November 19th, 2007


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

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

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.

Tags: appetizers · food

10 responses so far ↓

  • 1 Corynne Escalante // Nov 19, 2007 at 11:24 pm

    hi katy,
    although i don’t like mushrooms (no matter how many times i taste them!), these dumplings look scrumptious! i really enjoyed perusing your blog today…thanks for all the great recipes–i’m excited to try some of them out, such as your crepe recipe and a whole bunch of others…

  • 2 Katy // Nov 20, 2007 at 5:41 pm

    thanks so much!  i’m glad you like it!  definitely let me know if you try a recipe and like it (or if you have any suggestions)!

  • 3 Mushroom Stir Fry | sugarlaws // Dec 4, 2007 at 9:31 am

    […] you’re thinking, “Katy, aren’t those the same ingredients that you used as your dumpling filling last week?” Yes, guilty. These were so good that I wanted them on their own, without […]

  • 4 Jami Leigh // Dec 11, 2007 at 10:17 am

    These look fabulous, I can’t wait to try them.  So glad to have found your blog, I’ll have to come back and spend a little time browsing later.

  • 5 Jami Leigh // Dec 13, 2007 at 5:14 pm

    We had these for lunch.  I let my 5yr old son put them together.  We had a great time making them and we both give them a big thumbs up.  He wants me to make them again tonight, but with the rest of our family not sharing our love for mushrooms I think we’ll keep this recipe just between the two of us.

  • 6 katy // Dec 13, 2007 at 5:32 pm

    I’m so glad you liked them!

  • 7 ly // Mar 29, 2009 at 8:26 am

    thanks for the wonderful blog!
    i’m chinese and cook and eat dumplings and the southern wonton a lot. i normally mince the fillings thoroughly be it meat or vegetable, but it’s interesting to see you have the mushrooms in bigger pieces.
    And i totally agree with what you said about sesame oil…it’s so strong and special!
    thx again and i’m going to try out some of your baking recipes!

  • 8 Jennie // Jul 1, 2010 at 4:16 pm

    These look delicious! Just out of curiousity, do you have any veggie suggestions other than mushrooms just in case one is cooking for a mushroom hater?

  • 9 admin // Jul 1, 2010 at 5:47 pm

    Hey Jennie!  I’ve never made them with any other filling, but the traditional dumpling filling is some variation on tofu, cabbage, carrot, scallions and bok choi — this is the closest I could find to a traditional dumpling filling:


  • 10 Jennie // Jul 1, 2010 at 6:35 pm

    Thanks so much! I adore Alton Brown and this blog!! I stumbled upon it while looking up souffle recipes and have found my newest addiction.

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