Bok Choy, Cabbage and Shiitake Dumplings

These may be veggie dumplings, but the flavor stands up to any pork dumplings around.

Yield: About 25-30 Dumplings

Bok Choy, Cabbage and Shiitake Dumplings

Prep time: 1 HourCook time: 10 MinTotal time: 1 H & 10 M


  • 2 cups Shiitake Mushrooms, chopped
  • 2 cups Bok Choy, shredded
  • 2 cups Cabbage, shredded
  • 2 cups Scallions, chopped
  • 3 Garlic Cloves, grated
  • 1 inch knob Ginger, grated
  • 2 TB Soy Sauce
  • 1 TB Oyster Sauce
  • 1/2 tsp Sesame Oil
  • 1 TB Cornstarch
  • Dumpling Wrappers
  • Avocado or Vegetable Oil, for pan frying


  1. Bring a pan to high heat with a drizzle of oil.
  2. Sauté mushrooms in the pan for a few minutes until they start to brown.
  3. Add in bok choy, cabbage, and scallions and cook down for a couple minutes.
  4. Lower heat to medium and add in garlic, ginger, soy sauce and oyster sauce.
  5. Season with salt to taste then transfer to a mixing bowl.
  6. Mix in sesame oil and cornstarch and cool completely.
  7. To assemble dumplings, add about 1 TB of filling to the center of a dumpling wrapper.
  8. Using your finger, lightly coat the edge of the dumpling wrapper with water.
  9. Bring the the edges of the dumpling close together to form a half moon shape, and pleat one side of the edges and seal with the other half. Flatten out the bottom of the dumping.
  10. Once the dumplings are filled, heat a pan to medium heat with some oil.
  11. Sear the flat bottom of the dumplings until golden.
  12. Carefully pour in about 1/4 cup water in the pan and cover to steam the dumplings until they are heated through (about 5 minutes).
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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