We’re not big fans of ordering takeout food in my household. Especially when you can make treats like these Mushroom Dumplings with Homemade Sauce in your own kitchen.
Not only are they absolutely delicious, they’re free of additives and preservatives. That’s a win in my book.
These are made with wonton wrappers, those handy little squares of dough that are available in most grocery stores. The ideal wrapper would be round, but they are very difficult to find unless you are fortunate to be near an Asian market.
If you’re feeling adventurous, you may want to give these Homemade Asian Wrappers a try. I highly recommend them and you can create whatever shape needed.
Let’s get started on the delicious homemade dipping sauce…
What’s needed for the dipping sauce?
- Toasted sesame oil
- Sweet chili sauce
- Low-sodium soy sauce – or low-sodium gluten-free tamari
- Honey – or pomegranate molasses
- Fresh ginger
- Red pepper flakes
Make your sauce as mild or spicy as you like by adjusting the amount of red pepper flakes you add to the combo.
An important note on sesame oil…
Toasted and non-toasted sesame oils are not interchangeable!
Regular sesame oil (the non-toasted type) is very mild in flavor and is typically used for sautéing.
On the other hand, toasted sesame oil has a very strong flavor with a nutty aroma, more suitable for adding to sauces and fillings.
Set the sauce aside as you work on the delicious mushroom filling.
Perfect for the vegetarians at your table, the dumplings are filled with a wonderful blend.
- Sesame oil
- Shallots
- Shiitake and/or cremini mushrooms
- Fresh ginger
- Garlic
- Baby bok choy or spinach
- Low-sodium soy sauce or tamari
- Freshly ground black pepper
- Wonton or dumpling wrappers
- Sesame seeds
- Green onions.
Use your choice of mushrooms on this one. What you see here is a combination of 7 ounces of shiitake along with 3.5 ounces of cremini, also known as baby bellas.
White button mushrooms would also work but keep in mind that they have a milder flavor than the others.
I don’t know about you guys but I really do not enjoy mincing garlic. I’ve recently turned to using a garlic press. After trying several presses, with terrible results, I discovered this winner. My garlic mincing days are done. For the grated ginger, this lemon zester does the work nicely.
The filling comes together quickly, so it’s a good plan to have everything prepped before you start.
- Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat.
- When the oil shimmers, add the chopped shallots.
- Cook until fragrant and lightly caramelized for about 2 minutes.
- Add the mushrooms, ginger, and garlic.
- Cook, stirring occasionally, until the mushrooms have cooked down for about 5 minutes.
- Add the soy sauce and freshly ground black pepper.
- Stir in the greens.
- Cook for another 2 to 3 minutes, until the mushrooms are caramelized.
- Remove from the heat and let cool.
Time to set up the assembly line for your Mushroom Dumplings with Homemade Sauce.
- Grab one of the wrappers and place about a tablespoon of filling in the center.
- Brush all open edges with a small amount of water.
- To close the dumpling, pull up on each corner of the wrapper as you pinch the seams closed all the way around.
- Grab the knot at the top and twist to complete the seal.
If you are using round dumpling wrappers, the technique is a bit different. You actually cup the filled wrapper in the palm of your hand and proceed to create small pleats all the way around, sealing as you go.
Take a look at this amazing post which contains a video detailing ten different ways to fold a dumpling. It really is an art form.
- Place the sesame seeds in a shallow bowl.
- Brush the bottoms of the dumplings with water.
- Then dredge them in the sesame seeds.
Choose a large skillet that has a tight fitting lid.
- Heat the remaining 2 tablespoons of sesame oil in a large skillet set over medium heat.
- When the oil shimmers, add the dumplings with the sesame seed side down.
- Cook until the bottoms are light golden brown, for about 2 to 3 minutes.
- 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.
Get ready to impress your friends with these Mushroom Dumplings with Homemade Sauce.
Garnish the dumplings with some sliced scallions and serve with the homemade dipping sauce. These beauties are best when enjoyed fresh from the pan, while still warm.
mushroom dumplings with homemade sauce
Adapted from Half Baked Harvest
Delicious vegetarian treat ready to enjoy in less than an hour.
Ingredients
Mushroom Dumplings
- 4 tablespoons sesame oil, divided
- 2 shallots, chopped
- 4 cups shiitake and/or cremini mushrooms, chopped (about 10.5 ounces)
- 1 inch fresh ginger, peeled and grated
- 1 garlic clove, minced or grated
- 2 cups chopped baby bok choy or spinach (about 7.5 ounces)
- 2 tablespoons low-sodium soy sauce or tamari
- freshly ground black pepper
- 32 wonton or dumpling wrappers
- 1/3 cup sesame seeds
- 2 green onions, diagonally sliced for serving
Homemade Dipping Sauce
- 1/4 cup toasted sesame oil
- 2 tablespoons sweet chili sauce
- 2 tablespoons low-sodium soy sauce or tamari
- 3 tablespoons honey or pomegranate molasses
- pinch of crushed red pepper flakes, to taste
- 1/2 inch fresh ginger, peeled and grated
Instructions
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Make the sauce: Combine all ingredients in a medium bowl. Set aside to serve alongside the dumplings.
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Heat 2 tablespoons of the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized for about 2 minutes. Add the mushrooms, ginger, and garlic. Cook, stirring occasionally, until the mushrooms have cooked down for about 5 minutes. Add the soy sauce and freshly ground black pepper. Stir in the greens and cook for another 2 to 3 minutes, until the mushrooms are caramelized. Remove from the heat and let cool.
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To assemble, spoon 1 tablespoon of filling onto each wrapper. 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.
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Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water, then dredge them in the sesame seeds.
-
Heat the remaining 2 tablespoons of sesame oil 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 to 3 minutes. 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.
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Garnish with the green onion slices and serve while still warm with the dipping sauce.
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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.
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