Mushroom Dumplings


  • Sesame or soy oil (to oil the wok)
  • 1 Tablespoon fresh chopped garlic
  • 1 Tablespoon fresh ginger
  • Aromatics
    • 1/4+ cup white wine
    • 1/4 teaspoon white pepper
    • 1/4 teaspoon garlic powder
    • 1/3 teaspoon nutmeg
  • 2 1/2 pounds sliced mushrooms
  • “wok spoon” of cherry
  • Sauce Ingredients
    • 1 1/2 teaspoons sugar
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon pepper
    • 1 Tablespoon soy sauce
    • 1 1/2 teaspoons dark soy sauce
    • 1 1/2 teaspoons sesame oil
  • 1/2 cup diced scallions
  • Green round Wonton wrappers
  • Saucer of corn starch
  • Finger bowl of water


  1. Oil the wok with sesame or soy oil and heat it up
  2. Add the garlic and ginger, stir fry briefly
  3. Add the aromatics to the wok and stir together
  4. Add the mushrooms to the wok
  5. Let the mushrooms cook down
  6. After the mushrooms are “reduced,” add the cherry
  7. Mix the sauce ingredients together
  8. Once the mushrooms are cooked to your liking, add the sauce
  9. Stir the mushrooms and sauce together
  10. Turn off the heat
  11. Add the diced scallions
  12. Use your fingers to spread a bit of water around the top edge of a Wonton wrapper
  13. Place 1-2 teaspoons of filling on a Wonton wrapper
  14. Pull the edges of the Wonton wrapper up and twist together
  15. Place the filled dumpling lightly in the corn starch and then place on a tray
    • The corn starch will keep the dumplings from getting stuck to the tray and/or each other

You can cook the dumplings immediately or store them in the freezer. Do not put them in the fridge. To freeze the dumplings, place the tray in to the freezer. An hour or two later, take the frozen dumplings and move them to a freezer bag for easier storage.

Cooking the Dumplings

You can steam the mushroom dumplings in an oiled steamer for at least 8 minutes or you can prepare them as pot stickers:

  1. Add some oil to your wok or frying pan; let it get hot
  2. Place several dumplings in wok/pan
  3. Once the bottoms begin to turn brown, cover the wok/pan
  4. Carefully open the wok/pan a tiny bit and quickly add 1/4 cup of water
    • This will make a lot of noise as the water hits the oil
    • Be careful not to get burned by the spattering oil/water
    • As you lift the cover, angle it down to the front; this way the cover will act as a shield
  5. The dumplings will be ready to serve as soon as the water boils off

Recipe Cards

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