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Recipe Mushroom Shrimp Pork Dumplings

Mushroom, Shrimp and Pork Dumplings

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    75 mins

  • Cooking

    15 mins

Chinese Food | Vegetable Seafood Pork Dinner Lunch Breakfast Over 60 mins

What You Will Need

Ingredients

  • 8 pcs. dried shiitake mushrooms, soaked in water
  • 1 lb. minced pork
  • 8 oz. shrimp
  • 2 Tbsp. corn starch
  • 4 oz. chives, chopped
  • 2 eggs
  • 1/3 cup water
  • 1 Tbsp. cooking wine
  • 35 sheets dumpling wrapper

Marinade

  • 4 Tbsp. Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce
  • 2 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG added)
  • 1/2 tsp. Lee Kum Kee White Peppercorn Grinder
  • 3 Tbsp. Lee Kum Kee Premium Pure Sesame Oil

Made with
Lee Kum Kee products

Panda Brand Green Label Oyster Sauce by Lee Kum Kee, 18 oz. bottle.

Oyster Sauces

Gluten-Free Oyster Sauce
Premium Bouillon Powder Flavored with Chicken No MSG 8 oz

Bouillons

Premium Chicken Bouillon Powder (No MSG Added & Gluten Free)
White Peppercorn Grinder 1.8 oz (50 g)

Spices

White Peppercorn Grinder
Premium Pure Sesame Oil 14 fl oz (410 mL), Bottle

Sesame Oils

Premium Pure Sesame Oil

How to make it

  1. Julienne the soaked shiitake mushrooms.
  2. Put all the ingredients (except the dumpling wrappers) into a large bowl and mix well with Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce, Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG added), and Lee Kum Kee White Peppercorn Grinder in a clockwise direction until the filling turns into paste form. Add Lee Kum Kee Premium Pure Sesame Oil and mix well. Place the filling in the refrigerator for about 1 hour.
  3. Take out the filling from the refrigerator and wrap it using dumpling wrappers.
  4. Tips: Make Cantonese dumplings by wrapping the filling with wanton wrappers.

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