Pork, Ginger & Mushroom Shumai Dumplings

We love asian dumplings in our house and they're one of our 'go-to' foods if we're not in the mood to put much effort in meals. I tend to make large batches and freeze so there's always some kind of asian dumpling stashed away in my freezer. With my sister and her family in town, I planned an Asian inspired dinner and included these Pork, Ginger & Mushroom Shumai Dumplings as an appetizer. These were amazing and full of flavor!...

These dumplings are filled with ground pork, minced ginger, shiitake mushrooms, garlic, and green onion. Soy sauce, sesame oil and egg brings them all together and are packaged in a delicate wonton dough that's folded into a little pocket. You can make these dumplings in advance, flash freeze and store frozen until you're ready. To cook, these are best when steamed or even used in a soup. These don't have to be enjoyed only for lunch or dinner. We happen to like them for breakfast as well as Chinese dim sum! To serve along side of the shumai, you can make a dipping sauce with soy sauce (low sodium is what we prefer), a bit of freshly squeezed lemon or lime juice, some sliced green onions and toasted sesame seeds sprinkled in.

Pork, Ginger & Mushroom Shumai
recipe adapted from AllRecipes

1 3/4 pounds ground pork
1 tablespoon minced fresh ginger root
1 cup mushrooms, minced (shiitake, cremini, button, etc - your choice)
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
100 (3.5 inch square) wonton wrappers cut into circles
Sliced green onions for garnish.

In a large bowl, combine the pork, ginger, garlic, ginger, green onion, soy sauce, sesame oil,  and egg. Stir until well mixed. 

Lay a wonton wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.

Steam over boiling water until the filling is cooked through (5 to 10 minutes). Garnish with green onions.


  1. These look delicious! We love food like this too! Can't wait to try it!

  2. I love shumai. That looks so good.

  3. Love it! I want to try these!

  4. Yum!! I imagine the Umami factor in this dish is HUGE! Thanks for sharing!
    - Brittany

  5. You ALL say "I'd like to try these" or you "imagine" these..or they "look" delicious. People don't care what you "think" they want to hear your comments AFTER you cook them!
    WHY DON'T YOU COOK THEM and THEN make a comment!
    I cooked them, they were ok but shrimp instead of pork are better.

  6. Thanks Anonymous for your comment! I agree with you in that a pork & shrimp dumpling is better, but these specific dumplings were served to family who cannot eat seafood. This is definitely a great dumpling for those who have seafood allergies, especially when most Chinese restaurants serving shumai often have seafood mixed in with pork.