King Oyster Mushroom Dumplings

Quick answer

Total time: 40 min
Level: Medium
Servings: 2 servings
Ingredients: 9

About this dish

King oyster mushroom mandu dry-cooks chopped mushrooms to remove moisture, mixes them with drained tofu and chives, seals the filling, browns the bottoms, and steams with water.

Ingredients (2 servings)

Ingredient	Amount	Unit
King oyster mushrooms	200	g
Tofu	150	g
Garlic chives	50	g
Dumpling wrappers	16	ea
Minced garlic	1	tbsp
Soy sauce	1.5	tbsp
Sesame oil	1	tbsp
Vegetable oil	2	tbsp
Water	60	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Mince the king oyster mushrooms and sauté them in a dry pan over medium heat until all moisture evaporates.
2

Step

Wrap the tofu in a cheesecloth and squeeze out all excess water, then place it in a bowl and mash it.
3

Prep

Chop the garlic chives into small pieces of about 0.5 cm.
4

Season

In a large bowl, combine the prepared mushrooms, tofu, chives, garlic, soy sauce, and sesame oil to make the filling.
5

Step

Wet the edges of a dumpling wrapper, place a spoonful of filling in the center, fold it in half, and press the edges to seal.
6

Control

Heat the oil in a pan over medium heat and brown the bottoms of the dumplings.

Add 60 ml water, cover immediately, and steam for 5 minutes. Uncover and cook off the remaining water.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Chewy mushroom texture
Finish cue: Heat the oil in a pan over medium heat and brown the bottoms of the dumplings.
Avoid this: Do not add salt when sautéing the mushrooms to prevent them from releasing more water and to keep them chewy.