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.

Serves: 12
Serving Size: 3 dumplings
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.

Nutrition information

(Amount per serving)

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