Mushroom Dumplings
These mushroom dumplings are crispy, savory, and simple to make, perfect for a quick appetizer or meat-free main dish!
Servings: 12 dumplings
Calories: 155kcal
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.
- 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.
- 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.
- 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.