Vegan Mushroom Dumplings
Dumplings, Potstickers, Wontons- the choice of wrapper, cooking technique, filling, and folding style determine what's what but they are truly all delicious! Here we used vegan wonton wrappers which come in squares, limiting shaping options. If you're feeling ambitious- Bowls & Broths offers a series of dumplings wrapper recipes and techniques.
Our new dried Stir Fry Mushroom Blend of shiitake, wood ear, paddy straw, and oyster mushrooms was perfect for this recipe. We rehydrate these in hot water, which you could absolutely save for a delicious mushroom broth to be used in ramen, pasta dish, or soup! If you have fresh mushrooms, use roughly 4 ounces of your favorite mushroom or combination- shiitake would be delicious.
Our Asian Sesame Tuna Rub is the perfect complimentary seasoning for a dipping sauce as it has both sesame seeds, wasabi powder, ground ginger, and a touch of cayenne. You could choose to serve these with kimchi, edamame, chili oil, sweet and sour sauce, duck sauce- the list goes on!
Makes 18-20 dumplings
For the filling:
- 18-20 wrappers
- 1 oz Stir Fry Dried Mushrooms, or 4 oz fresh mushrooms
- 1/2 cup hot water
- 1/2 inch ginger, grated
- 1 clove garlic, grated
- 1 cup chopped greens (kale, cabbage, or bokchoy)
- 1/2 cup shredded carrot
- 1/4 cup sliced scallions, + more for serving
- 1 tablespoon soy sauce or tamari
- 2 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 teaspoon ground coriander
- 2 tablespoons cornstarch
- 2 tablespoons oil, divided
- 2 tablespoons water, for steaming
For the sauce:
1/4 cup soy sauce
1 teaspoon sesame oil
2 teaspoons Asian Sesame Tuna Rub
- In a small bowl, empty the contents of your dried mushrooms and cover with the 1/2 cup of hot water. Let steep for 5 minutes. Remove from water and squeeze dry. If desired, reserve that mushroom water for another recipe.
- Preheat a medium skillet over medium-high heat. Dice your mushrooms and add to the hot, dry pan. Stir until moisture has evaporated.
- Add your sesame oil, then your grated ginger + garlic and cook until aromatic. Remove from heat and add to medium bowl.
- Into the mushroom mixture, add shredded carrot, chopped greens, sliced scallions, soy sauce, and seasonings. Mix until evenly combined.
- Line a plate or tray with parchment, then dust lightly with corn starch. This will be where you rest your shaped dumplings before cooking.
- Line your wrappers up on a clean surface. Dip your finger in cool water and rub along the perimeter of each wrapper to moisten. This will allow the dough to stick to itself and seal.
- Scoop about 1/2 a tablespoon into the center of each wrapper. Pick up the filled wrapper, and starting from one end- begin pinching and pleating the seam shut. Once they are sealed, transfer the dumpling to the starch-lined tray.
- Once all filling is wrapped, preheat a large skillet with just enough oil to coat the bottom, about a teaspoon or so. Ideally, most of the oil is absorbed while cooking each batch.
- Make your sauce by stirring together all of those ingredients and setting aside.
- Fold a piece of paper towel to be used for absorbing excess oil later. You should be able to pinch it between tongs or chopsticks.
- Lay your dumplings on one side across the pan, being careful not to overcrowd. After about 1 minute, flip each dumpling to the other side. Pinch your folded paper towel between your tongs or chopsticks, and soak up the excess oil. Then quickly and carefully, add a tablespoon of water and cover. This will steam the wrappers to finish cooking.
- Remove these dumplings from the pan, and cook the next batch.
- Serve hot, with additional sliced scallions and dipping sauce.