Pork Dumpling Stuffed Mushrooms
December 18, 2019
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
- 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.