Get ready for this fusion adventure with my Cream Cheese Dumplings recipe! These delightful dumplings are a perfect fusion of Japanese-inspired flavors, featuring juicy ground pork and a creamy, melted cream cheese center! If you’re looking for a unique and protein-packed dish that’s easy to make with natural ingredients, you’re in for a treat!
Why I Love This Recipe
What makes my recipe truly unique and special is its ingenious fusion of Japanese-inspired dumplings with an American twist – a creamy, melted center of cream cheese! It’s a fusion that combines the precision of Japanese cuisine with the comfort of American flavors. Imagine tender dumplings, each one bursting with a luscious, cheesy filling, all baked to perfection made right in your kitchen!
And here’s the exciting part – I use the same dumpling mix that we feature in my Air Fryer Cream Cheese Dumplings recipe, enhancing it with a luxurious cream cheese center! If you’re a fan of exceptional, protein-packed dishes made with all-natural ingredients, then this recipe is tailor-made for you. Get ready to savor the delightful marriage of flavors and textures in every bite!
Ingredients
Ingredients
- Ground Pork – preferred with greater than 20% fat content.
- Dried Shiitake Mushrooms – Dried Shiitake Mushrooms that is packaged and can be found at Asian grocery stores. Can substitute with fresh shiitake but will result in less umami flavors.
- Panko – panko bread crumbs.
- Cabbage – fresh and chopped.
- Garlic – freshly grated garlic.
- Ginger – freshly grated ginger.
- Green Onion – fresh and chopped.
- Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Half and Half – a blend of half heavy cream and half milk. Can be purchased at grocery stores.
- Egg – white or brown eggs, beaten.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Cream Cheese – use block cream cheese and not spread. To soften quickly, place in the microwave for 10-15 seconds.
- Distilled White Vinegar – store brought distilled white vinegar.
Ingredient Substitutions
You can substitute ground pork with Ground Turkey or Chicken and achieve fantastic results.
Essential Kitchen Equipment
- Silicon Baking Mat or Parchment Paper
Directions
Step 1 Start by combining ground pork, hydrated shiitake mushrooms, panko, cabbage leaves, grated garlic, grated ginger, green onions, toasted sesame oil, soy sauce, half and half, egg, Japanese sake, salt, and black pepper in a mixing bowl.
Step 2 Next, take a portion of the dumpling mixture and create a small patty. In the center of the patty, place a block of cream cheese, then gently form it into a ball shape. Arrange these dumplings on a baking sheet or baking rack.
🥢 Dumpling Pro Tip
For the best dumpling experience, make them Bite-Size.
Step 3 Bake in the oven at 400°F for 18-20 minutes, or until they reach an internal temperature of 160°F and acquire a light golden brown tint. Serve these dumplings with an optional dipping sauce.
🌡 Internal Temperature Check
Ensure your cream cheese dumplings are perfectly cooked by confirming that the internal temperature reaches 165°F while also checking for a light brown tint on the outside.
🍽️ Serving Pro Tip
Serve these dumplings with a dipping sauce made by mixing Soy Sauce with White Vinegar.
Pairing Recommendations
Try pairing your Cream Cheese Dumplings with a side of a simple salad dressed with Japanese Wafu Salad Dressing or some Garlic Truffle Edamame. If you’re in the mood for some soup with it, consider serving them alongside Egg Drop Miso or Tofu Miso soup. These pairings will enhance your meal and provide a balanced combination of flavors.
Frequently Asked Questions
What type of dipping sauce pairs best with these dumplings?
The best dipping sauce for these dumplings is a mix of soy sauce with a splash of white vinegar, or you can try ponzu sauce.
How do I prevent the dumplings from sticking together while cooking?
To prevent dumplings from sticking together, make sure they don't touch each other on the baking sheet.
Can I air fry these dumplings instead of baking them?
Yes, you can air fry these dumplings at 400°F for 18-20 minutes. Use parchment paper in the air fryer tray to prevent sticking.
Storage Tips
To store leftover, place them in an airtight container in the fridge, where they will stay fresh for 5-7 days. When you’re ready to enjoy them again, simply reheat them in the microwave.
Other Recipes You Might Like
- Cream Cheese Garlic Dip
- Bacon Wrapped California Roll
- Can Tuna Sushi
- Asian Meatballs with Demi-Glace Sauce
Watch How To Make It
Cream Cheese Dumplings
Ingredients
Dumplings
- 1 lb Ground Pork fat>20% preferred
- 2 Pieces Shiitake Mushroom
- 1 tbsp Panko
- 3 Leaves Cabbage
- 2 Cloves Garlic
- 1/2 Inch Ginger
- 1 Stalk Green Onion
- 1 tsp Toasted Sesame Oil
- 1 tsp Soy Sauce
- 1 tbsp Half & Half
- 1 Egg
- 1 tsp Japanese Sake can substitute with dry sherry wine or Chinese cooking wine
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 3-4 tbsp Cream Cheese
Optional Sauce
- 1 tbsp Soy Sauce optional sauce
- 1/2 tsp Distilled White Vinegar optional sauce
Instructions
- Gather all the ingredients.
- In the meantime, line oven tray with aluminum foil and lightly spray cooking oil or use a silicone baking mat. Preheat oven to 400F.
- Cut 1 tbsp of cream cheese into 1/4s, so each tbsp will yield 4 cubes. You should end up with 12 cubes. Each dumpling will need 1 cube, so you may need more or less depending on your exact batch size.
- Soak dried shiitake mushroom in warm water until softens,should be about 5-10 minutes. De-stem, dice mushrooms and add to mixing bowl along with diced cabbage leaves, grated garlic, chopped green onions, ground pork, toasted sesame oil, soy sauce, half & half, egg, Japanese sake, panko, salt and black pepper.
- Take a small amount of dumpling mix and make a patty, place the cream cheese on top, and softly cup the edges of the patty to form a ball and place on the oven tray. Each ball should around the size of a golf ball and you should end up with around 10-14 dumplings.
- Place the oven tray in the center of the oven and cook for 18-20 minutes (internal temp with meat thermometer should be 160F). Transfer to serving plate when done.
- Optional Sauce - you can eat these dumplings without any dipping sauces, but if you prefer sauce, simply mix soy sauce and white vinegar.
Nutrition
*Values Based Per Serving
Hi! I’m so excited to try your recipes. I don’t drink or use alcohol in my cooking. What do you think would be a good replacement for the sake? Thank you very much!
Hello Jennifer! For this recipe, you can just omit the sake, but other recipe that use sake as a base (soups and sauces), it might be tough to replace. You could try replacing it with dashi, but it will definitely alter taste.
Hi ya’ll… Thank-you for your recipe! Please tell me how many ONE serving should be per person. I see it tells me: serving: 10 balls. But how many people does this recipe serve? Serves 2 or 4 possibly? Thank-you again. I am on your mailing list.
Hello and thanks for joining our mailing list! I would say around 4-5 if having this as your entire meal, but if having with other dishes, around 2-3.
I have had this recipe twice and am making it again for dinner tonight. I cannot tell you how delicious these are! Omg LOVE the cream cheese center!
Hey Maddy! That’s awesome to hear and glad you like em! Thanks for the comment!
how much psyllium husk (instead of pork rinds) shall we use ?
Hey Sarah! We’ve haven’t personally tried it with psyllium husk, so can’t be 100% certain. However, we would think about 1 – 1 1/2 tbsp should work!