These shiitake mushroom dumplings are tasty little dumplings filled with shiitake mushrooms, green onions, crunchy panko breadcrumbs, and savory soy sauce.
Looking for a vegan-friendly appetizer to serve up to family and friends?
These shiitake mushroom dumplings are filled with a savory mixture of shiitake mushrooms, earthy garlic and green onions, tangy soy sauce, and panko bread crumbs, all wrapped in delicate wonton wrappers.
Think vegan or vegetarian foods are boring? Think again!
These shiitake mushroom dumplings are a perfect example of how plant-based ingredients can be transformed into an elegant and flavorful dish that everyone can enjoy.
So next time you’re hosting a dinner party or just looking for a delicious meat-alternative appetizer, give these shiitake mushroom dumplings a try!
Table of Contents
Ingredients for shiitake mushroom dumplings
For chili oil:
- Toasted sesame oil – This will give the chili oil a deep, nutty flavor.
- Garlic cloves – Garlic will add an earthiness to the oil.
- Red pepper flakes – Red pepper flakes will add a spicy kick!
For dumplings:
- Shiitake mushrooms – These mushrooms are full of umami and meaty in texture.
- Garlic and green onions – Classic ingredients that will add earthiness to the dumplings.
- Soy sauce – Soy sauce will add a salty bite.
- Panko bread crumbs – Panko breadcrumbs are flavorful and will add a crunchy texture.
- Wonton wrappers – These can easily be found in the refrigerated section of most major grocery stores.
- Sesame seeds – These will add a crunch to the bottom of our dumplings.
- Olive oil – Olive oil is the fat of choice for crisping up the bottoms and cooking the dumplings.
How to assemble a dumpling
Don’t be intimidated! Filling and folding a dumpling is super easy.
First, fill the wonton wrapper with 1-2 teaspoons of the mushroom filling.
Next, we’re going to seal the wonton closed so the filling doesn’t come out while it’s cooking.
To seal it, dip your finger in some water and rub it along the edge of the wonton wrapper.
Bring the corners of the wrapper up to the center and twist them to seal in the filling.
Brush the bottom of each wonton with water and dip the bottom of it into the sesame seeds to get a crunchy bottom.
The best way to cook a dumpling
My favorite way to cook a dumpling is to sear it on the bottom for a crispy texture, and then steam it, so it cooks thoroughly inside.
Here’s how to do it:
First, heat a large nonstick skillet over medium-high heat.
Add the olive oil to the pan, and then add the wontons.
Cook for 2-3 minutes–and don’t move them! We want to let that crispy crust develop on the bottom of the dumplings.
Once you see a crust develop, and work quickly, add a small handful of ice cubes to the pan, and immediately cover it with a lid.
Shake the pan gently and cook for another 2-3 minutes, or until the dumplings are tender and cooked thoroughly.
Storage and leftovers
Any leftover shiitake mushroom dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe dish covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More Asian-inspired meals
- Craving some comfort food? Try my Ground Pork Mapo Tofu
- Need some noodles? Try my Spicy Peanut Noodles
- Love using your
air fryer ? Try my Air Fryer Miso Salmon - Want something savory for breakfast? Try my Savory Asian Oat Bran
Shiitake Mushroom Dumplings
Ingredients
For garlic chili oil:
- ½ cup toasted sesame oil
- 2 cloves garlic thinly sliced
- 1 teaspoon red pepper flakes
Instructions
For garlic chili oil:
- Add the sesame oil, sliced garlic, and red pepper flakes to a small, cold saucepan.
- Set the pan over medium-low heat.
- Cook for 1-2 minutes, or until the garlic is just fragrant and beginning to sizzle.
- Remove the pan from the heat and set it aside to cool.
- Cool completely before enjoying.
- Store any leftover garlic chili oil in an airtight container in the fridge for up to one week. Bring to room temperature before enjoying.
For dumplings:
- Add the mushrooms, garlic, and green onions to the bowl of a food processor and pulse until the mushrooms are a fine crumb, about 15 seconds.
- Next, add the soy sauce and panko. Pulse again until the mixture resembles a coarse paste, another 10 seconds.
- Fill each of the wonton wrappers with 1-2 teaspoons of mushroom filling.
- To seal, dip your finger in water and rub it along the edge of the wrapper.
- Bring the corners of the wrapper up to the center and twist them to seal in the filling.
- Brush the bottom of each wonton with water and dip it into the sesame seeds.
- Heat a large nonstick skillet over medium-high heat.
- Add the olive oil and then add the wontons to the pan. Cook for 2-3 minutes or until they are crisp and golden brown on the bottom.
- Working quickly, add a small handful of ice cubes to the pan and immediately cover it with a lid. Shake the pan gently and cook for another 2-3 minutes, or until the dumplings are tender.
- Remove the dumplings to a plate and garnish with additional green onion and sesame seeds, if desired.
- Serve with garlic chili oil and enjoy.
- Leftover dumplings can be kept in an airtight container in the fridge for up to two days.
Nutrition
