Ginger Pork Shiitake Dumplings Recipe (Weight Watchers)
Dive into the flavors of Weight Watchers Ginger Pork Shiitake Dumplings, where each bite is a small trip to flavor town. This recipe brings together tender pork, earthy shiitake mushrooms, and a warm kick of ginger, all snuggled up in a soft dumpling wrapper.
It’s a classic dish with a twist that’s sure to have your taste buds dancing. You’ll find the ingredients are simple, yet they pack a punch when combined.
Think fresh scallions, zesty ginger, and the umami punch of soy sauce. It’s about mixing the right stuff to create something special.
Whether you’re whipping up a snack or setting the stage for a feast, these dumplings fit right in. It’s comfort food that doesn’t pretend to be anything else but downright tasty.
So grab your ingredients and get ready to impress your friends and family with a dish that’s as fun to make as it is to eat. No fancy words needed here, just good food that speaks for itself.
Weight Watchers Points
1 Point (2022/2024 Plan)
MyWW Points: 1 Blue Plan and 3 Green Plan
1 WW Freestyle Point and 3 Smart Points
Related Recipes
Weight Watchers Scallion Mushroom Dumplings
Weight Watchers Quick And Easy Dumplings
Baked Weight Watchers Vegetable Wontons
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Ginger Pork Shiitake Dumplings (Weight Watchers)
Ingredients
- 8 dried shiitake mushroom
- ½ pound extra lean ground pork
- 3 cans water chestnuts finely chopped
- ⅓ cup scallions minced
- 1 tablespoon cornstarch
- 1 tablespoon rice wine
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon minced ginger
- 2 teaspoon dark sesame oil
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 2 large egg whites
- 24 wonton wrappers
- 8 cabbage leaves
Instructions
- Soak mushrooms in ½ cup of cold water until they're soft, which should take about 30 minutes. After they're soaked, drain the water and squeeze the mushrooms to get rid of excess water.
- Remove the mushroom stems and throw them away. Chop up the mushroom tops until you have about ½ cup.
- In a medium-sized bowl, mix together the pork, water chestnuts, scallions, and the chopped mushrooms.
- To the same bowl, add cornstarch, rice wine, soy sauce, ginger, oil, sugar, salt, pepper, and egg whites. Stir everything together until it's well mixed.
- Take a dumpling wrapper and place 1 Tablespoon of the pork mixture onto the center of the wrapper, but leave a little border (about ⅛ inch) around the edge without any filling.
- Fold the edges of the dumpling wrapper over the filling so that it's enclosed, except for a small opening at the top. Make sure the dumplings are shaped so they can stand up on their own.
- Put the filled dumplings on a work surface that has been lined with parchment paper and lightly sprinkled with cornstarch. Keep them covered with a dry kitchen towel to stop them from drying out.
- Line a bamboo or metal steamer basket with 2-3 cabbage leaves. Place the dumplings on the leaves, making sure they're not touching each other and are at least ½ inch apart from one another and 1 inch away from the edge of the basket.
- Put the steamer basket over a pot of boiling water. Cover it and steam the dumplings on high heat until the pork inside is fully cooked and the wrappers look see-through, which should take about 5-7 minutes.
- Once cooked, carefully take the dumplings out of the steamer. If you have more dumplings left to cook, repeat the previous step with new cabbage leaves and more boiling water as needed.
- Serve the dumplings right away while they're still hot.
Notes
Nutrition
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