When I was in China this summer, I tried to eat dumplings every day. Dumplings are one of my favorite foods in the US, so the opportunity to eat vastly superior ones in China was not to be squandered. My favorites of the whole trip were actually from a place right below the hotel I stayed at in Beijing, steamed vegetable dumplings with an almost-clear, thick doughy skin. In Shanghai, I ate xiao long bao for days in a row, despite the fact that I am 99% a vegetarian, before I caved and finally headed to Shanghai’s phenomenal european restaurants, solely because of their much-needed air conditioning.

I didn’t expect these dumplings to rival my memories of China (a nearly impossible feat), but they were really, really good. Plus, it’s so fun to make them myself, which adds a level of satisfaction that you can never get by eating something that’s been prepared for you. I will definitely be making these again. And, who knows, maybe as I get more experience, I’ll be able to recreate the dumplings I loved in Beijing!

One word of advice, though. The sesame oil in this recipe is crucial. It gives the dumplings such an authentic asian flavor, and makes your whole kitchen smell delicious. I very much discourage substituting any other type of oil, they just wouldn’t be nearly as good.

Mushroom Dumplings

INGREDIENTS:
10 oz baby bella mushrooms, minced
1 medium white onion, minced
1 1/2 tbsp sesame oil
24 wonton wrappers

DIRECTIONS:
1. In a medium saute pan, saute onion in sesame oil, until onion is translucent.
2. Add mushrooms to onion and saute until browned and softened.
3. Lay out wonton wrappers on a cutting board. Place 2 tsp of mushroom mixture in the center of each wrapper, and wet edges with water. Fold into a triangle and press edges to seal.
4. Line a steamer basket (metal or bamboo) with wax paper, and place dumplings in the basket. Steam for 3-4 minutes, or until dumplings are warmed through.

Serves 3-4.