Pork and Mushroom Dumplings

Steamed dumplings are one of my favourite foods and overshadowed in the asian genre only by BBQ pork buns (which I literally lose my s**t over). It is why I need to put myself on self imposed Yum Cha rations – otherwise I would have 11am Yum Cha every Sunday for the rest of my life. I don’t think I have ever told Scotty this but every Sunday morning I wake up next to him seriously entertaining a Yum Cha visit.

When Scotty and I are too tired to either cook a meal or head out for dinner, our go to meal is steamed dumplings. We usually keep a stash of frozen dumplings purchased from our local Asian grocery store (it helps that we live near Hurstville!) in our freezer and when the dumpling craving takes us we just plug in our electronic three-tier steamer, pop the frozen dumplings in and steam for 25 minutes.

When we have a little more energy and inclination, we make fresh dumplings ourselves to steam. I will be honest with you though, we get a little help from store bought gow gee wrappers and a dumpling press – it seems silly to make it too complicated when pre-made frozen ones are only a meter away yelling out from the freezer to be cooked.

Unlike most of my recipes on this blog you will find only basic instructions and ingredients below because we change the fillings every time we make them, and the quantities are a bit of this and a little of that.


  1. says

    These look just heavenly. I love steamed dumplings but don’t make them near enough. Thank you for sharing and for visiting my blog. Your words brought a smile to my face.

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