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.
Total Time
50min
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
16
Ingredients
Mushroom Dumplings
•
4
Tbsp
Sesame Oil
, divided
•
2
Shallots
, chopped
•
4
cups
Chopped
Shiitake Mushrooms
or Cremini Mushrooms
•
1
piece
Fresh Ginger
, peeled, grated
•
2
cups
Chopped
Baby Bok Choy
or Spinach
•
2
Tbsp
Low-Sodium Soy Sauce
or Tamari
•
32
Wonton Wrappers
or Dumpling Wrappers
•
1/3
cup
Sesame Seeds
•
1
bunch
Scallions
•
to taste
Freshly Ground Black Pepper
Homemade Dipping Sauce
•
4
Tbsp
Toasted Sesame Oil
•
2
Tbsp
Sweet Chili Sauce
•
2
Tbsp
Low-Sodium Soy Sauce
or Tamari
•
3
Tbsp
Honey
or Pomegranate Molasses
•
1
piece
Fresh Ginger
, peeled, grated
•
to taste
Crushed Red Pepper Flakes
Cooking Instructions
1.
Start by making the sauce. Combine Toasted Sesame Oil (4 Tbsp), 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.
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.
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.
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.
5.
To assemble, spoon 1 Tbsp of filling onto each Wonton Wrappers (32).
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.
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.
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.
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.
10.
Garnish with the Scallions (1 bunch) and serve while still warm with the dipping sauce.
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.
Nutrition Per Serving
CALORIES
296
FAT
9.6 g
PROTEIN
8.1 g
CARBS
45.2 g
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