Mushroom dumplings are an easy, savory, and filling meal. They can be eaten hot or cold and can be made with a variety of doughs and fillings. They can be pan-fried or steamed depending on preference.
Easily made with homemade won ton wrappers and mushroom filling, these delicious Chinese dumplings are also freezer-friendly!
The mushroom filling is seasoned with scallions, garlic, ginger, and soy sauce. It’s a perfect combination of flavors that complements all types of Chinese food, from dim sum to noodles!
To make these mushroom dumplings, first hydrate the mushrooms by placing them in a bowl and pouring boiling water over them. Leave them to sit for about 10 minutes, then drain any excess liquid.
While the mushrooms are hydrating, prepare the rest of the ingredients for the filling by chopping and cooking the cabbage, portobello mushroom, and wood ear fungus. Add a little bit of salt, then saute these vegetables over high heat until they’re softened and reduced in size.
Once the vegetables have softened, add the seasonings to the mixture and cook until everything is well combined. Then, remove from the stove and let cool.
You can use a food processor to quickly chop the mushrooms and other vegetables, but you can also cut them by hand for added texture. Just be sure to drain the mushrooms and other vegetables very thoroughly.
After the mushrooms and other vegetables have cooled, combine the filling ingredients in a large bowl and mix together. You can season it with a little soy sauce, vinegar, and roasted sesame oil for extra flavor.
Once you’ve assembled the filling, place about 2 teaspoons of it in the center of a won ton wrapper. Fold the wrapper in half, and pinch the edges to seal the dumpling. This will help prevent the dumplings from leaking while cooking and also keep them from getting dry inside during steaming or pan-frying.
Repeat with the remaining wrappers. This will give you a good 50 dumplings.
Step 3: Boil or Steam Your Dumplings
The easiest way to boil your dumplings is to bring a pot of water to a rolling boil and drop in the dumplings. This will simmer them down and cook them through. Once they’re cooked, transfer them to a plate and serve with your favorite dipping sauce.
If you’d like to steam your dumplings, line a baking sheet with parchment paper and dust with cornstarch. Brush the bottoms of the wrappers with some water. Put about 1 tablespoon of the filling in each wrapper.
You’ll need about 24 wrappers to make these dumplings. You can also freeze the remainder of the wrappers to have ready for a quick dinner later.
To pan-fry your dumplings, simply heat oil in a skillet over medium-high heat. When the oil is hot, add a few of the dumplings at a time. They should take about a minute to cook through, but you can flip them so that both sides get browned and crispy. You’ll also want to add a few tablespoons of water to the skillet as you cook so that the wrappers steam through.