Dumplings are comfort food with endless variation, but this filling—chicken and wood ear mushroom—is something special. It brings together tender white meat and the distinct earthy snap of wood ear mushrooms in a dumpling that feels both familiar and quietly different. Balanced, savory, and gently aromatic, this recipe delivers a textured filling that sits nicely in a soft wheat wrapper, boiled or pan-fried.
This version is inspired by farmhouse cooking, where ingredients are simple but never boring. It’s easy to make at home, especially if you’re already comfortable with dumpling prep. Let’s walk through the story, ingredients, and steps.
These dumplings combine tender chicken with crunchy wood ear mushrooms for a simple, tasty filling. Easy to make and perfect with a tangy dipping sauce, they’re a great dish for any occasion.
You can use store-bought round dumpling wrappers, but if making from scratch:
If you’re using dried wood ear mushrooms, soak them in warm water for about 30 minutes, or until fully expanded. They’ll go from thin and papery to large and almost rubbery. After draining, rinse them thoroughly to remove any grit, then finely chop. You’re looking for small bits that distribute well through the meat.
Mix the ground chicken and mushrooms in a large bowl. Add soy sauce, wine, sesame oil, salt, pepper, ginger, scallions, and cornstarch. Stir in one direction—this helps the protein bind—until the mixture becomes sticky and cohesive. Cover and chill for 30 minutes. This rest period helps the flavors develop and makes wrapping easier.
If making wrappers from scratch:
Homemade wrappers will be slightly thicker than store-bought and give a chewier bite, which works well with the textured filling.
Place a spoonful of filling in the center of each wrapper. Wet the edges with water, fold in half, and pinch the center. Then pleat one side toward the center and seal well. Make sure there are no air pockets inside.
Don’t overfill, or the dumplings may burst during cooking. If you’re new to pleating, a simple half-moon seal works just fine.
There are two popular ways to cook these dumplings—boiling and pan-frying. Both bring out different textures and flavors, so you can choose based on what you’re in the mood for. Here’s how to do each method.
Bring a large pot of water to a rolling boil. Add dumplings in batches, stirring gently to prevent sticking. When they float, add a splash of cold water. Repeat this process twice. Once they float the third time, they’re ready—about 6-8 minutes total.
Heat 1 tbsp oil in a non-stick skillet over medium-high heat. Add dumplings flat-side down. Fry until the bottoms are golden, about 2 minutes. Add 1/4 cup water and cover. Steam until the water evaporates. Uncover and cook another 1-2 minutes to crisp the bottoms again.
If you make more dumplings than you can eat at once, they freeze really well. Lay them out on a baking sheet in a single layer so they don’t stick together, and pop them in the freezer until solid. Once frozen, transfer them to a sealed bag or container. When you’re ready to eat, you can boil or pan-fry them straight from the freezer—just add a couple of extra minutes to the cooking time.
For leftovers, store cooked dumplings in the fridge for up to two days. Reheat gently in a pan with a splash of water and a lid to keep them moist, or microwave them covered to avoid drying out. This way, you get nearly fresh-tasting dumplings anytime.
To get the best results, make sure your filling isn’t too wet—too much moisture can make the dumplings soggy or cause them to break during cooking. Using cornstarch in the filling helps bind everything together. When sealing, press firmly around the edges to avoid leaks.
Also, don’t overcrowd the pot when boiling; give each dumpling enough space to cook evenly. If pan-frying, use medium heat to get a crispy bottom without burning. With a little practice, you’ll find your perfect balance between tender wrapper and flavorful filling.
Serve hot, with the dipping sauce on the side. For a full meal, pair with a light broth or a plate of stir-fried greens. These dumplings are delicate yet filling—enough for dinner, but not so heavy they weigh you down.
They freeze well, too. Just line them up on a tray until solid, then transfer to a freezer bag. Boil directly from frozen, adding a minute or two to the cooking time.
This isn’t the flashiest dumpling on the table. There’s no spicy red oil, no aggressively savory pork. But that’s exactly the point. The chicken brings softness, the wood ear mushrooms bring subtle texture, and the flavor overall is grounded and warm.
It’s the kind of dumpling you can eat five of without realizing it. The kind that reminds you of a kitchen table, not a restaurant. That’s what farmhouse-style cooking is really about—quiet, balanced food that makes sense from the first bite to the last.