If you love dumplings but prefer a meatless option, these mushroom dumplings are a must-try. They deliver deep, savory umami from mushrooms, a satisfying crunch from sesame seeds, and a spicy kick when dipped in garlic chili oil. Easy enough for beginners, they work well as an appetizer, snack, or light meal and adapt to pan-frying, steaming, boiling, or baking.
Inspired by classic Asian dumplings, this recipe is entirely vegetarian and highlights the meaty texture of shiitake or other mushrooms. Whether you want crispy-bottomed potstickers or tender steamed dumplings, this filling is versatile. Serve them with a homemade garlic chili oil for the best flavor pairing.
Why We Love this Mushroom Dumplings Recipe
- Savory, balanced flavor: Earthy mushrooms, soy sauce, and green onions create a deeply satisfying filling.
- Spicy garlic chili oil: A simple infused oil elevates the dumplings and offers customizable heat.
- Vegetarian-friendly: This recipe is easy to make for meat-free diets and crowds, and it can be adapted for vegan or gluten-free needs.
These pan-fried dumplings are quick to prepare and fun to shape. Once you make the filling and practice a few folds, assembly goes fast. Try them with chopsticks or fork and enjoy them hot with dipping sauce.
Ingredient Notes and Substitutions
Garlic Chili Oil:
- Toasted sesame oil: Adds a rich, nutty base. Regular sesame oil can also be used sparingly.
- Garlic: Thin slices infuse the oil with savory aroma.
- Red pepper flakes: Adjust to control the heat level.
Mushroom Dumplings:
- Shiitake mushrooms: Great for flavor and texture, though button, oyster, or portobello work too.
- Soy sauce: Provides essential umami and seasoning.
- Panko breadcrumbs: Absorb moisture and add subtle texture.
- Wonton wrappers: Store-bought wrappers make assembly fast; rice paper can be used for a gluten-free option.
- Raw white sesame seeds: Coat the bottoms of the dumplings so they toast while cooking.
- Olive or sesame oil: For sautéing or pan-frying.
Recipe Variations
This filling is flexible. Add diced tofu for protein, mix in finely chopped carrots for color, or try different mushrooms for new textures. You can flavor the chili oil with grated ginger or five-spice powder. For gluten-free wrappers, substitute rice paper. Cook the dumplings pan-fried, steamed, boiled, or baked—each method yields a slightly different but delicious result.
Equipment Used in this Recipe
- Saucepan (for chili oil)
- Food processor (to chop mushrooms quickly)
- Basting brush (to wet wrapper edges)
- Skillet (for pan-frying)
How to Make Veggie Dumplings
- Prepare the garlic chili oil. In a small cold saucepan combine toasted sesame oil, sliced garlic, and red pepper flakes. Warm over medium-low heat until the garlic is fragrant and just begins to sizzle, about 1–2 minutes. Remove from heat and let cool completely before serving or storing.
- Make the filling. Add mushrooms, garlic, and green onions to a food processor and pulse until finely chopped, about 15 seconds. Add soy sauce and panko, then pulse again until the mixture forms a coarse paste.
- Assemble the dumplings. Place 1–2 teaspoons of filling in the center of each wonton wrapper. Moisten the wrapper edge with water, fold the wrapper corners toward the center, and twist to seal. Brush the bottom of each assembled dumpling with water and press into raw sesame seeds so they stick.
- Cook – pan-fry method. Heat a large nonstick skillet over medium-high heat and add oil. Arrange dumplings in the pan and cook 2–3 minutes until bottoms are golden. Add a small handful of ice cubes to the pan and immediately cover with a lid to steam for 2–3 more minutes, until tender.
- Cook – baking option. If you prefer baked dumplings, preheat the oven to 325°F. Place the skillet (with a lid) in the oven and bake 10–15 minutes until lightly crisp. Garnish with extra green onions and sesame seeds and serve with garlic chili oil.
Serving Suggestions
These mushroom dumplings pair well with soy sauce, dark soy, chili oil, or a sesame dipping sauce. For a dim sum-style spread, serve alongside spring rolls, miso soup, or other dumpling varieties. Garnish with scallions, toasted sesame seeds, or a splash of dry sherry for extra aroma.
Recipe FAQs
The garlic chili oil made in this recipe is an excellent match, but you can also enjoy them with soy sauce, a sesame-soy dip, or a ginger chili oil depending on your preference.
Store cooked dumplings in an airtight container in the refrigerator for up to two days. Reheat in a skillet, steam, or bake to restore texture.
Yes. Freeze assembled dumplings in a single layer on a tray until solid, then transfer to a freezer-safe bag or container. They keep up to three months and can be cooked from frozen.
Mushroom Dumplings
Ingredients
For the Garlic Chili Oil
- ½ cup toasted sesame oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes
For the Dumplings
- 4 ounces shiitake mushrooms (or other mushrooms)
- 1 clove garlic, peeled
- 2 green onions, roughly chopped
- 3 tablespoons soy sauce
- 2 tablespoons panko breadcrumbs
- 12 4″ wonton wrappers
- ¼ cup raw white sesame seeds
- 2 tablespoons olive oil (or sesame oil) for cooking
Instructions
- Make the chili oil: Combine sesame oil, sliced garlic, and red pepper flakes in a small cold saucepan. Heat over medium-low until the garlic becomes fragrant and starts to sizzle, 1–2 minutes. Cool completely.
- Prepare the filling: Pulse mushrooms, garlic, and green onions in a food processor until finely chopped. Add soy sauce and panko and pulse until the mixture forms a coarse paste.
- Assemble dumplings: Place 1–2 teaspoons of filling on each wrapper. Moisten edges with water, fold and twist to seal. Brush the bottom of each dumpling with water and press into sesame seeds.
- Pan-fry: Heat oil in a nonstick skillet over medium-high. Cook dumplings 2–3 minutes until bottoms brown. Add a few ice cubes, cover immediately, and steam 2–3 minutes until cooked through.
- Bake (optional): Preheat oven to 325°F. Place skillet with sealed dumplings in the oven and bake 10–15 minutes until lightly crisp.
- Serve: Garnish with extra green onions and sesame seeds. Serve warm with garlic chili oil.
Notes
- To fold dumplings neatly: moisten the wrapper edge, bring corners to the center, and twist to seal.
- Leftovers keep in the fridge up to 2 days. To freeze, flash-freeze on a tray then store in a freezer-safe bag for up to 3 months.
- The garlic chili oil will keep in the refrigerator for up to one week or can be frozen for up to 2 months.
Nutrition (per dumpling)
Calories: 155 | Carbohydrates: 8 g | Protein: 2 g | Fat: 13 g | Sodium: 305 mg
If you try this mushroom dumplings recipe, please leave a star rating and a comment to share how it turned out. Enjoy making and sharing these flavorful, vegetarian dumplings!