Pan-Fried Pork and Mushroom Dumplings

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 dumpling recipe, ready in about 37 minutes, pairs ground pork, shiitake mushrooms, 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

8 oz ground pork
4 oz, finely chopped shiitake mushrooms
2, finely sliced green onions
1 cup, finely shredded cabbage
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp grated ginger
2 cloves, minced garlic
30 pieces dumpling wrappers
2 tbsp vegetable oil
1/4 cup water
2 tbsp rice vinegar
1 tsp chili oil

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Instructions

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.
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.
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.
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.
Step 5: Remove the lid and cook uncovered for another 1-2 minutes to crisp the bottoms again.
Step 6: Serve hot with a dipping sauce made by mixing 2 tbsp rice vinegar and 1 tsp chili oil.