Bok Choy and Shiitake Dumplings

By Whisper of Yum
  • Total Time:
  • Servings:


  • 1 ½ tablespoon avocado oil
  • 2½ tablespoons garlic, minced
  • 2 tablespoons ginger, finely chopped
  • 4 oz beancurd, finely chopped
  • 1 pound baby bok choy, stems and leaves separated, finely chopped
  • 10 pieces dried wood ear mushrooms, rehydrated, finely chopped
  • 9 pieces dried shiitake mushrooms caps, rehydrated, finely chopped, 1 tablespoon stock reserved
  • ¼ cup green onion, white and green parts finely chopped
  • ½ cup shallots, finely chopped
  • 1¼ teaspoon kosher salt
  • ¼ teaspoon white pepper
  • 1½ teaspoon sesame oil
  • 25-30 dumpling wrappers

Vinegar Sauce

  • 2 tablespoons Chiankiang vinegar
  • 1½ tablespoons light soy sauce
  • ½ teaspoons sesame oil
  • 1 teaspoons ginger, minced
  • 2 teaspoons chili oil (optional)



  1. Place wood ear and shiitake mushrooms in separate bowls. Add very hot (near boiling) water, enough to cover mushrooms and cover bowls with a lid or plate. Set aside to rehydrate for 30 minutes.
  2. Once rehydrated, finely chop wood ear mushrooms and set aside. Squeeze shiitake mushrooms to remove excess water, remove stems, finely chop and add to bowl containing wood ear mushrooms. Reserve 1 tablespoon of shiitake stock, set aside.


  1. In a skillet, over medium-high heat add avocado oil. Add ginger and garlic and cook for 2 minutes or until fragrant. Lower heat to medium and add shallots. Cook for 3-4 minutes or until shallots are translucent.
  2. Add bok choy stems and cook for 3 minutes or until cooked through. Add shiitake, wood ear mushrooms, bean curd, and shiitake stock, and cook for 3 minutes. Add bok choy leaves and cook for 1 minute.
  3. Add kosher salt and white pepper, cook for one minute. Turn off heat and stir in green onions and sesame oil. Place in a mixing bowl, allow mixture to cool.
  4. Remove dumpling wrappers from package and place on a lightly floured surface. Keep covered with a dry towel.
  5. Remove one dumpling wrapper from the stack. Scoop 1 tablespoon of filling onto dumpling wrapper. I’ve provided a link on various folding techniques, by Wei's Red House Kitchen my personal favorite is at the 3:30 mark of the video.
  6. After folding, place on a parchment paper lined baking sheet. Once filled with dumplings, place in freezer. After a couple of hours, place in a reusable bag. If cooking immediately, see below for methods + instructions. Dumplings are will keep in the freezer for up to 4 weeks.

To Store To avoid the dumplings from getting stuck to each other, I like to freeze dumplings on a baking sheet first and then place them in a reusable bag. Dumplings are good in the freezer for 4 up to weeks.

To Cook There are a number of ways you can cook your dumplings. Depending on how I’m feeling, I either steam or pan fry them.


  1. Line a bamboo steamer with perforated parchment paper or cabbage leaves.
  2. Place dumplings into steamer, giving each dumpling 1½ inches of space between each dumpling.
  3. Add 2 inches of water to a pan that’s wide enough to hold the bamboo steamer. Place the steamer into the pan and adjust flame to medium-high heat.
  4. Once water begins to boil, cook for 10 mins.
  5. Once cooked, remove steamer from pan, remove the lid and enjoy with chili oil or vinegar + soy sauce dip.

Pan Fry

  1. Add 1 tbsp avocado oil to a pan over medium high heat. Once pan is hot, add dumplings, and placing each dumpling 1 ½ inches apart.
  2. Check the bottom of one dumpling, once you see a nice golden bottom (2-3 mins) add 3 tbsps of water to the pan and cover with lid.
  3. Once dumplings are cooked through (3-4 mins) plate the dumplings and enjoy immediately with chili oil or vinegar sauce