There was a time when we were regularly buying frozen dumplings from the grocery store. One night, while cooking in my kitchen, it occurred to me- I bet I could make these on my own and they will probably taste even better! Mushroom Dumplings look like a restaurant style meal but they are actually quite easy! Using store-bought wrappers you can create these dumplings on your own in less than 30 minutes!

A plate of pan-fried mushroom dumplings arranged around a central bowl of chili oil dipping sauce, garnished with fresh basil leaves. One dumpling is flipped to show its golden, sesame-crusted bottom.

Recipe Ingredient Notes

For Garlic Chili Oil Dipping Sauce

Toasted sesame oil - This has a more robust flavor than regular sesame oil.
Red pepper flakes - These add heat and spice, adjust as necessary for your individual preference.

For the Mushroom Dumplings

Shiitake mushrooms - These have a great flavor and texture, but any mushroom will work in this dumpling recipe.
Soy sauce - Adds umami and salty flavors, can adjust salt level with low sodium variety.
Wonton wrappers - Using store-bought wonton wrappers (available near the tofu in most grocery stores, or in the produce section) makes this recipe even easier. However, homemade wrappers also work.
Raw white sesame seeds - We recommend coating the dumplings with raw sesame seeds because they will toast as the dumplings cook, and you don't want them to burn.
Olive oil - We use olive oil to sauté the dumplings, but sesame oil would work too.

Ways to Enjoy Every Bite

These wonton dumplings are delicious on their own but we recommend serving with something lighter like burrata caprese. Serve with some steamed white rice and a crisp salad to finish off the meal. Whether you serve them as a starter, snack, or main course, these flavorful bites fit right into any meal plan and taste amazing with a drizzle of garlic chili oil on top.

How to Make Wonton Dumplings

Top-down view of a small white saucepan with a wooden handle, containing a dark, oily chili dipping sauce with visible spices and bits of seasoning.

Top-down view into a food processor bowl, showing the finely chopped and seasoned mushroom and vegetable filling for the dumplings.

Step 1: Add sesame oil, sliced garlic, and red pepper flakes to a small saucepan. Warm gently over low heat until fragrant, then remove from heat and let it cool completely.

Step 2: In a food processor, combine mushrooms, garlic, and green onions. Pulse until finely chopped, then add soy sauce and panko. Blend again until the mixture forms a coarse paste.

Overhead view of a white cutting board showing the dumpling assembly process: two round wonton wrappers are topped with a spoonful of savory filling, and several completed, uncooked wonton money bag dumplings are lined up next to them.

Overhead view of about a dozen partly cooked wonton dumplings in a gray non-stick skillet. Some are lightly seared and coated with sesame seeds on the bottom.

Step 3: Spoon 1-2 teaspoons of filling onto each wonton wrapper. Moisten the edges with water, bring the corners together, and twist to seal. Brush the bottoms with water, then dip into sesame seeds.

Step 4: Heat oil in a nonstick skillet over medium-high heat. Add the dumplings and cook until crisp and golden on the bottom, about 2-3 minutes. Add a few ice cubes, cover to steam for 2-3 minutes, then serve warm with your homemade chili oil.

What Are Other Ways To Cook This Mushroom and Dumplings?

When cooking mushroom dumplings, you can pan-fry dumplings for crispy bottoms, steam them in a bamboo steamer lined with cabbage leaves, or boil them in a pot for a softer texture.

A hand holding chopsticks is picking up one of the mushroom wonton dumplings from a white plate surrounded by dipping sauce and fresh basil leaves.

Recipe Tips from Mrs. G

Don't overfill your wontons. A little goes a long way! Use just 1-2 teaspoons of filling per wrapper to keep your wonton dumplings sealed tightly and easy to cook.
Keep wrappers moist while assembling. Cover unused wrappers with a damp towel so they don't dry out. This ensures your mushrooms and dumplings stay soft and easy to shape.
Steam for tenderness. After pan-frying, adding a splash of water or a few ice cubes to the skillet helps steam the dumplings so the edges become tender while the bottoms stay crispy, the perfect texture balance every time.

