Pork, Ginger & Mushroom Shumai Dumplings [Instant Pot]

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

recipe adapted from AllRecipes

Pork, Ginger & Mushroom Shumai Ingredients

• 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

Pork, Ginger & Mushroom Shumai Recipe Instructions

1. In a large bowl, combine the pork, ginger, garlic, ginger, green onion, soy sauce, sesame oil,  and egg. Stir until well mixed.
2. 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.
3. Plug in the IP with insert set in place.
4. Place steamer basket in IP with 1 cup of water.
5. Place shumai in the steamer basket in a single layer. You can also steam multiple layers of shumai by placing a piece of parchment paper on top of the single layer of shumai and continue stacking the shumai with additional parchment paper with each layer.
6. Secure the lid of the IP and ensure the valve is set to SEALING.
7. Press MANUAL and adjust the time to 2 minutes on HIGH pressure.
8. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
9. Once at pressure, the display will reflect 2 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
10. When the display reflects L0:02 (which is 2 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
11. Open up your IP when the pin has dropped (allow a few minutes for this to happen).
12. Remove shumai and garnish with green onions before serving.