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Crispy Pork and Shiitake Mushroom Dumplings with Toasted Sesame Dipping Sauce

These dumplings from Chef Christopher Lee will be the hit of the party. Enlist a friend or family member to help you assemble them and it will seem effortless. Or, see Make Ahead Tip for freezing directions.

25 mins Prep time 20 mins Cook time
25 mins Prep time
20 mins Cook time
  • For the Dipping Sauce, mix all ingredients in medium bowl. Set aside.

  • For the Dumplings, place pork and mushrooms in food processor; cover. Pulse until blended. Add 1 of the eggs, cilantro, garlic powder, ginger, cayenne pepper and salt. Pulse until well mixed. Beat remaining egg in small bowl.

  • To form dumplings, place about 1 level tablespoon meat mixture in center of each wrapper. Moisten edge of wrapper with egg. Fold in half to form a half moon shape, pressing edges together to seal.

  • Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add 10 of the dumplings; cook 1 to 1 1/2 minutes or until bottoms are golden brown. Gradually add 1/4 cup of the water; cover. Reduce heat to medium-low; cook 3 to 4 minutes or until filling is cooked through and water has evaporated. Remove dumplings to serving plate; keep warm. Wipe skillet dry. Repeat with remaining oil, dumplings and water. Serve dumplings with warmed dipping sauce.

Cooking tip

Make Ahead Tip: Place uncooked dumplings in single layer between wax paper in airtight container. Freeze up to 2 weeks. Cook dumplings without thawing, increasing initial cook time to 3 minutes. Add 1/2 cup water then cook 4 minutes.

This recipe was created by Christopher Lee, Executive Chef at New York’s Aureole restaurant.

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Nutrition information

(Amount per serving)

  • Calories: 228Cholesterol: 64mg
  • Sodium: 615mgProtein: 12g
  • Total Fat: 12gFiber: 1g
  • Carbohydrate: 18g

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