Mushroom dumplings are a delicious and versatile dish that can be steamed, boiled, or pan-fried. They’re great as an appetizer or a main course. Here’s a recipe for making mushroom dumplings from scratch, including both the filling and the dough:
Mushroom Dumplings Recipe
Ingredients:
For the Dumpling Filling:
- 2 tablespoons vegetable oil
- 1 cup fresh mushrooms, finely chopped (such as shiitake, cremini, or button)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1/4 cup chopped green onions (optional)
- 1/4 cup chopped cilantro or parsley (optional)
- Salt and pepper, to taste
For the Dumpling Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup boiling water
For Cooking:
- Oil for pan-frying (if making potstickers)
- Water for steaming or boiling
Instructions:
1. Prepare the Filling:
- Heat the vegetable oil in a skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Add the finely chopped mushrooms and cook until they release their moisture and become golden brown, about 7-10 minutes.
- Stir in the soy sauce, sesame oil, and ginger. Cook for another 2 minutes.
- Remove from heat and mix in the chopped green onions and cilantro or parsley if using.
- Season with salt and pepper to taste. Let the filling cool to room temperature.
2. Make the Dumpling Dough:
- In a large bowl, combine the flour and salt.
- Gradually pour in the boiling water, stirring with a fork or chopsticks until the dough starts to come together.
- When cool enough to handle, knead the dough on a floured surface for about 5 minutes until it is smooth and elastic.
- Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes.
3. Assemble the Dumplings:
- Divide the dough into small pieces (about 1-inch balls). Roll each piece into a thin circle, about 3-4 inches in diameter.
- Place a small spoonful of the mushroom filling in the center of each circle.
- Fold the dough over the filling to create a half-moon shape. Pinch the edges together to seal, pleating the edges if desired to create a more traditional dumpling shape. Alternatively, you can fold and crimp the edges to form a pleated shape.
4. Cook the Dumplings:
- Steaming: Arrange the dumplings on a steaming rack lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for 10-12 minutes, or until the dough is cooked through.
- Boiling: Bring a large pot of water to a boil. Add the dumplings and cook for 5-7 minutes, or until they float to the top and the dough is cooked through.
- Pan-Frying (Potstickers): Heat a little oil in a skillet over medium heat. Arrange the dumplings in the skillet and cook until the bottoms are golden brown. Add a splash of water to the skillet and cover immediately. Let the dumplings steam for 5-7 minutes until cooked through and the water has evaporated.
5. Serve:
- Serve the dumplings hot with dipping sauce, such as soy sauce mixed with a little rice vinegar and sesame oil.
Tips:
- Dough consistency: If the dough is too sticky, add a little more flour. If it’s too dry, add a tiny bit more water.
- Filling variations: Feel free to add other ingredients to the filling, such as shredded cabbage, carrots, or tofu, for added texture and flavor.
- Freezing: Uncooked dumplings can be frozen. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
Enjoy your homemade mushroom dumplings!
