Crispy Pork & Mushroom Dumplings

Golden-brown, crispy pork and mushroom dumplings: bursting with flavour and perfect for any occasion. A delicious journey awaits!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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Today, we’re venturing into the world of homemade dumplings, and trust me, these aren’t your run-of-the-mill kind. Picture this: golden-brown dumplings, crispy on the outside, bursting with juicy, flavour-packed goodness on the inside. Yes, we’re talking about crispy pork and mushroom dumplings that are about to take your taste buds on a wild ride!

But first, let’s clear up some confusion. What’s the deal with gyoza, dumplings, and potstickers? Well, dumplings are the OGs, versatile pockets of dough filled with an array of deliciousness, from savoury meats to veggies. Gyoza, from Japan, are pan-fried to crispy perfection, with a thinner wrapper and a flavourful filling. And then there are potstickers, a crispy-bottomed subset born out of a happy kitchen mishap. They are all same-same but different. Got it? Good.

Now, back to our dumplings. With a simple homemade dough and a flavourful filling of ground pork, earthy mushrooms, and aromatic spices, these dumplings are a labour of love that pays off with every bite. So, whether you’re a seasoned dumpling pro or a curious culinary explorer, join me on this delightfully delicious journey into Asian comfort food. Let’s roll up our sleeves, dust off our rolling pins, and indulge in the ultimate dumpling experience. Trust me, you won’t regret it!

hand drizzling soy sauce over plate of dumplings

Why This Recipe Is Amazing

  • Homemade Taste: Fresher and more flavourful than store-bought dumplings.
  • Versatile Filling: Use pork, chicken, beef, or turkey with a mix of veggies and seasonings.
  • Customizable Wrappers: Shape as desired; store extras for convenience.
  • Crispy Texture: Pan-fried for a golden, crunchy exterior; steamed for a juicy interior.
White plate of stacked gyoza pan fried dumplings garnished with chilli and coriander

What ingredients are needed

  • Dumpling Wrappers:
    • Plain Flour: The main ingredient for the dough, providing structure and elasticity.
    • Salt: Enhances the flavour of the dough and helps to strengthen its structure.
    • Hot Water: Hydrates the flour to form a pliable dough and helps with the dough’s elasticity.
  • Dumpling Filling:
    • Ground Pork: The primary protein, giving the dumplings a rich, savoury flavour and moisture from its fat content.
    • Chinese Cabbage: Adds a slight crunch and moisture to the filling, balancing the meatiness of the pork.
    • Garlic: Provides a strong, aromatic flavour that complements the pork.
    • Ginger: Adds a warm, spicy flavour that pairs well with the garlic and pork.
    • Carrot: Adds a subtle sweetness and extra moisture to the filling.
    • Spring Onion/Scallion: Adds a fresh, sharp flavour and a bit of crunch.
    • Sesame Oil: Adds a nutty, aromatic flavour that enhances the overall taste of the filling.
    • Szechuan Chili Oil: Provides a spicy kick and a depth of flavour with its complex spices (optional for heat).
    • Coriander/Cilantro: Adds a fresh, citrusy flavour that brightens the filling.
  • Extras:
    • Rice Bran / Canola Oil: Used for frying the dumplings, providing a neutral flavour and a high smoke point, ensuring the dumplings get crispy without burning.
    • Soy Sauce: Commonly used for dipping, it adds a salty, umami-rich flavour that complements the dumplings.
    • Black Vinegar: Another dipping sauce option, adds a tangy and slightly sweet flavour that cuts through the richness of the dumplings.
    • Szechuan Chili Oil: Used for dipping, it adds extra heat and flavour, enhancing the overall eating experience with its spiciness and complexity.
stack of pan fried dumplings with bite mark showing filling

Customise and Make Them Your Own

Filling Variations: Experiment with other proteins like chicken, beef, or shrimp, or make vegetarian options with tofu or mushrooms.

Seasonings: Adjust the seasonings to your taste preferences, adding more garlic, ginger, or spices like chilli flakes for an extra kick.

Vegetable Additions: Mix in your favourite vegetables or herbs to the filling, such as spinach, water chestnuts, or Thai basil, for added flavour and texture.

Wrapper Shapes: Get creative with the shape of your dumplings, from traditional crescents to unique pleated designs or even mini dumplings for bite-sized treats.

Cooking Methods: While pan-frying is classic, you can also steam or boil the dumplings for a healthier option or bake them for a crispy finish without frying.

Dipping Sauces: Customize your dipping sauces by adding ingredients like lime juice, honey, or chilli paste to create a unique flavour profile that complements your dumplings perfectly.

