1 lb ground pork
3 Napa cabbage leaves, finely diced
6 shiitake mushrooms, finely diced
3 green onions, thinly sliced
1 tablespoon sesame oil
3 tablespoons soy sauce
1 teaspoon salt
2 teaspoons black pepper
30-40 dumpling wrappers
3 tbsp Pompeian Smooth Extra Virgin Olive Oil



  1. In a bowl, combine all ingredients except water and dumpling wrappers.
  2. Prepare a bowl of water to dip your fingers into. This water will act as a glue for sealing the dumpling wrappers.
  3. Take a dumpling wrapper and wet the outer centimeter with water using your finger.
  4. Place 1 tablespoon of the dumpling filling mixture in the center of the wrapper.
  5. Fold the wrapper in half without sealing it. Pinch the center together, then use your thumb and index finger to fold and pleat the wrapper from one end to the other, sealing the dumpling securely.
  6. Repeat the process for each dumpling until all the filling is used.
  7. Heat olive oil in a large pan over low-medium heat. Arrange the dumplings in the pan in a single layer. Cook for about 10-12 minutes, or until the bottoms are golden brown.
  8. Turn the heat on high. Carefully add 1/2 cup of water to the pan and cover with a lid to steam the dumplings for another 3 minutes, allowing them to cook through.
  9. Once the water has evaporated and the dumplings are cooked through, remove them from the pan and serve hot.