Pan Fried Mushroom and Meat Dumplings

Chinese people love dumplings. If you crave dumplings but don’t want to make from scratch, you can easily find store-bought wrappers. However the homemade wrappers have superior taste and texture. I made this dish for dinner as requested by my son Maomao. I used boiling water to make a hot-water dough for the wrapper – using boiling water makes the dough softer and less chewy. I use 100% extra lean ground pork instead of traditional 30% fatty ground pork, but the meat filling is so delicious and flavorful. These pan fried dumplings are very crispy at the bottom and tender soft on the top. Yummy!