Pan-Fried “Beef” and Enoki Mushroom Dumplings

Difficulty: Easy-Medium

Makes 16

Since making my first dumplings a month or so ago, I’ve been itching to make more. I decided to bung a mock meat in this batch as well as pan-frying instead of steaming. You’re more than welcome to steam them if you’d like though and they’re not going to be any less delish.


  • 16 dumpling wrappers
  • 1/2 cup beef style chunks
  • 1/4 bunch enoki mushrooms
  • 1/4 red onion
  • Handful of continental parsley
  • Oil for frying
  • 1/4 cup hoisin sauce
  • 1/4 cup soy sauce


  1. Cut the beef style chunks, mushrooms, onion, and parsley into itty bitty pieces and place in a bowl.
  2. Lay out the dumpling wrappers on a flat surface.
  3. Wet the edges of each dumpling wrapper with water before adding a tablespoon of mixture to the middle of the wrapper.
  4. Fold the wrapper over so the edges meet and pinch gently before making little pleats to seal the dumplings.
  5. Heat the oil in a frypan before laying the dumplings gently in the pan.
  6. Cook until lightly golden on one side before turning.
  7. Serve hot with a mixture of hoisin and soy sauce.


  • I love, love, love dumplings, especially of the fungi variety. I’ve always been intimidated by the wrappers and such. But yours looks so good and now that I’ve conquered home made ravioli, I think I’m going to pick up some dumpling wrappers today and try to make some.

    Thanks for sharing!

    • Chelsey

      Don’t be shy! Just jump onto YouTube and there are plenty of tutorials on how to do them, it’s easy-peasy! Let me know how you go with them 😀