Fried Pork and Mushroom Dumplings

Fried Pork and Mushroom Dumplings


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Pork, prawns and two kinds of mushrooms make these Chinese dumplings really special and extra flavourful.

Amanda's little kitchen

Serves: 5 

  • 1 kg pork mince
  • 500g prawns, chopped
  • 120g fresh mushrooms, stalks removed and finely chopped
  • 25g dried wood ear mushrooms, soaked until soft and finely chopped
  • 5 spring onions, finely chopped
  • 70g rocket, finely chopped
  • 70g snow pea sprouts, finely chopped
  • 2 eggs
  • 3 tablespoons light soy sauce
  • 3 tablespoons Chinese cooking wine
  • 3 tablespoons sesame oil
  • salt to taste
  • 1 packet dumpling wrappers

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Combine the mince, prawns, mushrooms, spring onions, rocket and snow pea sprouts. Stir in the eggs, soy sauce, wine, sesame oil and salt to taste.
  2. Spoon a little of the filling into the centre of each dumpling wrapper and press the edges together to seal.
  3. Heat a little oil in a frypan over medium heat. Arrange the dumplings in the pan neatly and fry for 2 minutes. Pour in enough water to reach just half the height of the dumplings. Cover with a lid and cook over low heat for 5 minutes. When the water has almost evaporated, remove the lid and cook over medium heat until the bottom of the dumplings are crispy. Cover the pan with a large plate, flip the pan over, and serve.

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