# Crispy Mushroom Dumplings

A recipe for crispy mushroom dumplings with a savory filling, served with a dipping sauce and crispy chili oil.

- Servings: 40 servings
- Cuisine: Chinese
- Category: Appetizer
- Language: en

## Ingredients

- 300 g plain flour
- 150 ml just-boiled water
- 1 pinch salt
- 1 tbsp cornflour
- 2 tsp oil
- 150 ml water
- 4 garlic cloves, grated
- 2 inches fresh ginger, grated
- 4 spring onions, finely sliced
- 400 g shiitake mushrooms, finely chopped
- 400 g cabbage finely shredded
- 2 carrots, grated or julienned
- 4 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp marmite for vegan
- 2 tsp white pepper
- 2 tsp sugar
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
- 1 tsp grated ginger
- 1 tbsp sesame seeds

## Instructions

1. Mix flour and salt in a bowl.
2. Pour in just-boiled water, stirring until it forms a shaggy dough.
3. Knead on a floured surface for 8–10 minutes until smooth.
4. Cover with cling and rest for 30 minutes.
5. Heat a drizzle of oil in a wok or large frying pan over medium-high heat.
6. Add the garlic and ginger for 30 seconds.
7. Add mushrooms, cabbage and carrots and cook for 7-8 minutes until well softened and dry.
8. Transfer the mixture to a large bowl and leave to cool slightly.
9. Stir the remaining filling ingredients.
10. Taste and season.
11. Half the dough and roll into a log.
12. Cut into 40 even pieces.
13. Flatten into thin 7-10cm circles with a rolling pin or cleaver.
14. Keep covered with cling to prevent them drying out.
15. Place a tablespoon of filling in the centre of a wrapper.
16. Dip your finger or a pastry brush in water and run around the edge.
17. Fold wrapper in half, pleating one side as you seal.
18. Press firmly to close.
19. Repeat with remaining wrappers and filling.
20. Heat 1 tbsp oil in a non-stick frying pan over medium-high heat.
21. Arrange gyoza and fry for 2–3 minutes until lightly golden on the bottom.
22. Pour in cornflour slurry, cover with lid and cook for 5–6 minutes until the water evaporates.
23. Remove lid and cook for another 1–2 minutes until a lacy skirt forms.
24. Flip out onto a plate and enjoy with the dipping sauce and crispy chilli oil.

## Equipment

- bowl
- wok
- large frying pan
- cling film
- rolling pin
- cleaver
- pastry brush
- non-stick frying pan
- lid
- plate

## Tips

- No need for fancy pleating, just squeeze shut.

## Source

- Original video: https://www.facebook.com/share/r/187XCvyVU3/
- Recipe page: https://www.cliprecipe.com/recipe/49f23070-fce1-485e-bca4-d84d2407b143
- Extracted: 2026-02-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt