Shiitake Pork Filling

Shiitake Pork Filling

Savory ground pork simmered with earthy shiitake mushrooms for dumplings or buns.

Total 40 min Makes 24 servings Calories 68/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Sesame, Wheat

This filling combines finely chopped shiitake mushrooms with seasoned ground pork, ginger, and scallions for a moist, umami-rich mixture. It works well stuffed into dumplings, steamed buns, or wontons, and can be made ahead and refrigerated until ready to fill and cook.

Ingredients

  • 8 dried shiitake mushrooms, rehydrated and finely chopped
  • 1 pound ground pork
  • 3 scallions, finely chopped
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon shaoxing wine
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt

Method

  1. Soak dried shiitake mushrooms in hot water until softened, about 20 minutes, then drain, squeeze out excess liquid, and finely chop.

  2. In a large bowl, combine the ground pork, chopped shiitake mushrooms, scallions, ginger, and garlic.

  3. Add the soy sauce, oyster sauce, sesame oil, shaoxing wine, sugar, white pepper, cornstarch, and salt to the pork mixture.

  4. Mix the filling vigorously with your hands or a spoon in one direction for 1 to 2 minutes until it becomes cohesive and slightly sticky.

  5. Heat a 9-inch skillet over medium heat and cook a small spoonful of the filling for 2 to 3 minutes to taste for seasoning, adjusting salt or soy sauce as needed.

  6. Cover the bowl and refrigerate the filling for at least 20 minutes to firm up before using it to fill dumplings, buns, or wontons.

Rate this recipe

★ 4.6 (1)

Shiitake Pork Filling

This filling combines finely chopped shiitake mushrooms with seasoned ground pork, ginger, and scallions for a moist, umami-rich mixture. It works well stuffed into dumplings, steamed buns, or wontons, and can be made ahead and refrigerated until ready to fill and cook.

40 min 24 servings 68 cal

Ingredients

  • 8 dried shiitake mushrooms, rehydrated and finely chopped
  • 1 pound ground pork
  • 3 scallions, finely chopped
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon shaoxing wine
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt

Method

  1. 1

    Soak dried shiitake mushrooms in hot water until softened, about 20 minutes, then drain, squeeze out excess liquid, and finely chop.

  2. 2

    In a large bowl, combine the ground pork, chopped shiitake mushrooms, scallions, ginger, and garlic.

  3. 3

    Add the soy sauce, oyster sauce, sesame oil, shaoxing wine, sugar, white pepper, cornstarch, and salt to the pork mixture.

  4. 4

    Mix the filling vigorously with your hands or a spoon in one direction for 1 to 2 minutes until it becomes cohesive and slightly sticky.

  5. 5

    Heat a 9-inch skillet over medium heat and cook a small spoonful of the filling for 2 to 3 minutes to taste for seasoning, adjusting salt or soy sauce as needed.

  6. 6

    Cover the bowl and refrigerate the filling for at least 20 minutes to firm up before using it to fill dumplings, buns, or wontons.