Pan-Fried Pork and Mushroom Dumplings

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork and earthy mushroom filling wrapped in tender dumpling wrappers, pan-fried to golden perfection and served with a tangy dipping sauce. This chinese-inspired dumplings ready in about 37 minutes pairs ground pork, finely chopped shiitake mushrooms, finely sliced green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 12 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 8 oz ground pork, 4 oz finely chopped shiitake mushrooms, 2 sliced green onions, 1 cup finely shredded cabbage, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, and 2 minced garlic cloves; mix thoroughly until well combined.
  2. Step 2: Place a dumpling wrapper on a clean surface and spoon about 1 tbsp filling into the center. Moisten the edges with water and fold the wrapper in half, pressing to seal and pleat the edges. Repeat with remaining wrappers and filling.
  3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat; arrange dumplings in a single layer and cook for 3 minutes until the bottoms turn golden brown.
  4. Step 4: Carefully pour 1/4 cup water into the skillet and immediately cover with a lid; steam dumplings for 5 minutes until the filling is cooked through and wrappers are tender.
  5. Step 5: Remove the lid and cook uncovered for another 1-2 minutes to crisp the bottoms again.
  6. Step 6: Serve hot with a dipping sauce made by mixing 2 tbsp rice vinegar and 1 tsp chili oil.

Frequently asked questions

How long does Pan-Fried Pork and Mushroom Dumplings take to make?

Total time is about 37 minutes (25 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Pork and Mushroom Dumplings?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.

Can I substitute ingredients in Pan-Fried Pork and Mushroom Dumplings?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Pork and Mushroom Dumplings for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Pork and Mushroom Dumplings?

Chinese dumplings like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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