Recipe courtesy of Ching-He Huang
Show: Easy Chinese
Episode: Dim Sum
Steamed Pork and Mushroom
35 min
25 min
12 to 14 dumplings
35 min
25 min
12 to 14 dumplings


  • 4 ounces ground pork
  • 1 tablespoon peeled and grated fresh ginger
  • 1 tablespoon Shaohsing rice wine or dry sherry
  • 1 tablespoon light soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon toasted sesame oil
  • 3 fresh shiitake mushrooms, stemmed and finely chopped
  • 1 large scallion, green part only, finely chopped
  • Sea salt
  • Ground black pepper
  • 10 square wonton wrappers
  • 15 goji berries (can substitute frozen peas and carrots)
  • Vegetable oil, optional if not using perforated parchment
Dipping Sauce:
  • 1 tablespoon hot Guilin chili sauce
  • 1 tablespoon light soy sauce


For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. Sprinkle with salt and pepper and mix well.

For the dumplings: Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry.

Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer). Steam the dumplings until cooked, 7 to 8 minutes.

For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings.

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