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Mushroom and Pork Dumplings

  • 20 min
    Prep Time
  • 40 min
    Total Time
  • 24 people
  • 189 per 1 serving


  • 1 1/2 pounds ground pork
  • 1 1/2 tablespoons ginger root, minced
  • 3/4 cup spring onions (scallions), sliced
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ground white pepper
  • 1 can (10.5 ounces) Pacific Foods™ Organic Cream of Mushroom Condensed Soup
  • 3 packages (about 16 ounces) pre-made dumpling wrapper


  • Step 1

    In a bowl combine the ground pork, ginger, scallions, soy sauce, white pepper, and soup until the ingredients have formed a sticky paste. 

  • Step 2

    Form the dumplings one at a time by placing 1 heaping tablespoon of the pork filling in the center of a pre-made dumpling wrapper, moistening the edges of the wrapper with water using your finger, folding the wrapper into a half-moon and pinching the middle points together. Seal the edges into pleats while pressing firmly to make sure the filling is well contained within the wrapper. 

  • Step 3

    Once all the dumplings have been shaped, they can either be cooked immediately or frozen for up to two months. 

  • Step 4

    Dumplings can be cooked by boiling them in water for 5 minutes or until the inside reaches 165°F. Or, you can steam them for about 10 minutes or until the filling reaches 165°F.  Or you can pan-fry them by placing 1 tablespoon of oil and 2 tablespoons of water in a non-stick pan, arranging the dumplings, covering the pan and cooking them over medium heat for 8 minutes or until the bottoms are crispy and golden brown and the filling has reached 165°F.  Serve with soy sauce, sweet chili sauce, and/or chili oil.  

Calories 189
Total Fat 1 g
Sat. Fat 0.6 g
Trans Fat 0 g
Cholesterol 16 mg
Sodium 326 mg
Total Carb 31 g
Dietary Fiber 0 g
Sugar 0 g
Protein 12 g
Vitamin D 0 %DV
Calcium 1 %DV
Iron 13 %DV
Potassium 3 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.