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Lunch recipe · from the recipe book

Pork Shoulder, Mushroom and Bok Choy Dumplings

Juicy hand-minced pork shoulder with seared mushrooms, bok choy and scallion in chewy homemade wrappers, dunked in a sharp soy-ginger dip.

Pork Shoulder, Mushroom and Bok Choy Dumplings

Ingredients

  • 14 oz400 gPork shoulder (Boston butt), trimmedfinely minced by hand
  • 2⅓ cups300 gAll-purpose flour
  • ⅔ cup165 gWaterhot, plus a little cool water for sealing
  • ½ tsp3 gSalt
  • 2½ cups sliced180 gWhite mushroomsfinely chopped
  • 2¼ cups shredded150 gBok choyfinely chopped
  • 4 medium60 gGreen onionsthinly sliced
  • 3½ tbsp grated20 gFresh gingerfinely grated
  • 3 cloves9 gGarlicminced
  • 3½ tbsp50 gLow-sodium soy sauce
  • 2¾ tsp12 gToasted sesame oil
  • 2¼ tsp10 gCanola oil
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gApple cider vinegar
  • 1 tsp4 gGranulated sugar

Steps

  1. Make the dough: put the flour and the salt in a bowl, stir in the hot water with chopsticks until shaggy, then knead 8 minutes until smooth. Cover and rest 30 minutes.
  2. While the dough rests, heat the canola oil in a large pot over medium-high heat and cook the mushrooms 5–6 minutes until browned and dry. Transfer the mushrooms to a plate to cool, and wipe out the pot.
  3. Make the filling: in a bowl, mix the pork shoulder, cooled mushrooms, bok choy, half of the green onion, half of the ginger, the garlic, two-thirds of the soy sauce, half of the toasted sesame oil and the black pepper. Stir in one direction until sticky.
  4. Make the soy-ginger dip: in a small bowl, stir the remaining third of the soy sauce, the cider vinegar, the sugar, the remaining half of the ginger, the remaining half of the toasted sesame oil and the remaining half of the green onion until the sugar dissolves. Set aside.
  5. Roll the dough into a log, cut into 32 pieces and roll each into a thin 3½-inch round, keeping the rest of the dough covered.
  6. Fill each round with a heaping teaspoon of filling, dab the edge with a little cool water, then fold and pleat to seal tightly.
  7. Fill the same pot with fresh water and bring to a boil. Boil the dumplings in two batches, stirring gently so they don't stick; when they float, add a splash of cold water and return to a boil, about 7–8 minutes total, until the filling reaches 160°F (71°C).
  8. Lift out the dumplings with a slotted spoon and serve hot with the soy-ginger dip.

Food safety: Cook beef and pork steaks, chops and roasts to 145°F (63°C), then rest them 3 minutes.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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