These shiitake mushroom dumplings are pan fried with a layer of sesame seeds on the bottom and served with a simple honey ginger teriyaki sauce for dipping.

This post is sponsored by Annie Chun. All opinions are my own.

Making Asian style dumplings from scratch is one of those calming cooking projects that you can just get lost in for a peaceful afternoon. If you’ve got some extra time to play around in the kitchen I suggest you give these delicious vegetarian Shiitake Mushroom Dumplings a try! They’re really not as complicated as they might seem.

These addictive mushroom dumplings are made from a simple dough and filled with a mixture of shiitake mushrooms, Napa cabbage, ginger, scallions and garlic. Once filled and pinched closed, the bottoms are dipped in sesame seeds for a delightful toasted aroma and crunchy texture once cooked. Finally, they are served with a super easy honey teriyaki sauce for dipping!

The dipping sauce is a breeze thanks to Annie Chun’s Japanese Style Teriyaki Sauce, made with natural, authentic ingredients. It forms the flavor base of the dipping sauce which is accentuated with honey, sesame chile oil and sesame seeds. A touch of rice wine vinegar balances out the sweetness and thins the consistency, making this a perfect dipping sauce for these mushroom dumplings!

Why you’ll love these Shiitake Mushroom Dumplings

• I could seriously eat these mushroom dumplings every day and not get tired of them! The combination of the savory vegetable filling wrapped in a soft, chewy dough is magical.
• The texture of these dumplings is amazing because they are crispy on the bottom and steamed throughout. This is thanks to the cooking process which involves pan searing them in oil first, followed by adding water to the pan and covering it to finish the cooking.
• The sesame seed coated bottoms add a lovely nutty flavor and toasty aroma.
• The honey teriyaki sauce is the perfect compliment to serve with these yummy vegan dumplings!

What you’ll need to make this recipe

For the dough:

• flour
• salt
• hot water

For the filling:

• Napa cabbage (or white cabbage)
• shiitake mushrooms
• fresh ginger
• garlic
• shallot
• scallion
• salt and black pepper

For the sauce:

• Annie Chun Japanese Style Teriyaki Sauce
• honey
• rice vinegar
• sesame chile oil (optional if you like it spicy)
• sesame seeds

How to make dumpling dough from scratch

Fortunately making dumpling dough from scratch is very easy! It does take some time and patience, but it requires minimal, simple ingredients: just flour, salt and hot water! Add the flour and salt to a medium bowl and gradually stir in 1/2 cup of hot water. Stir until a shaggy dough forms.

Then turn the dough out onto a floured surface and knead until it feels very smooth. This will take about 8 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let it rest for 1 hour, then take the dough out and it again knead again for 5 minutes. Cover and let it rest a second time, this time for about for 30 minutes. Now the dough should be smooth, elastic and ready to portion out.

Sprinkle a surface with flour and divide the dough into quarters. Roll each piece into an 8-10 inch rope. Cut each rope into 6-8 pieces and roll each one into a ball. Roll each ball into 3 1/2-inch rounds.

Tips and tricks for making dumplings

• Make sure to draw excess liquid out of the cabbage when preparing the filling by mixing the chopped cabbage with a bit of salt and placing it in a strainer. Let it sit for 10-15 minutes, then squeeze out as much excess liquid as possible. This will prevent the dough from getting too soggy.
• When rolling out the dough, you can either roll each portioned ball by hand and use a rolling pin to roll out each one, or use a pasta machine to roll the dough the the thinnest setting and a round 3 inch cutter to portion out the rounds. Both ways work fine! The hand rolled method is a bit more rustic but will use up all of the dough, while the pasta machine method gives you a more uniform outcome but leaves some scrap and makes slightly fewer dumplings.
• To fill the dumplings, spoon about 2 teaspoons of the filling onto the center of each wrap. Bring up the sides of the wrapper and pinch closed to seal in the filling. You can lightly dip your fingertips in a small bowl of water before pinching to help seal the dough.

Substitution ideas for these mushroom dumplings

Feel free to use a different kind of mushroom besides shiitake. Cremini, white button or oyster would be great options.

If you don’t like cabbage, try another cruciferous vegetable such as broccoli or kale. Shredded carrot is another great option for the filling.

Instead of shallot, you can certainly use red or white onion. The key to any filling substitution is to make sure to chop the vegetables finely and consistently.

More mushroom recipes

• Mushroom & Asparagus Hand Rolls
• Wild Mushroom Tagliatelle
• Easy Vegetable Udon Noodle Soup
• Mushroom & Sage Cornbread Muffins

Thanks for reading! To keep up with me in the kitchen, follow me on Facebook, Instagram, Twitter and Pinterest. If you make these Mushroom Dumplings, please share it using the hashtag #LePetitEats!

5 from 1 vote

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Shiitake Mushroom Dumplings with Honey Teriyaki Sauce

These shiitake mushroom dumplings are pan fried with a layer of sesame seeds on the bottom and served with a simple honey ginger teriyaki sauce for dipping.

Course Appetizer

Cuisine Asian

Keyword mushrooms, vegetarian

Prep Time 1 hour

Cook Time 10 minutes

Servings 24 servings

Calories 70 kcal

Author Denisse

Ingredients

For the wrappers:

• 1 1/2 cups all-purpose flour
• 1/2 cup hot water
• 1 pinch salt

For the dumplings:

• 1/2 medium-sized napa cabbage or white cabbage
• ½ teaspoon plus 1 teaspoon salt
• 12 shiitake mushrooms finely chopped
• 1 teaspoon freshly grated ginger
• 1 clove garlic minced
• 1 small shallot minced
• 1 scallion finely chopped
• 1 teaspoon toasted sesame oil
• ½ teaspoon black pepper
• 1/2 cup sesame seeds
• 2 teaspoon chives chopped
• 2 tablespoons vegetable oil

For the sauce:

• 2 tablespoons Annie Chun Teriyaki Sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame chile oil optional
• ¼ teaspoon sesame seeds

Instructions

1. Add flour to a medium bowl. Gradually add hot water, stirring with a wooden spoon until a shaggy dough forms. Turn dough out onto a floured surface and knead until smooth, about 8 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let sit for 1 hour. Take the dough out and knead again for 5 minutes. Cover and let sit for 30 minutes.
2. While the dough is resting, prepare the filling and sauce. Place the cabbage in a mixing bowl and add ½ teaspoon salt, mixing to combine. Let sit for 10-15 minutes, then squeeze out any excess liquid.
3. Add mushrooms, shallot, ginger, garlic, scallion, sesame oil, remaining teaspoon salt and pepper. Mix to combine and set aside.
4. To make the sauce, whisk together teriyaki sauce, honey, rice vinegar, sesame chile oil (if usinand sesame seeds. Set aside.

5. Sprinkle a surface with flour and divide the dough into quarters. Roll each piece into an 8-10 inch rope. Cut each rope into 6-8 pieces and roll each one into a ball; Roll each ball into 3 inch rounds.

6. Spoon 2 teaspoons of the filling onto the center of each wrap. Bring up the sides of the wrapper and pinch closed to seal in the filling. Dip the bottom of each dumpling into a small bowl of water and then dip into a shallow bowl or plate filled with sesame seeds.
7. Heat vegetable oil In a large skillet over medium-high heat. Arrange the dumplings in the skillet, sesame side down. Cook until the bottoms are lightly browned, about 2 minutes. Add ¼ cup of water, cover and cook until the filling is cooked through and water is evaporated, about 5 minutes.
8. Transfer to a plate, sprinkle with chives and serve with honey teriyaki dipping sauce.

Recipe Notes

Substitution ideas for these mushroom dumplings

Feel free to use a different kind of mushroom besides shiitake. Cremini, white button or oyster would be great options.

If you don’t like cabbage, try another cruciferous vegetable such as broccoli or kale. Shredded carrot is another great option for the filling.

Instead of shallot, you can certainly use red or white onion. The key to any filling substitution is to make sure to chop the vegetables finely and consistently.