Steamed pork and mushroom dumplings
Steamed dumplings with a pork and wood ear mushroom filling.
Active time1 h
Cooking12 min
Total1 h 30 minResting : 30 min
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Ingredients
- 300 g minced pork
- 10 g dried wood ear mushrooms
- 150 ml water
- 300 g wheat flour
- 20 ml soy sauce
- 30 ml black vinegar
Preparation
Knead the flour with the 150 ml of lukewarm water for 8 minutes to make a pliable dough. Cover and leave to rest for 30 minutes.
150 ml water300 g wheat flour- mixing bowl
Meanwhile, soak the mushrooms for 20 minutes in separate hot water according to the packet instructions, then rinse and chop, removing any tough parts.
10 g dried wood ear mushrooms- bowl
- knife
Mix the pork, mushrooms and half the soy sauce. Divide the dough into 24 pieces, roll them into small discs and place a spoonful of filling in the centre of each. Moisten the edges, fold over and seal.
300 g minced pork20 ml soy sauce- mixing bowl
- rolling pin
Place on perforated baking paper in a steamer basket. Cook for 12 minutes per batch until the filling is cooked through. Use two baskets to cook them at the same time. Use a food thermometer to check that the centre of the filling reaches at least 71 °C. Continue cooking if necessary. Serve with the black vinegar and remaining soy sauce.
30 ml black vinegar- saucepan
- steamer basket
- baking paper
- food thermometer
Allergens
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration