Mushroom Dumplings with Homemade Sauce

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 – Toasted sesame oil has a very strong flavor with a nutty aroma, suitable for adding to sauces and fillings. Regular sesame oil (the non-toasted type) is not recommended here. Its flavor is very mild in comparison.
• Sweet chili sauce – Sweet chili sauce is a popular Asian condiment, especially in Thai and Vietnamese cuisine, known for its sweet, spicy, and slightly tangy flavor. 
• Low-sodium soy sauce – Highly recommend using the low-sodium variety so that you can control the salt content in the final dish. For gluten-free, use low-sodium, gluten-free tamari.
• Honey – Using honey, instead of sugar, rounds out the flavor and adds a silky smooth texture to the sauce. In lieu of honey, you could use pomegranate molasses.
• Fresh ginger – Peeled & freshly grated. It can be helpful to place your peeled knob of fresh ginger in the freezer for a short time before grating. Ginger root adds a distinct, spicy, aromatic flavor. Fresh ginger is sweeter with more complex flavor than its ground counterpart.
• Red pepper flakes – Also known as Peperoncino flakes, crushed red pepper flakes  are totally optional. Although just a pinch can add heat and flavor to the dish. 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 oil are not interchangeable!

Regular sesame oil (the non-toasted type) is very mild in flavor and is typically used for sautéing, especially since it has a higher smoke point.

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.

• Regular sesame oil – Regular and toasted sesame oil are not interchangeable. Regular sesame oil has a higher smoke point than the toasted variety and is typically used for sautéing. Toasted sesame oil has a very strong flavor with a nutty aroma, more suitable for adding to sauces and fillings.
• Shallots – Finely chopped or minced. Shallots are often used to brighten vinaigrettes & fillings because of their mild, sweet flavor that’s often described as a mix of onion and garlic.
• Shiitake and/or cremini mushrooms – Chopped. I usually use about 7 ounces of the shiitake mushrooms, known for their rich, savory flavor & meaty texture, along with about 3.5 ounces of the cremini variety, also know as baby Bellas. White button mushrooms would also work but keep in mind that they have a milder flavor than the others.
• Fresh ginger – Peeled & freshly grated. It can be helpful to place your peeled knob of fresh ginger in the freezer for a short time before grating. Ginger root adds a distinct, spicy, aromatic flavor. Fresh ginger is sweeter with more complex flavor than its ground counterpart.
• Fresh garlic – Finely minced or grated. To avoid unwanted chunks, use your garlic press or cheese grater.
• Baby bok choy or spinach – Cleaned with ends trimmed & chopped. Baby bok choy has a milder, sweeter flavor than mature bok choy. It also tends to be more tender. Roughly chopped fresh baby spinach is also ideal in this recipe. The young tender leaves are more delicate with a slightly sweeter flavor compared to mature spinach. 
• Low-sodium soy sauce or tamari – Highly recommend using the low-sodium variety so that you can control the salt content in the final dish. For gluten-free, use low-sodium, gluten-free tamari.
• Freshly ground black pepper
• Wonton or dumpling wrappers – These gems can be made with readily available square wonton wrappers. The ideal wrapper would be round, but not so easy to find. 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.
• Sesame seeds – Regular white sesame seeds will work here. 
• Green onions – Thinly sliced on the diagonal. Used as a garnish, the dark green portion is preferred. 

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.

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.

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