Homemade Mushroom and Tofu Dumplings

Course Appetizer
Cuisine Chinese
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Author New York Food Journal


  • 2 garlic cloves
  • An equal amount of ginger
  • About 20 shiitake mushrooms
  • A few scallions
  • ½ block of firm tofu
  • 2 tablespoons vegetable oil
  • Circular dumpling wrappers store-bought or homemade, recipe here

For Serving

  • Soy sauce, rice vinegar, Chinese black vinegar, Chinese mustard, sesame oil, and/or chili oi


Prepare the filling

  1. Mince the garlic and ginger and finely chop the mushrooms. Thinly slice the scallions. Drain the tofu, dry it with paper towels, and crumble it into a strainer to drain out more of the water.
  2. Heat a pan over medium heat and add the vegetable oil. Add the garlic and ginger and cook for about 30 seconds, stirring, and then add the mushrooms with some salt and pepper. Saute the mushrooms until they are tender, and remove them to a bowl. Add the crumbled tofu and the scallions to the bowl and mix gently to combine.

Fill the dumplings

  1. Fill a small bowl with warm water. Lay a dumpling wrapper out on a clean surface. Spoon some filling into center of the dumpling, making sure not to over-stuff.
  2. Dip your fingers into the water and use them to wet the edges of the dumpling wrapper all around the circumference. Fold the top and bottom sides of the wrapper up and pinch them together above the filling. Then seal the rest of the dumpling by pinching the two sides of the wrapper together all along the seam. (You can do fancy pleats like this if you want.) Set the dumpling aside and repeat with the remaining wrappers. If your dumplings are not sealing well, add some corn starch to the water.

Cook and serve

  1. To cook the dumplings, boil them in water for about 3 minutes or steam them for about 5 minutes. If you prefer crispy dumplings, use our potsticker method.
  2. Serve with your favorite dipping sauces, like equal parts soy and rice vinegar with a drizzle of sesame oil, or some nice chili oil.