Steamed Pork and Shiitake Mushroom Dumplings

Enjoy a simple twist on these delicious and addictive steamed dumplings.
  • By Breville
Ready Time
1 hrs 15 mins
30 mins
45 mins (Steaming in batches)
Serves   30 Dumplings
1 hrs 15 mins
Ready Time
30 mins
45 mins (Steaming in batches)
  30 Dumplings


  • 30 Gow Gee (or Wonton) wrappers


  • 500g pork mince
  • 2 cups (150g) fresh shiitake mushrooms, finely chopped
  • 1⁄2 cup (50g) white cabbage, finely shredded
  • 1 green onion, finely chopped
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 3 cm piece ginger, finely chopped
  • 2 garlic cloves, crushed
  • 1⁄2 cup chives, chopped

Dipping sauce

  • 1 tablespoon rice vinegar
  • 1/3 cup (80ml) soy sauce


  1. Thoroughly combine filling ingredients and measure out 1 level tablespoon each. Lay a wrapper in the open palm of one hand and place the filling in the centre. (Keep remaining wrapper under a damp cloth or wrap in cling lm to prevent drying out). With a fine brush dampen the edges with water and fold wrapper over to enclose filling and form a crescent shape. Press edges together to seal. Continue until all filling is used.
  2. Cut out 30x8cm small squares of baking paper and put dumplings on top. Arrange dumplings in batches (sitting on the paper) evenly over the tray leaving enough space so they don’t touch. Cover with the stainless steel steaming lid.
  3. Fill water tank up to the MAX fill line with cold tap water. Press the STEAM button to select HIGH. Press the arrow up to select 12 minutes. Press START.
  4. Meanwhile stir together sauce ingredients and set aside. Serve dumplings immediately with dipping sauce.


Note: Bamboo baskets with lids may be used for steaming the dumplings. Place dumplings on a small square of baking paper before placing into the basket. Close with the lid before steaming. Place bamboo baskets on either side of the steaming tray. Follow instructions from step 3.

As a variation fold wrapper up the sides of the filling and press together so it sticks to the filling.




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Guest Tuesday, 02 June 2020