Pork Dumplings

Twohey/Kealey family favourite that may become tradition in your home! Make a double batch and freeze for last minute appetizer, soup or with curried coconut cream sauce over steamed vegetables. Wonton wrappers become more tender after steaming than the round dumpling wrappers.

Serves: makes 50 dumplings
Prep Time: 30 minutes
Cook Time: 18-25 minutes
Freezer Time: 30-40 minutes


1 cup (250 mL) finely chopped re-hydrated black mushrooms

½ cup (125 mL) finely chopped canned bamboo shoots

1 lb (454 g) lean ground pork

¼ cup (50 mL) finely chopped green onions

1 egg white

2 tbsp (25 mL) corn starch

1 tsp (5 mL) salt

2 tsp (10 mL) light soy sauce

½  tsp (2.5 mL) sesame oil

¼  tsp (1 mL) pepper

1 pkg wonton wrappers (about 50)

lettuce leaves for steaming (optional)

Dipping sauce:

¼  cup (50 mL) light soy sauce

¼  tsp (1 mL) sesame oil


Cooking Instructions:

**Soak dried black mushrooms in warm water until soft, about 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems; chop caps finely to amke 1 cup (250 mL). In medium bowl, gently combine chopped mushrooms, bamboo shoots, pork, green onions, egg white, corn starch, salt, soy sauce, sesame oil and pepper. Place 1 large tsp (5 mL) of pork mixture in center of circle and bring edges up around the filling leaving top open. Place dumpling on a tray and cover with plastic wrap to prevent drying out, repeat with remaining mixture. To Freeze: Place covered tray in freezer for 30-40 minutes or until dumplings are partially frozen. Place frozen dumplings into freezer bag or container for up to 2 months. Cook from fresh or frozen: Line bamboo steamer with lettuce leaves to prevent sticking. Place dumplings in a single layer, open side up on lettuce leaves; cover and steam over gently boiling water for 18-25 minutes. To serve: mix 1/4 cup (50 mL) light soy sauce and 1/4 tsp (1 mL) sesame oil; serve with dumplings.