Beef & Wild Mushroom Dumplings Recipe

Prepare mushrooms

Clean and finely chop the wild mushrooms so they’re similar in size to the diced beef. Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add mushrooms and a pinch of salt and sauté until they release moisture and it evaporates and mushrooms start to brown, 6–8 minutes. Transfer to a bowl to cool slightly.

Combine filling

In a large bowl add the diced or coarsely ground beef tenderloin, cooled mushrooms, mashed black garlic, grated ginger, sliced scallion whites (reserve greens for garnish), soy sauce, Shaoxing wine, sesame oil, cornstarch, salt and pepper. Mix gently but thoroughly with a wooden spoon or spatula until combined and tacky. Taste a small amount by pan-searing a tiny pinch to check seasoning and adjust salt/soy if needed.

Arrange wrappers on a clean work surface and cover lightly with a damp towel so they don’t dry out. Put the sealing water in a small bowl for convenience. Working with one wrapper at a time, place about 1 rounded teaspoon (approx. 12–15 g) of filling in center. Dip your finger into the water and moisten the wrapper edge. Fold wrapper in half over the filling to form a half-moon (if using round wrappers) or bring edges together and pleat to create classic dumpling seals. Ensure there are no air pockets and the seam is well sealed. Repeat until all filling is used (should yield ~30 dumplings). Keep finished dumplings covered with a damp towel.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange dumplings in a single layer without overcrowding (work in batches). Fry until bottoms are golden brown, about 2–3 minutes.

Carefully pour 3/4 cup water into the pan (it may sputter), immediately cover with a tight-fitting lid and lower heat to medium. Steam the dumplings until water has evaporated and filling is cooked through, about 5–6 minutes (internal temperature of beef should be at least 63°C/145°F for medium-rare; adjust to desired doneness — longer steaming for more well-done).

Remove lid and let any remaining moisture cook off. If using, add 1 teaspoon butter to the pan and swirl to glaze the dumpling bottoms for 30 seconds. Transfer dumplings to a serving platter.

In a small bowl, combine black garlic ponzu and 1–2 teaspoons chili crisp (adjust spice to taste). Spoon or drizzle the sauce over the plated dumplings or serve alongside for dipping.

Scatter reserved sliced scallion greens, microgreens or cilantro over the dumplings and finish with a light sprinkle of toasted sesame seeds. Serve immediately while hot.