Crispy Pork and Mushroom Dumplings

Recipe by Molly
at missmollymakes.com

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Homemade Japanese style dumplings are easier to make than you think, and they taste 10000x better than the store-bought ones!

Prep Time30

Cook Time20

Total Time50

Servings: dumplings

Calories: 62kcal

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.

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.