Storing Leftovers

Store leftover mushroom dumplings in an airtight container in the refrigerator for up to 2 days, or freeze them in a single layer until solid, then transfer to a freezer bag for up to 3 months. Reheat by pan-frying, steaming, or boiling straight from frozen, no need to thaw. The garlic chili oil keeps for one week in the fridge or up to 2 months in the freezer; warm gently before serving.

Overhead shot of a white plate holding seven mushroom wonton dumplings (some pan-fried with sesame seeds on the bottom, others folded like money bags) arranged around a small bowl of chili oil dipping sauce.

Square-cropped overhead photo of eight mushroom wonton dumplings arranged on a plate around a small white bowl of chili oil, with bamboo chopsticks resting alongside.

Mushroom Dumplings

Renae Gerhardstein

These mushroom dumplings are crispy, savory, and simple to make, perfect for a quick appetizer or meat-free main dish!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer, Main Course, Side Dish

Cuisine Asian

Servings 12 dumplings

Calories 155 kcal

Equipment

saucepan
food processor
basting brush
skillet

Ingredients

Garlic Chili Oil ingredients

½ cup toasted sesame oil
2 cloves garlic thinly sliced
1 teaspoon red pepper flakes

Dumpling ingredients

4 ounces shiitake mushrooms or any type of mushroom
1 clove garlic peeled
2 green onions roughly chopped
3 tablespoons soy sauce
2 tablespoons panko bread crumbs
12 4 wonton wrappers find them in the produce section or next to the tofu
¼ cup raw white sesame seeds
2 tablespoons olive oil or sesame oil

Instructions

Garlic Chili Oil prep

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 using.

Dumplings prep

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. For baking, see "baking directions" below.

Pan Fry directions

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 to steam the wontons. Shake the pan gently and cook for another 2-3 minutes, or until the dumplings are tender.

Baking directions

Preheat oven to 325 degrees F.
To bake the dumplings, add a lid to the skillet of dumplings. Bake at 325º F for 10-15 minutes or until they are lightly crisp.
Remove the dumplings to a plate and garnish with additional green onion and sesame seeds, if desired. Serve with garlic chili oil and enjoy.

Notes

How to fold dumplings like a pro? Seal it by wetting your finger and rubbing it along the edge of the wrapper. Bring the corners of the dumpling wrapper up to the center and twist them to seal in the filling.

Recipe Variations:

This mushroom dumplings recipe is incredibly flexible, and you can tweak them based on your dietary needs or cravings. Try these easy dumpling filling ideas that we recommend:

Add different spices to the Garlic Chili Oil. Try adding ginger or five-spice powder for a different flavor.
Use a different type of mushroom in the filling. Button mushrooms, oyster mushrooms, or Portobello mushrooms would all be great!
Add white pepper or black pepper to the dumpling filling for a bit of spice.

Storing Instructions:

Leftover dumplings can be kept in an airtight container in the fridge for up to 2 days.
To freeze, place them on a baking sheet lined with parchment paper then cover them with plastic wrap and freeze them for 2 hours.Then transfer them to a freezer-safe bag or container. Frozen dumplings will last up to 3 months in the freezer.
To reheat dumplings, cook them in a non-stick skillet over medium-high heat until they are heated. You can also steam, boil, or bake the dumplings.
The garlic chili oil will last up to one week in the fridge. To freeze, place it in a freezer-safe container for up to 2 months. To reheat garlic chili oil, simply heat it up in a small saucepan over low heat.
For reheating frozen dumplings and chili oil, thaw the dumplings overnight in the fridge and then cook them according to the instructions above. For garlic chili oil, thaw it in the fridge or at room temperature.

Make Ahead Instructions:

You can make them ahead and freeze them in a single layer so they're always ready for a quick meal. To do this, arrange the assembled dumplings on a tray lined with parchment paper, making sure they don't touch. Freeze them until solid, then transfer them to a sealed container or freezer bag. When you're ready to cook, there's no need to thaw-just pan-fry, steam in a bamboo steamer, or boil them straight from frozen! This makes meal prep effortless and ensures you always have a batch of fresh, homemade dumplings ready to go.

Keyword Dumplings, Vegetarian meals