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Mushroom Dumplings with Homemade Sauce
Recipe

16 INGREDIENTS • 10 STEPS • 50MINS

Mushroom Dumplings with Homemade Sauce

Make these Mushroom Dumplings with Homemade Sauce in your own kitchen. Not only are they absolutely delicious, but they’re also free of preservatives and additives. Delicious vegetarian treats that are ready to enjoy in less than an hour.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Make these Mushroom Dumplings with Homemade Sauce in your own kitchen. Not only are they absolutely delicious, but they’re also free of preservatives and additives. Delicious vegetarian treats that are ready to enjoy in less than an hour.
50MINS
Total Time
$1.23
Cost Per Serving
Ingredients
Servings
16
US / Metric
Mushroom Dumplings
Sesame Oil
1/4 cup
Sesame Oil, divided
Shallot
2
Shallots, chopped
Shiitake Mushroom
4 cups
Chopped Shiitake Mushrooms
about 10.5 oz
or Cremini Mushrooms
Fresh Ginger
1 piece
Fresh Ginger, peeled, grated
1-inch piece
Baby Bok Choy
2 cups
Chopped Baby Bok Choy
about 7.5 oz
or Spinach
Low-Sodium Soy Sauce
2 Tbsp
Low-Sodium Soy Sauce
or Tamari
Wonton Wrappers
32
Wonton Wrappers
or Dumpling Wrappers
Sesame Seeds
1/3 cup
Sesame Seeds
Scallion
1 bunch
Scallion
2 scallions per 16 servings, diagonally sliced for serving
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Homemade Dipping Sauce
Toasted Sesame Oil
1/4 cup
Toasted Sesame Oil
Sweet Chili Sauce
2 Tbsp
Sweet Chili Sauce
Low-Sodium Soy Sauce
2 Tbsp
Low-Sodium Soy Sauce
or Tamari
Honey
3 Tbsp
Honey
or Pomegranate Molasses
Fresh Ginger
1 piece
Fresh Ginger, peeled, grated
1/2-inch piece
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
Nutrition Per Serving
VIEW ALL
Calories
296
Fat
9.6 g
Protein
8.1 g
Carbs
45.2 g
Add to plan
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Mushroom Dumplings with Homemade Sauce
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

Serves 32 dumplings.

To Freeze: Fill and form the dumplings. Dredge the bottoms in sesame seeds then flash-freeze the dumplings on a baking sheet for 30 minutes. Transfer the dumplings to a freezer bag and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then proceed as directed to pan fry and steam.
Cooking InstructionsHide images
step 1
Start by making the sauce. Combine Toasted Sesame Oil (1/4 cup), Sweet Chili Sauce (2 Tbsp), Low-Sodium Soy Sauce (2 Tbsp), Honey (3 Tbsp), Fresh Ginger (1 piece), and Crushed Red Pepper Flakes (to taste) in a medium bowl. Set aside to serve alongside the dumplings.
step 1 Start by making the sauce. Combine Toasted Sesame Oil (1/4 cup), Sweet Chili Sauce (2 Tbsp), Low-Sodium Soy Sauce (2 Tbsp), Honey (3 Tbsp), Fresh Ginger (1 piece), and Crushed Red Pepper Flakes (to taste) in a medium bowl. Set aside to serve alongside the dumplings.
step 2
Heat Sesame Oil (2 Tbsp) in a large skillet over medium-high heat. When the oil shimmers, add the Shallots (2) and cook until fragrant and lightly caramelized for about 2 minutes.
step 2 Heat Sesame Oil (2 Tbsp) in a large skillet over medium-high heat. When the oil shimmers, add the Shallots (2) and cook until fragrant and lightly caramelized for about 2 minutes.
step 3
Add the Shiitake Mushrooms (4 cups), Fresh Ginger (1 piece), and Freshly Ground Black Pepper (to taste). Cook, stirring occasionally until the mushrooms have cooked down for about 5 minutes.
step 3 Add the Shiitake Mushrooms (4 cups), Fresh Ginger (1 piece), and Freshly Ground Black Pepper (to taste). Cook, stirring occasionally until the mushrooms have cooked down for about 5 minutes.
step 4
Add the Low-Sodium Soy Sauce (2 Tbsp) and Freshly Ground Black Pepper (to taste). Stir in the Baby Bok Choy (2 cups) and cook for another 2-3 minutes, until the mushrooms are caramelized. Remove from the heat and let cool.
step 4 Add the Low-Sodium Soy Sauce (2 Tbsp) and Freshly Ground Black Pepper (to taste). Stir in the Baby Bok Choy (2 cups) and cook for another 2-3 minutes, until the mushrooms are caramelized. Remove from the heat and let cool.
step 5
To assemble, spoon 1 Tbsp of filling onto each Wonton Wrappers (32).
step 5 To assemble, spoon 1 Tbsp of filling onto each Wonton Wrappers (32).
step 6
Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the center to seal. Repeat with the remaining wrappers.
step 6 Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the center to seal. Repeat with the remaining wrappers.
step 7
Place the Sesame Seeds (1/3 cup) in a shallow bowl. Brush the bottoms of the dumplings with water, then dredge them in the sesame seeds.
step 7 Place the Sesame Seeds (1/3 cup) in a shallow bowl. Brush the bottoms of the dumplings with water, then dredge them in the sesame seeds.
step 8
Heat the remaining Sesame Oil (2 Tbsp) in a large skillet set over medium heat. When the oil shimmers, add the dumplings with the sesame seed side down and cook until the bottoms are light golden brown, for about 2-3 minutes.
step 9
Carefully pour 1/4 cup of water into the skillet. Stand back since it will splatter. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for about 5 minutes.
step 10
Garnish with the Scallion (1 bunch) and serve while still warm with the dipping sauce.
step 10 Garnish with the Scallion (1 bunch) and serve while still warm with the dipping sauce.
Tags
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Appetizers
Dairy-Free
Asian
Comfort Food
Snack
Shellfish-Free
Mushrooms
Vegetarian
Vegetables
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