Pork Dumpling Stuffed Mushrooms

Pork Dumpling Stuffed Mushrooms

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?

Mushrooms are commonly in dumplings so at this point it looks like a regular dumpling making afternoon.

Pork, cabbage, scallion, garlic, and ginger.

Pop a hole in the wonton wrappers and then par-boil them for about 15 seconds.

Then stuff it!

After cooking for about 15 minutes the pork is juicy and the wonton is starting to crisp on the edges.

I loved how these came out! You could do it with 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.

Pork Dumpling Stuffed Mushrooms

Mushrooms stuffed with all the fillings from a steamed pork dumpling, including the wanton wrapper!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer
Cuisine: American, Chinese
Keyword: Mash-Up, stuffed
Servings: 15 mushrooms


  • 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


  • 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.

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