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features   Chinese  New  Year 2004
      mushroom dumplings
Chef Ming Liu of Dim Sum GOGO – New York, NY
Adapted by StarChefs

Yield: About 30 dumplings


  • ½ pound all-purpose flour
  • 3 eggs

  • Filling
  • 2 ounces carrots, minced
  • 2 ounces dry wood fungus, presoaked and minced*
  • 3 ounces white button mushrooms, minced
  • 3 ounces black mushrooms, presoaked and minced*
  • 2 ounces celery, minced
  • 2 ounces golden needle, presoaked and minced*
  • 2 ounces bamboo shoots, minced
  • 2 teaspoons salt
  • 4 teaspoons sugar
  • 6 ounces potato starch*
  • ½ teaspoon sesame oil

    * These items can be found at Chinese markets or specialty food stores.


For dough:
In large bowl, mix together flour and eggs until dough forms. Work dough into a ball. Divide dough into three equal pieces. Roll out one piece of dough on a lightly floured surface, until it is paper thin. Use a 2-3 inch cookie or biscuit cutter to cut approximately 10 dumpling skins. Repeat with remaining two sections of dough.

For filling:
Parboil first 7 ingredients in water until slightly softened, but not fully cooked, about 1 minute. Strain vegetables and place in large bowl; cool. Add salt and sugar to vegetable mixture. Gradually add potato starch, mixing it in thoroughly. Add the sesame oil.

Place a heaping teaspoon of vegetable filling onto center of one dumpling skin. Gather edges of dumpling skin to center and pinch together to seal. Alternatively, you can place filling on half of the dumpling skin and fold over to create a moon shape. If necessary, dab edges of skin with water to help form seal. Repeat until all dumpling skins are filled.

Steam dumplings in bamboo steamer for about 10 minutes until dough becomes transparent.

 Published: Jan 2004
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