Setting You Up For Success – Tips & Tricks

  • Proper Dough Kneading: Knead the dough thoroughly for at least 10 minutes until smooth and elastic. This helps create wrappers that are easy to roll out and handle.
  • Resting the Dough: Letting the dough rest for 30 minutes makes it easier to roll out and results in a better texture.
  • Consistent Wrapper Size: Use a cookie cutter for uniform wrapper sizes, ensuring even cooking and presentation.
  • Finely Chopping Vegetables: Finely chop or grate the vegetables for a uniform filling that stays together well.
  • Sealing Dumplings: Use water to moisten the edges of the wrappers for a secure seal. Press out any air pockets to prevent dumplings from bursting during cooking.
  • Cooking in Batches: Cook dumplings in batches to avoid overcrowding the pan, which can lead to uneven cooking.
  • Adjusting Seasonings: Taste the filling mixture before assembling the dumplings and adjust the seasonings as needed.
  • Crispy Bottoms: For crispy-bottomed dumplings, add a slurry of water and a little cornflour/starch to the pan during the steaming step. This creates a crispy, lacy crust.
  • Serving Fresh: Serve the dumplings immediately after cooking for the best texture and flavour. Reheat leftovers in a skillet to maintain crispiness.
Plate of crispy bottomed gyoza dumplings

Frequently Asked Questions

When I made this dish on our live cooking show, some community members asked:

Can I use store-bought dumpling wrappers?

Yes, store-bought wrappers are a convenient option if you don’t want to make them from scratch.

Can I freeze the dumplings?

Yes, you can freeze the assembled dumplings before cooking. Lay them on a baking sheet to freeze individually, then transfer them to a freezer bag. Cook from frozen, adding a bit more time to the cooking process.

Can I use other meats or make a vegetarian version?

Yes, you can substitute pork with chicken, beef, or turkey. For a vegetarian version, use a combination of mushrooms, tofu, or other vegetables.

How can I prevent the dumplings from sticking to the pan?

Ensure the pan is well-heated and oiled before adding the dumplings. Avoid overcrowding the pan to allow proper cooking.

What dipping sauces go well with these dumplings?

Soy sauce, black vinegar, and Szechuan chilli oil are traditional choices. You can also try a mix of soy sauce, rice vinegar, and a touch of sesame oil.

plates of dumplings with small bowl of dipping sauce and garnishes

Looking For More Yumminess?

Whether you are after more simple snacks, easy dinner ideas or delightful desserts, we have you covered!

Did you make this recipe?

Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at

hand drizzling soy sauce over plate of dumplings

Crispy Pork and Mushroom Dumplings

Servings 36 dumplings
Homemade Japanese style dumplings are easier to make than you think, and they taste 10000x better than the store-bought ones!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


Dumpling Wrappers

  • 250 gm plain flour
  • ½ tsp salt
  • 125 gm water hot

Dumpling Filling

  • 500 g (1 lb) ground pork mince Chicken, beef or turkey also work
  • 1 cup chinese cabbage finely shredded
  • 2-4 cloves garlic minced
  • 1 tbsp ginger grated
  • 1 carrot finely grated
  • cup spring onion/scallion finely sliced
  • 2-3 tsp sesame oil
  • 1-3 tsp Szechuan chilli oil see recipe
  • ¼ cup coriander/cilantro finely chopped



Make the wrappers

  • Add the water slowly, stirring with a spatula. You will eventually need to use your hands to form the dough into a ball and knead on a floured workbench for 10 minutes (until smooth)
  • Cut the dough in half then shape each half into 2 long logs then wrap with plastic wrap. Let it sit for 30 minutes.
  • You now have 2 options:
    Divide into 30-36 pieces then roll out each piece and use as wrappers – less uniform shape but quicker.
    Roll out all of the dough and use a cookie cutter to make the same amount of perfect circles.
  • Use straight away with your chosen filling or sprinkle each wrapper with cornflour/ starch and stack the wrappers.
    Keep wrappers for about 3-4 days in the refrigerator and up to a month in freezer. Defrost in the refrigerator before use.

Prepare the filling

  • In a large bowl, combine all the filling ingredients. Mix well, cover and place in the fridge until you're ready.


  • Place wrappers on your work surface. Spoon 1 tablespoon of the pork mixture into the centre of each wrapper. Using your finger, rub the edges of the wrappers with water (this is needed to help the wrapper seal). Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.


  • Heat oil in a large skillet over medium heat. Add dumplings in a single layer and add a few tablespoons of water, then place the lid to allow the dumplings to steam and cook inside. Once the wrappers are softened, remove the lid and continue cooking until golden and crisp, about 2-3 minutes per side.


  • Serve immediately with your favourite sauces. I love to dip in a mixture of soy, rice vinegar and also some chilli oil.


Calories: 62kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 52mg | Potassium: 65mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.4mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Recipe Published: June 5, 2024 Last Updated: June 10, 2024
Lauren and Troy George, Creators of MissMollyMakes smiling to camera.

Hiya, I’m Lauren but you can call me Molly!

Former OR Nurse and self-taught home cook passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. Together with my husband Troy, we create simplified dishes for busy people with easy-to-find ingredients!
To learn more about us, our cooking show and more, click here!

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