Mushroom and Pork Dumplings

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Mushroom and Pork Dumplings

A dish large enough for a party


1 Package Maitake 
1 Package Eryngii (King Trumpet) 
1/2 Bundle Nira (Garlic Chives), use chives as a substitute   
100g Bean Sprouts 
1/3 pound (150g) Ground Pork 
1 Piece (1 1/2 inch) Ginger
1 Clove Garlic 
1 Tsp Soy Sauce 
2 Tsp Oyster Sauce
1 Tsp Sesame Oil 
1 Tbsp Corn Starch 
Pepper, to taste
25 Sheets Spring Roll Wrappers 
1/2 Cup Water


  1. Finely chop King Trumpet, Maitake, ginger, garlic and Nira. In a pot boil bean sprouts until tender then wrap in a paper towel, removing the moisture. Rough Chop the Bean Sprouts. 
  2. In a bowl, add ground pork, mushrooms, ginger, garlic, and nira and mix together. Next add soy sauce, oyster sauce, sesame oil, cornstarch, and pepper then mix together until all ingredients are evenly incorporated
  3. In a pan, heat oil. Fill dumpling wrappers with you pork filling.  Once dumplings are made, place dumplings into the pan and lower the heat to a medium. When they start to make sounds, add water and cover to steam for about 7 minutes. When most of the moisture disappears place on a dish and serve with your favorite sauce. 

Recipe and Video adapted from