Steamed Pork Dumplings

Steamed Pork Dumpling Recipe Ingredients

Ground Pork – feel free to use lean or regular ground pork for this recipe. If you wanted to, you could easily swap it for either ground turkey or ground chicken, hardly impacting the overall taste. 

Napa Cabbage – Also referred to as Chinese Cabbage, is essential in these dumplings. It is a cruciferous vegetable (like broccoli, cauliflower and Bok choy) that is full of vitamin C and a good source of calcium. While it stores well in the fridge, it is a great addition to a variety of dishes. I most often add it to stir-fries and soups, though it can also be eaten raw. The stem-part holds up well once cooked, and takes in much of the flavour that it is cooked with. Otherwise, it has a fairly mild flavour. When dicing it for this recipe, it should be chopped finely.

Green Onions – Also known as scallions give these dumplings a mild onion flavour. It’s also a nice pop of colour inside the filling. You’ll want to slice a couple extra for garnish or to add to the dumpling sauce.

Shiitake Mushrooms – These mushrooms are not your everyday button or cremini mushrooms! These are quite the superfood, full of numerous health benefits that include boosting the immune system, fighting off bacterial contamination, helping with inflammation, and are a good source or potassium and vitamin D. What a powerhouse! However, these mushrooms must be prepared in a certain way to be safe to eat.

If you are buying them fresh, often the stems are trimmed quite short. You’ll want to remove it before dicing the tops for the filling. The stems are tough to eat, though can be reserved for part of a tasty broth at a later time. If you are buying them dried, you’ll want to soak them in hot water for at least 20 minutes, then take the time to thoroughly rinse them.

Unlike many other mushrooms, Shiitakes need to be fully cooked before being consumed. If being cooked whole, they would take about 5-7 minutes. The time it takes to steam the dumplings will be sufficient for cooking these.

I will say that more recently, I’ve had a harder time finding fresh ones at the grocery store, and when they are in stock, the price is beyond what I am willing to pay. Dried shiitakes are very economical. They can also be replaced with Cremini or King mushrooms.

Baby Bok Choy – Baby Bok Choy is slightly sweeter than regular Bok Choy. It is a source of fibre, beta-carotene, and other vitamins. You’ll want to trim the leaves at the base and give them a good rinse, as dirt and other things can be caught in the stems. I use a salad spinner after wards to quickly remove most excess water before slicing them up. Similar to the Napa Cabbage, it should be finely chopped.

Bamboo Shoots – These add a nice texture to the dumpling fillings. Bamboo shoots will retain their shape, even when cooked. They have a slightly sweet and earthy taste to them. While you can find them fresh, they require specific preparation in order to make them edible. Therefore, I recommend buying them canned. The work has been done for you, and you can even find ones that are julienned to minimize your dicing efforts even further.

Garlic– Fresh garlic is a must! You will want to mince the garlic. Personally, I prefer to use a rasp, as I find it works much faster than with a knife. I use the rasp again in this recipe when I go to add the ginger.

Ginger – Fresh ginger is preferred here over ground ginger. I always keep some on hand in the freezer. That way, when I need it, I simply use a rasp to grate it into any recipe. Feel free to mince it if you are using fresh.

Soy Sauce – If you’ve ever been inside an Asian grocery store, it is amazing how many different varieties of soy sauce are out there! Like most things, if you find one that you like that fits your price point, then go with that. Keep in mind that you can find ones with reduced sodium and that are gluten-free. I recommend finding a light soy sauce for this recipe, though ultimately, any will work.

Corn Starch – This is added to help thicken the sauce component of the pork dumplings. As the filling is cooked through, many of the vegetables release water. The addition of corn starch helps to combine that water with the soy sauce and create a nice, overall taste.

Sesame Oil – This is an excellent addition to any pantry. Light sesame oil can be used for stir fries and other dishes, as it has a high heat tolerance. Toasted sesame oil has a distinctive aroma and taste, and is best reserved for dressings or marinades. While it may seem more expensive compared to other cooking oils on the market, a little bit will go a long way, and most recipes require only a minimal amount.

Sriracha – This recipe does not call for a large amount of Sriracha. In the end, it provides a bit of flavour, without adding any heat. Feel free to adjust the quantity as you please. Afterall, it often joins us at the table once we sit down to eat, as each of my family member have their own preferences.