Caramelized Mushroom and Miso Pork Dumplings

Don’t give me that judging look, these dumplings are totally homemade too, and sticking another word in the title just didn’t seem necessary.


Speaking of homemade stuff, the husband and I are heading up to Vermont this weekend (yes, we’re going north for our December vacation) and I am super excited for all the home-crafted goodies of the cheese and maple syrup persuasion.

Or any persuasion really, because we’ll be on vacation, and I haven’t been to Vermont in like 10 years, even though it’s close by.  It’s just that, when you live in New England, places seem very similar and driving 3 hours to go to another, somewhat similar place isn’t often worth the effort.


But I am excited.  I will be posting normally during our stay and I’m looking forward to sharing our trip with you when we get back.

Now let’s shift back to dumplings.  I’ve got a couple dumpling recipes hanging around already, but if there’s one thing I love about dumplings (there are actually many things I love about dumplings), it’s that changing the filling just slightly makes for such a different experience.


I’ve made traditional pork dumplings many times, but on this occasion, I decided to deepen the flavors with caramelized mushrooms and onions, and boost the umami factor by adding miso.


I could not be more pleased with the result.  These dumplings are downright delicious–the flavor is complex, yet all the ingredients meld together just perfectly.


I am patting myself on the back for this one too, seriously.  Have a happy weekend, everyone!

Two Years Ago: Chocolate Strawberry Cupcakes 

Caramelized Mushroom and Miso Pork Dumplings

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: Makes 40-50 dumplings


  • 2 Tbsp sesame oil, divided use
  • 1 Tbsp soy sauce
  • 8oz button or cremini mushrooms, sliced
  • 1 large onion, thinly sliced
  • 1 lb ground pork
  • 3 Tbsp white miso paste
  • 2 scallions, sliced
  • Salt and pepper to taste
  • 40-50 dumpling wrappers


  1. In a large skillet, heat 1 Tbsp of sesame oil over medium heat. Once hot, add the mushrooms and onions and cook until the mushrooms have released some of their juices and the onions become translucent, about 5 mins. Reduce the heat to medium low, add soy sauce and cook, stirring occasionally, until the onions are golden brown, about 30 mins. Remove from heat and let cool slightly, then scrape into a food processor and puree until the mixture is pasty. If there are some larger chunks, that’s ok.
  2. In a large bowl, combine the ground pork, miso paste, pureed caramelized veggies, scallions, remaining Tbsp of sesame oil and salt and pepper to taste. Stir until well combined, at least 3-5 mins. It’s important to make sure the filling is well mixed because the miso can be tricky to spread evenly, and no one likes miso chunks in their dumplings.
  3. Have a clean work surface ready and a lined baking sheet. Fill a small bowl with water, wet your finger and run it around the edges of a dumpling wrapper. Add about 2 tsps of filling to the middle of the wrapper, fold over diagonally, press the edges together to seal them, then crimp the dumpling edges shut. Place on the prepared baking sheet and continue with the rest of the filling and dumpling wrappers.
  4. To cook your dumplings, place a large skillet with high edges or a Dutch oven over medium high heat and add another Tbsp of cooking oil. Once hot, swirl the oil to spread it around the pan, then place as many dumplings as will fit comfortably in the pan. Cook until the bottom is brown and crispy, about 3-4 mins, then pour in about ½-1 cup of water and place the lid on the pan. Let the dumplings steam for another 3-4 mins, then remove from the pot onto a plate. Continue with all the dumplings. Serve with your favorite dumpling sauce and enjoy!
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  • December 6, 2013 - 9:13 am | Permalink

    Hmmm! That looks good! But, what? No bunny photo bomb? :-)

    • bashful_bao
      December 6, 2013 - 9:26 am | Permalink

      Thanks, Arthur! I’m sure Izzy would have bombed the photo if she could have, but meat dumplings really aren’t her thing. Maybe I’ll make carrot dumplings next time ^.^

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