- 6 fresh shiitake mushrooms
- 1/2 lb ground pork
- 2 tsp minced fresh ginger
- 1 clove garlic, minced
- 2 green onions, minced
- 1/4 cup minced green cabbage
- 2 Tbsp soy sauce
- 1 large egg white
- 1/2 tsp salt
- 1 pkg (3" round) wonton wrappers or Gyoza wrappers
- Dipping Sauce
- 2 Tbsp hoisin sauce
- 2 Tbsp rice vinegar
- 1 tsp minced fresh ginger
- 1 tsp sugar
- 1/2 tsp sesame oil
- Cabbage leaves, for lining bamboo steamers
To prepare the filling, clean, remove and discard stems of mushrooms and finely chop caps. Place chopped mushrooms in a bowl with pork, ginger, cabbage, garlic, green onions, soy sauce, egg white, and salt. Stir to mix well. To test seasoning, cook about 1 teaspoon of filling in microwave until cooked through. Taste and adjust season as needed.
To assemble dumplings, lay 1 wrapper on a clean work surface and place 1 teaspoon of filling just below center of wrapper. Using a small pastry brush or a fingertip, brush a thin film of cold water around edge of wrapper. Fold wrapper in half over filling and pinch it shut just at midpoint.
Pleat one open side towards center using three pleats to close. Repeat on other side, aiming pleats towards middle of wrapper opening. Place assembled dumpling, pleated side up, on a rimmed baking sheet lined with parchment paper. Cover dumpling with a clean kitchen towel to prevent drying. Repeat with remaining filling and wrappers.
To prepare sauce, whisk hoisin sauce, vinegar, ginger, sugar, and sesame oil together in a small bowl. Taste and adjust seasoning as desired.
To cook dumplings, pour water into a wok or large pot to a depth of 3”and heat over medium-high heat to a strong simmer. Stack bamboo steamers in the wok or place a steamer insert into the pot. Steamers should not touch the surface of the water. Line steamers with cabbage leaves or oiled sheets of parchment paper. Arrange dumplings in steamers at least ½”apart. Cover steamers and steam dumplings until filling is cooked through and wrappers are translucent, about 6-8 minutes. Remove dumpling from steamer.
Serve immediately with hoisin dipping sauce on the side.