Pork Dumplings

These classic pork dumplings offer a perfect balance of tender meat and earthy, rehydrated black mushrooms. The filling is seasoned with aromatic sesame oil, white pepper, and soy sauce, creating a rich, umami-packed bite. Wrapped in delicate siu mai skins and steamed to perfection, they retain a juicy interior while developing a slight chew. These dumplings are versatile enough for a quick lunch, a hearty appetizer, or a comforting weeknight dinner. They pair beautifully with a simple dipping sauce of soy and sesame oil. Easy to assemble and cook, this recipe brings restaurant-quality dim sum flavor to your home kitchen with minimal fuss.

Cooking Method: Boiling, Steaming

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 386.5

Description

These classic pork dumplings offer a perfect balance of tender meat and earthy, rehydrated black mushrooms. The filling is seasoned with aromatic sesame oil, white pepper, and soy sauce, creating a rich, umami-packed bite. Wrapped in delicate siu mai skins and steamed to perfection, they retain a juicy interior while developing a slight chew. These dumplings are versatile enough for a quick lunch, a hearty appetizer, or a comforting weeknight dinner. They pair beautifully with a simple dipping sauce of soy and sesame oil. Easy to assemble and cook, this recipe brings restaurant-quality dim sum flavor to your home kitchen with minimal fuss.

Ingredients

8 Dried Black mushrooms
1 pound Lean ground pork
1/2 cup Chopped bamboo shoots
1/4 cup Chopped green onions
1 Egg White
2 tablespoon Cornstarch
2 teaspoon Salt
2 teaspoon Light soy sauce
1/2 teaspoon Sesame oil
1/4 teaspoon White pepper
1 pound Siu mai skins
1/4 cup Light soy sauce
1/8 teaspoon Sesame oil

Directions

1
Soak dried black mushrooms in hot water for 20 minutes or until soft.
2
Drain the mushrooms, rinse them in warm water, and drain again.
3
Squeeze out excess moisture from the mushrooms, remove and discard stems, then finely chop the caps.
4
In a large bowl, mix together the chopped mushrooms, ground pork, chopped bamboo shoots, green onions, egg white, cornstarch, salt, light soy sauce, sesame oil, and white pepper.
5
Place a siu mai skin in the palm of your hand (keep remaining skins covered with plastic wrap to prevent drying).
6
Place 1 tablespoon of the pork mixture in the center of the skin.
7
Bring the edge of the skin up the side of the filling, leaving the top open to form the dumpling shape.
8
Repeat the process with the remaining skins and filling.
9
Place the formed dumplings in a single layer on a rack in a steamer.
10
Cover the steamer and steam over boiling water for 20 minutes, adding boiling water to the pot if necessary to maintain steam.
11
While the dumplings steam, mix together the remaining light soy sauce and sesame oil for the dipping sauce.
12
Serve the hot dumplings immediately with the prepared dipping sauce.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 386.5kcal

% Daily Value *
Total Fat 17.4g27%
Saturated Fat 5.9g30%
Cholesterol 90.8mg31%
Sodium 1250mg53%
Total Carbohydrate 19.4g7%
Dietary Fiber 2.5g10%
Sugars 4.8g
Protein 38.8g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Wonton skins can be substituted for siu mai skins if preferred. If using wonton skins, cut off the corners to create a circular shape.

Keep unused dumpling skins covered with plastic wrap or a damp cloth while assembling to prevent them from drying out and cracking.

Ensure the water in the steamer is boiling before placing the rack with dumplings inside to ensure proper cooking.

Keywords: pork, dumplings, siu mai, mushrooms, steamed, dim sum, appetizer, chinese, asian, soy sauce, sesame oil, ground pork, black mushrooms, bamboo shoots, green onions, cornstarch, white pepper, dim sum skins, homemade

Read it online: https://www.chefs-mate.com/recipe/pork-dumplings/