Pork Dumplings



  • ΒΌ finely sliced Shiitake mushrooms
  • 6 Β½ oz ground pork
  • 1 small carrots, finely shredded
  • 2 scallions
  • 2 inches ginger, finely grated
  • 1 clove garlic, minced
  • 3 teaspoons cornflour
  • 2 teaspoons soy sauce
  • 30 won ton wrappers
  • Water, for sealing


  • 1/3 cup soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon chili paste


  1. Whisk together sauce ingredients and refrigerate until ready to serve.
  2. Mix together cornflour and soy sauce. Add dumpling ingredients. Cover and refrigerate for one hour.
  3. Place 1 teaspoon of filling at the center of each wrapper at a time. Moisten edges with water and fold the corners into the center, pressing together to seal. Place on a lightly floured surface until ready to cook.
  4. Line the base of a bamboo steamer with parchment paper. Arrange dumplings on paper, covering and cooking over a pan of simmering water for 8 minutes, until wrapper is firm.