homemade Chinese dumplings
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 50
  • ½ pound minced beef
  • ½ pound minced pork
  • 2 green onions, sliced
  • 4 dried shiitake mushrooms (or other Chinese mushroom)
  • ¼ cup chopped coriander
  • 1 tablespoon minced ginger
  • 2 tablespoons soy sauce
  • 1½ tablespoons oyster sauce
  • 1 egg
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 50 round wonton wrappers
  • 25 raw shrimp cut into chunks (optional)
  1. Soak mushrooms in one cup of hot water for roughly 15 minutes or until soft. Remove mushrooms from liquid (reserve for later) and finely chop mushrooms. In a large bowl combine meat, coriander, green onions and mushrooms. In a small bowl whisk egg with 1 tablespoon of the mushroom water and cornstarch. Add soy sauce, oyster sauce, and sugar. Pour over meat mixture and combine (use your hands for best results). Cover and refrigerate one hour to allow flavors to develop.
  2. Arrange wonton wrappers on a work surface and add a teaspoon of the meat mixture in the middle. Place a chunk of shrimp meat to the middle of the beef mixture (optional). Pick up the wonton wrapper and wet the edges with the mushroom water. Fold wrapper in half making sure the wrapper is sealed. Crimp and fold along the edges. Place dumpling on parchment-lined tray. Repeat process. Cover and refrigerate. When ready to use, drop dumplings into a hot broth (chicken or beef) and cook 4 to 5 minutes.
Recipe by The Culinary Chase at https://theculinarychase.com/2016/03/homemade-chinese-dumplings/