Pork Dumpling Stuffed Mushrooms
All the flavors of pork dumplings and stuffed mushrooms in one perfect bite? Sign me up! This weird hybrid of two great appetizers comes together in a unique way that is sure to impress at any get together! The mushrooms and the dumpling wrappers and filling all meld together like they were always meant to be best friends!
The inspiration for this recipe
Pork dumplings and stuffed mushrooms are two of my favorite apps, so it only seemed natural to combine them. I thought of a few ways to do this, like putting the entire mushroom into a wonton wrapper, but settled on this version that treats the dumpling more like the open-faced “shumai” style of dumpling. I also put a hole in the bottom of the dumpling so the juices would run into the mushroom and the two elements would come together as one. I guess you could call this Mushshumai. or shumushrooms? SHROOMAI!
Gather the ingredients
Mushrooms are commonly in dumplings so at this point it looks like a regular dumpling making afternoon. Here we have some pork, mushrooms, scallions, ginger, and wonton wrappers
Make the pork dumpling filling
Pork, cabbage, scallion, garlic, and ginger. There is also soy sauce, chili flake, and sesame oil in here.
Prep the wonton wrappers
Pop a hole in the wonton wrappers and then par-boil them for about 30 seconds. The hole in the bottom allows the pork dumpling drippings to soak into the stuffed mushrooms. Otherwise this would just be a wonton sitting in a mushroom cap.
Assemble the pork dumpling stuffed mushrooms
Place the dumpling wrapper into the mushroom and stuff in as much pork filling as possible.
Bake the pork dumpling stuffed mushrooms
After cooking for about 20 minutes the pork is juicy and the wonton is starting to crisp on the edges.
Serving the pork dumpling stuffed mushrooms
Remove the pork dumpling stuffed mushrooms from the baking sheet and put them on a serving platter. I garnished with some scallions.
Twists on this recipe
You could do it with Italian sausage and make them more of a cross between the dumpling and stuffed mushroom flavors, but I wanted to keep it more in the dumpling flavor profile, just inside a mushroom. These would also come out great with a meat alternative if you want a vegan version.
If you are looking for a more traditional shumai, I love this recipe.
If you want more stuffed mushrooms, check out my pulled pork nacho stuffed mushrooms, these beans and greens stuffed mushrooms, or this spicy polenta stuffed mushroom.
Pork Dumpling Stuffed Mushrooms
Ingredients
- 1/2 pound ground pork
- 5 ounces scallions diced
- 1/4 cup diced cabbage
- 2 inches ginger grated
- 2 cloves garlic grated
- 2 teaspoons sesame oil plus more
- 2 teaspoons soy sauce
- 1 teaspoon red chili flakes
- pinch salt and pepper
- 15 round wonton wrappers
- 15 large baby bella mushrooms
Instructions
- Mix the pork in a large bowl with the scallions, cabbage, ginger, garlic, sesame oil, soy sauce, red chili flakes, salt, and pepper. Set aside in the fridge until ready to use.
- Poke a hole about the size of a pencil in the center of the wonton wrappers to allow some of the liquid from the filling to drip into the mushroom itself.
- Bring a shallow pot of water to a boil and boil the wonton wrappers for about 15 seconds, just enough to slightly soften. drain and spread them on a plate lined with paper towels.
- Scrape out the insides of the mushroom caps, scraping a little extra so you can fill them with lots of filling.
- Preheat the oven to 350.
- Put each wonton wrapper into a mushroom cap, folding the edges over itself to fit snugly. Spoon a bunch of the pork filling into the wonton wrapper and press it down to really fill it.
- Line the mushrooms on a rack or just on a baking sheet and bake for 15-17 minutes until the pork is cooked through. Serve.