Mushroom Dumplings

Mushroom Dumplings

Yield is estimated!
Print Pin Rate
Course: Dim Sum, Dumpling
Cuisine: Chinese, Five Spice, Vegetarian
Servings: 100 dumplings


Step One

  • 4 rounds sesame oil
  • 4 rounds soy oil
  • 2 Tablespoons garlic
  • 2 Tablespoons ginger
  • ½ cup white wine
  • ½ teaspoon white pepper
  • ½ teaspoon garlic powder
  • ¾ teaspoon nutmeg
  • 5 pounds mushrooms (sliced)
  • ½ cup sherry
  • 1 Tablespoon sugar
  • 1 Tablespoon salt
  • 1 teaspoon black pepper
  • 2 Tablespoons soy sauce
  • 1 Tablespoons dark soy sauce
  • 1 Tablespoon sesame oil
  • 1 cup scallions (diced)
  • round dumpling wrappers


  • Heat oil in wok and quickly cook garlic and ginger.
  • Add wine, white pepper, garlic powder, nutmeg.
  • Add mushrooms.
  • After mushrooms reduce, add sherry.
  • Mix sugar, salt, pepper, soy sauces, and sesame oil together and then add to cooking mushrooms.
  • Turn off heat, add scallions and mix well.


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

Storing the Dumplings

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.

Recipe Cards

Leave a Reply

%d bloggers like this: