Indulge in the savory delights of homemade Mushroom Dumplings—a delightful fusion of earthy mushrooms, vibrant vegetables, and aromatic spices encased in delicate dumpling wrappers. Perfect for gatherings or a cozy night in, these dumplings offer a burst of flavor in every bite, sure to tantalize your taste buds.
These Mushroom Dumplings would be the perfect side dish or entree for this Simple Crispy Tofu Rice Bowl. Or if you're into dumplings, but not mushrooms, you'll love these Tofu, Chive and Ginger Dumplings!
Why you should make these Mushroom Dumplings
- Flavourful and Nutritious: Bursting with the umami goodness of mushrooms, along with the freshness of carrots, spring onions, and ginger, these dumplings are a tasty and wholesome treat.
- Homemade Goodness: Making your own dumplings allows you to control the quality of ingredients and customize the filling to your liking, ensuring a satisfying and personalized dining experience.
- Crowd-Pleasing Appetizer: Whether served as an appetizer at parties or enjoyed as a comforting meal, these mushroom dumplings are sure to impress with their golden crispy bottoms and succulent, steamed filling.
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Ingredients
- Mushrooms: Provide a meaty texture and savory flavour, making them a perfect vegetarian substitute for traditional dumpling fillings.
- Carrot and cabbage: Add sweetness and crunch to the filling, enhancing its nutritional profile with vitamins and fiber.
- Coriander and ginger: Infuse the filling with aromatic freshness and zesty notes, complementing the earthiness of the mushrooms.
- Tamari/soy sauce and sesame oil: Season the filling with depth and richness, creating a well-balanced and flavorful mixture.
See recipe card for quantities.
Instructions
Blend all of the filling ingredients in a food processor until you get this consistency
Place about a teaspoons worth of filling into a wrapper
Wrap away!
Fry until they are golden crisp then add a bit of water and steam until they're cooked
Hint: To prevent the dumplings from sticking to the pan, ensure it's well-oiled before frying, and refrain from overcrowding the pan to allow ample space for each dumpling.
Substitutions
- Vegetable dumpling wrappers: Swap out the standard wheat-based wrappers for gluten-free wrappers made from rice or tapioca flour.
- Variation in mushrooms: Experiment with different varieties of mushrooms such as portobello, cremini, or oyster mushrooms for a unique flavor profile.
- Additional vegetables: Incorporate other vegetables like spinach, kale, or water chestnuts for added texture and nutritional variety.
Variations
Steamed Dumplings: Instead of pan frying, you can add these Mushroom Dumplings to a steamer (sitting on baking paper so they don't stick) and steam until cooked! This is a great oil free option.
Storage
Refrigeration: If you have any leftover uncooked dumplings, store them in an airtight container in the refrigerator for up to 2 days. Make sure they're arranged in a single layer to prevent them from sticking together. When ready to cook, simply proceed with frying or steaming as instructed.
Freezing: To freeze uncooked dumplings for future use, arrange them in a single layer on a baking sheet lined with parchment paper, ensuring they're not touching. Place the baking sheet in the freezer until the dumplings are frozen solid. Once frozen, transfer the dumplings to a freezer-safe bag or container, separating each layer with parchment paper to prevent sticking. Frozen dumplings can be stored for up to 2 months. When ready to cook, there's no need to thaw them—simply proceed with frying or steaming directly from frozen, adding a few extra minutes to the cooking time as needed.
Cooked Dumplings: If you have leftover cooked dumplings, allow them to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 2 days. To reheat, you can either microwave them for a minute or two until heated through, or gently pan-fry them again until they're crispy and golden brown.
FAQ
Absolutely! These dumplings freeze well. Simply arrange them on a baking sheet in a single layer, making sure they're not touching, and freeze until solid. Once frozen, transfer them to a freezer bag or container for long-term storage. When ready to cook, you can pan-fry or steam them directly from frozen—just adjust the cooking time accordingly.
While traditionally dumplings are pan-fried for a crispy texture, you can certainly bake them for a healthier option. Arrange the filled dumplings on a baking sheet lined with parchment paper, lightly brush them with oil, and bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until golden brown and cooked through.
Related
Looking for other recipes like this? Try these:
Mushroom Dumplings
Ingredients
- 500 g mushrooms I used a mix of swiss and shiitake
- 1 medium carrot
- 5 spring onions ends removed
- 6 garlic cloves
- 1 cup cabbage
- ½ cup coriander
- 2 inches fresh ginger
- 3 tablespoon tamari/soy sauce
- 1 tablespoon sesame oil
- 60 dumpling wrappers
Instructions
- Add of the ingredients (excluding the wrappers) to a food processor and blend into a mushroom mince (you may need to do this in batches depending on the size of your food processor) Spoon about 2 teaspoon of mushroom mince into each dumpling wrapper and wrap. I needed to watch a few tutorials on how to do this (and still clearly am not great at it!)
- Heat neutral oil in a non stick pan and fry the dumplings until golden on the bottom. Add 1 tablespoon of water to the pan and cover with a lid to let them steam for 1 - 2 minutes then they’re ready to eat! I served mine with chilli oil, tamari and chives. Enjoy!!
Nutrition
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Margie Ting
I’ve made these twice & they are so delicious 🍄😋
Margie ❤️
Sarah
So glad you like them!! Thanks so much for trying the recipe ❤️