White oyster mushrooms (Pleurotus ostreatus) which have gastronomic, nutritional and medicinal properties that can be easily cultivated, but they are highly perishable and their variations product is still limited. The objective of this study were making dumplings analogue which have good characteristic from white oyster mushrooms. The experimental method was conducted to determine the best binder types (corn starch: sago starch and corn starch: arrowroot starch), binder ratio (1:4, 2:3, 3:2, 4:1), and level of maturity (half maturity and maturity) of dumplings analogue white oyster mushrooms characteristic. The result showed that dumplings analogue white oyster mushrooms has made by a binder ratio of 2:3 mixture of corn starch with sago starch more better than dumplings analogue white oyster mushrooms has made by other types and ratio of binders. Dumplings analogue white oyster mushrooms with this formulation result in good texture, brighter colors, and most preferred by panelists in hardness, springiness, and overall. This dumplings analogue also has 8.6% total dietary fiber. Dumplings analogue white oyster mushrooms that is stored in freezing temperature on maturity better than half maturity condition. They characteristic on frozen storage are stable in hardness and springiness, brighter color, higher pH value, and lower in total of microbes.