Cheaters Pork and Ginger Dumplings

1. Broil the Mushrooms

Start by preheating your broiler. In a small bowl, whisk together 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Use a brush to coat the shiitake mushroom caps with the soy mixture. Arrange the mushrooms on a baking sheet and place them under the broiler. Broil them for about 8 minutes, flipping once halfway through, until they’re golden brown and almost dry. Let the mushrooms cool, then chop them finely. Broiling the mushrooms intensifies their flavor, creating a robust base for the dumpling filling.

2. Mix the Filling

In a large bowl, combine the reserved soy mixture with the chopped mushrooms, ground pork, egg white, scallions, cornstarch, ginger, mirin or sherry, kosher salt, and white pepper. Mix everything thoroughly until you have a well-combined filling. This step is crucial as the mixture needs to be cohesive for the dumplings to hold their shape and cook evenly.

3. Prepare the Dumplings

Lay out your gyoza or wonton wrappers on a clean work surface. Take a wrapper and lightly brush its edges with water. Place a small spoonful of the pork mixture in the center. Fold the wrapper over the filling, pinching the edges together to seal. Make sure the wrapper hugs the filling snugly, as this ensures even cooking and a satisfying bite.

4. Steam the Dumplings

If using, line your steamer basket with bok choy, cabbage, or lettuce leaves to prevent sticking. Arrange the prepared dumplings in the steamer, ensuring they’re not touching. Cover with a lid and steam for about 15 minutes over boiling water, until the pork is no longer pink inside. Steaming is a gentle cooking method that ensures the dumplings are cooked through and remain tender.