with pork and mealworms

Dumplings au porc et aux ténébrions

For 70 bites or a meal for 6 people
Preparation time: 30 minutes
Cooking time: 7 minutes


  • 400g of blanched TriCycle mealworms (frozen)
  • 400g gray oyster mushrooms Blanc-de-Gris
  • 400g ground pork
  • 2 shallots, finely chopped
  • 10 stems of coriander (only the leaves)
  • 1 c. toasted sesame oil
  • 1 c. sesame seeds
  • 1 c. chopped fresh ginger
  • 1 c. 1 tbsp espelette pepper
  • 1 c. tablespoon of salt

Combine all ingredients except pork in a food processor. When the mixture is homogeneous, add the pork then mix again until a nice stuffing is obtained. If needed, add an egg yolk to bind all the ingredients together.

If you buy a box of pre-made pasta, thaw in the refrigerator 24 hours in advance. Place half a tablespoon of filling in the center of the dumplingor Won Ton dough. Brush the corners of the pastry with a little water and seal well by folding the four tips of the squares up, crushing lightly to form a flower.

Steam for about 7 minutes. Parchment paper or a Chinese cabbage leaf can be used to cover the bottom of the steamer and make it easier to harvest cooked dumplings.

We suggest serving these dumplings with a peanut sauce, and garnish with sesame seeds, oil, chopped green shallots and cilantro. A choice!