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Pork & shiitake dumplings


  • Soak the shiitakes in hot water for 30 mins until soft. Then drain well, remove the stalks and finely chop. 
  • Stir the pork mince with the ginger, garlic, spring onions, chopped shiitakes, 5-spice powder, coriander, soy and salt in a large bowl until well combined. Set aside. 
  • Brush the wonton wrapper edges with water. Then put a teaspoon of the filling in the centre, fold in half and crimp the edges with your fingertips. Repeat the process.
  • Line a steamer basket with baking paper and spray with a little oil. Then arrange the dumplings in one layer, cover and steam for 8-10 mins, adding more water as needed. 
  • Serve with the Chinese vinegar in a small bowl on the side.


  • 6 small dried shiitake mushrooms
  • 250 gm pork mince
  • a good knob of ginger, grated
  • 1 garlic clove, crushed
  • white parts of 3 spring (green) onions, finely chopped
  • 2 good pinches Chinese 5-spice powder
  • 2 tbsp chopped fresh coriander
  • a good splash of soy sauce
  • a good pinch of sea salt
  • wonton wrappers water
  • cooking oil spray
  • Chinese red vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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