Mushroom Leek Chinese Dumplings
Prep time
Cook time
Total time
Serves: 40 dumplings
  • 1 lb mushrooms
  • 1 lb leeks
  • 0.5lb - 1lb napa cabbage
  • 2 Tbs liquid aminos or soy sauce
  • 2 Tbs sesame oil
  • 40 dumpling wrappers
  • salt and pepper to taste
  • 1 tsp fresh, grated ginger (optional)
  1. Cut the dark green leaves off the leeks, leaving just the pale green and white parts. Cut this part in half and slice thinly. Place leeks in a bowl of cool water and swish to get rid of any dirt or sand. Remove the leeks from the water and allow to drain.
  2. Dice the mushrooms.
  3. Dice the cabbage.
  4. In a large pot, add a little olive oil (if desired) and cook the leeks a couple minutes until just softened.
  5. Add the mushrooms and cabbage and cook until softened, about 5 minutes.
  6. Season with salt and pepper to taste and cook until the mushrooms have reduced in volume, about 5 minutes more. Remove from heat and allow to cool.
  7. When mixture is cooled, add the liquid aminos/soy sauce, sesame oil and ginger if using and mix well.
  8. Place a couple teaspoons filling in the middle of each wrapper and fold as desired (instructions on how I wrap in the post above).
  9. Cook immediately or freeze for later.
To cook the dumplings:
  1. Steam for 10 to 12 minutes OR
  2. Boil by adding dumplings to boiling water and cooking until they float OR
  3. Heat a little oil in a fry pan over medium heat. Add the dumplings and about ¼ cup of water. Cover and cook about 5 minutes or until most of the water has evaporated. Remove the lid and cook 1-2 minutes more until the bottoms are browned and crispy.
Recipe by The Joyful Foodie at