light main course.

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Ingredients

¾ ounces Dried shiitake mushroom caps

½ pound Ground pork (preferably from pork butt)

½ pound Large shrimp, shelled, deveined, and finely chopped

2 Scallions, thinly sliced

⅓ cup Canned water chestnuts, drained and finely chopped

2 tablespoons Fresh ginger, peeled and minced

1½ tablespoons Soy sauce

1½ tablespoons Shaoxing wine

½ tablespoon Toasted sesame oil

½ tablespoon Sugar

1½ teaspoons Kosher salt

1 Large egg white

1 tablespoon Cornstarch

36 Basic dumpling wrappers

Canola oil, for frying

Directions

Rehydrate the dried shiitake mushroom caps in hot water for 15 minutes until softened. Drain well, squeeze out excess moisture, and finely mince the mushrooms.
In a large bowl, combine the ground pork, finely chopped shrimp, minced shiitake mushrooms, sliced scallions, chopped water chestnuts, minced ginger, soy sauce, Shaoxing wine, toasted sesame oil, sugar, and kosher salt. Mix thoroughly until well combined.
Add the egg white and cornstarch to the filling mixture and stir until the binder is evenly distributed throughout.
Place approximately 1 teaspoon of filling in the center of each dumpling wrapper. Moisten the edges with water, fold in half to create a semicircle, then fold and crimp the edges to seal securely.
Heat canola oil in a large skillet over medium-high heat. Once hot, carefully place dumplings flat-side down in the oil and fry for 3-4 minutes until the bottoms are golden and crispy.
Add 1/4 cup water to the skillet, cover immediately with a lid, and reduce heat to medium. Steam for 5-6 minutes until the water is mostly evaporated and the dumplings are cooked through (ensure the pork and shrimp have reached an internal temperature of 160°F).
Uncover the skillet, increase heat to medium-high, and cook for another 1-2 minutes to re-crisp the bottoms if desired. Transfer to a serving platter and serve immediately.

Comments

Grocery List Plus Editorial Staff4

The filling ingredients are all available at Charlotte chains—Walmart and Harris Teeter stock shiitake mushrooms, water chestnuts, and Shaoxing wine—but the 45-minute estimate skips the 15–20 minutes of hand-pleating or folding dumplings, making true prep-to-table closer to 60–75 minutes depending on your speed. Ingredient costs are moderate; pork and shrimp drive the price per serving to roughly $3–4, reasonable for a brothy appetizer or light main. The real asset is that this freezes beautifully once folded, and reheats well in a steamer, making it a worthwhile weekend project for multiple weeknight meals. Save this for a night when you have time to settle in, or when you can fold a batch ahead.