Pork, mushroom & cabbage dumplings (Zhūròu xiānggū báicài jiǎo zi) from The Woks of Life: Recipes to Know and Love from a Chinese American Family (page 82) by Bill Leung and Kaitlin Leung and Judy Leung and Sarah Leung

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ultimate chili oil (Xiāng là hóng yóu); Ultimate dipping sauce (Zhàn zhī)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaCity on March 16, 2025

    Tasty! I bought the wrong shape of dumpling wrappers, so had to fold in a different style. It allowed for more filling per dumpling which was a plus! Next time I’d increase the mushrooms a touch, and also work to chop them finer. Mixing the filling in the stand mixer was so easy! Served with the dipping sauce, also from this book

  • kkmatti on November 06, 2023

    Very good! We steamed ours using bamboo steamers & were very happy with the result. Next time I will likely use more mushrooms & cabbage and a little less pork. Our ground pork was very lean & I think including some fatty pork (pork berry or similar) would make this even better.

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