My umami-filled Mushroom Dumplings are a delicious way to ring in the Lunar New Year! Making everything from scratch, including the wrapper, this is a fun traditional Chinese recipe that can easily include family or friends. Enjoy!
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Equipment I Used
- Kitchen scale to weigh the flour properly
- Small rolling pin for the wrappers
- Circle dough cutter (optional)
- Dumpling maker (optional)
High Altitude Tip
I live in Denver and use High Altitude All-Purpose Hungarian Flour for the wrappers. I’ve found this particular flour contains the ideal level of gluten (medium) and works well in the Colorado environment. Any all purpose flour will work however.
Time Tip – Make Ahead!
Freshly made wrappers or dumplings are delicious but they are also time consuming. The good news is you can freeze them at either step for a future meal. If making the wrappers ahead of time sprinkle extra flour in between each one and freeze them in an airtight zip lock bag. For the dumplings, after assembly freeze them on a parchment lined tray and once they’re no longer sticking transfer them to an air tight container. Properly packaged and frozen, the wrappers and dumplings will stay fresh for up to 3 months.
Wrapper Ingredients
- 175 g all purpose flour, plus more for dusting (see note above)
- 100 ml room temp water
Filling Ingredients
- 8-10 oz mushrooms (shiitakes recommended)
- ½ small head of green cabbage (~2 cups chopped)
- 2 cups spring onion, chopped
- ¼ cup shredded carrot
- 2 tbsp sesame oil
- 2 tbsp oyster sauce (or mushroom oyster sauce for vegetarian option)
- 1 tsp white pepper
- ½ tsp salt
- sesame seeds to garnish (optional)
Instructions
Weigh flour in a mixing bowl and slowly add water, gently stirring with a spatula until light clumps have formed. Finish by kneading with your hand until fully combined then cover and rest for 10 min.
After resting knead the dough into a smooth ball then cover again and rest for an additional 30-60 minutes.
Chop cabbage into small pieces. Transfer to a colander in the sink and add a generous amount of salt. Massage entirely and let it sweat naturally for 10-20 minutes before squeezing out any leftover moisture.
Chop the mushrooms into small pieces then dry cook them in a pan on medium heat for 5-6 minutes to release moisture.
Transfer the cabbage and mushrooms to a mixing bowl then add the remaining filling ingredients, stirring to combine well.
Divide the dough into 4 sections. Roll each section into a rope then cut into 5-6 equal pieces. Cover whatever dough is not being used to avoid drying out.
Working one wrapper at a time, flatten a section of dough in the palm of your hand then use a small rolling pin to roll out each side evenly, starting from the middle and rolling toward the edges. Flip and repeat until the wrapper is a thin disc. Use the dough cutter to make a perfect circle if you have one.
NOTE: If the dough starts to stick sprinkle extra flour on the pin.
Place the wrapper on the dumpling maker (or in your hand) and add a small scoop of the filling in the middle. Add warm water to the edges and fold the maker together to close (or squeeze edges together until tightly sealed with fingers.)
Place the dumpling on a cookie sheet lined with parchment paper dusted with flour and reuse whatever dough is leftover on the next wrapper. Continue making dumplings until all the dough is gone.
Bring a large pot of salted water to a boil. Add 15-20 dumplings at a time and cook for 6-8 minutes, until they’re floating and look bloated.
Use a slotted spoon to remove the cooked dumplings, garnish with sesame seeds and serve with desired dipping sauce (e.g. soy sauce, chili oil, etc).
Recipe
Mushroom Dumplings
Equipment
- 1 kitchen scale
- 1 small rolling pin
- 1 wrapper circle press (optional)
- 1 dumpling maker (optional)
Ingredients
Wrapper Dough
- 175 g all purpose flour, plus more for dusting
- 100 ml room temp water
Dumpling Filling
- ½ small head of green cabbage (~2 cups chopped)
- 8-10 oz mushrooms (shiitakes recommended)
- 2 cups spring onion, chopped
- ¼ cup shredded carrot
- 2 tablespoon sesame oil
- 2 tablespoon oyster sauce (or mushroom oyster sauce)
- 1 teaspoon white pepper
- ½ teaspoon salt
- sesame seeds to garnish (optional)
Instructions
- Weigh flour in a mixing bowl and slowly add water, gently stirring with a spatula until light clumps have formed. Finish by kneading with your hand until fully combined then cover and rest for 10 min.
- After resting knead the dough into a smooth ball then cover again and rest for an additional 30-60 minutes.
- Chop cabbage into small pieces. Transfer to a colander in the sink and add a generous amount of salt. Massage entirely and let it sweat naturally for 10-20 minutes before squeezing out any leftover moisture.
- Chop the mushrooms into small pieces then dry cook them in a pan on medium heat for 5-6 minutes to release moisture.
- Transfer the cabbage and mushrooms to a mixing bowl then add the remaining filling ingredients, stirring to combine well.
- Divide the dough into 4 sections. Roll each section into a rope then cut into 5-6 equal pieces. Cover whatever dough is not being used to avoid drying out.
- Working one wrapper at a time, flatten a section of dough in the palm of your hand then use a small rolling pin to roll out each side evenly, starting from the middle and rolling toward the edges. Flip and repeat until the wrapper is a thin disc.NOTE: If the dough starts to stick sprinkle extra flour on the pin.
- Place the wrapper on the dumpling maker (or in your hand) and add a small scoop of the filling in the middle. Add warm water to the edges and fold the maker together to close (or squeeze edges together until tightly sealed with fingers.)
- Place the dumpling on a cookie sheet lined with parchment paper dusted with flour and reuse whatever dough is leftover on the next wrapper. Continue making dumplings until all the dough is gone.
- Bring a large pot of salted water to a boil. Add 15-20 dumplings at a time and cook for 6-8 minutes, until they're floating and look bloated.
- Use a slotted spoon to remove the cooked dumplings and serve with desired dipping sauce (e.g. soy sauce, chili oil, etc).
Notes
- I live in Denver and use High Altitude All-Purpose Hungarian Flour for the wrappers. I’ve found this particular flour contains the ideal level of gluten (medium) and works well in the Colorado environment. Any all purpose flour will work however.
- If making the wrappers ahead of time sprinkle extra flour in between each one and freeze them in an airtight zip lock bag. Defrost in the fridge and assemble when ready.
- You can also freeze the dumplings on a parchment lined tray after assembly. Once they’re no longer sticking transfer them to an air tight container. Directly boil from the frozen state when ready to eat and add a couple of more minutes to the cook time.
