March 10, 2023

Mushroom and chive dumplings three ways 

Choose your base ingredient and dig into these dumplings from the Adelaide Central Market this weekend.

A small amount of dumpling filling goes a very long way, making this meal extremely cost effective. Dumplings are also a great dish to meal prep, as they can be frozen for later in the week and cooked from frozen. They can be served simply with a dipping sauce, added to a curry or even a stir-fry.

Serves: 6 

Cook time: 5 minutes | Prep time: 20 minutes 

300 g prawn meat/pork mince/firm tofu finely chopped
15 g dried shitake mushroom soaked and finely chopped
1/4 cup garlic chives chopped
1 tbsp cornflour
1 tsp ginger finely grated
1 tbsp oyster sauce or vegetarian equivalent
1/2 tsp sesame oil
1 egg white
white pepper
40 wonton wrappers

Dipping sauce 

1/4 cup light soy sauce
1 tsp sesame oil
1/4 tsp chili oil (Optional) 


Place the prawn meat, pork mince or tofu with chopped mushrooms, 2 ½ tablespoons chives, cornflour, ginger, oyster sauce, sesame oil, egg white and white pepper in a medium mixing bowl and mix to combine. 

Place a teaspoon of the dumpling mixture in the centre of each wonton wrapper. Brush the edges of the wrappers with water, bring the opposite sides to the centre to enclose the filling and press firmly to seal.** 

For the dipping sauce, combine soy sauce, sesame oil and chilli oil together, stirring to combine. Set aside until required. 

Bring a large saucepan of water to the boil. Reduce heat to a gentle simmer and drop dumplings into the water in batches. They will float to the top when they are cooked. Repeat with remaining dumplings.*** 

Serve dumplings with dipping sauce and remaining chives. 


  • **To freeze dumplings, place on a baking tray (not overlapping) lined with baking paper. Place trays in freezer for 2 hours until dumplings are frozen before transferring to a lidded container to freeze until required. 
  • ***When cooking from frozen, cook dumplings for a little longer to make sure filling is cooked through. 
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