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.
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
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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.
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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.
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Add mushrooms, shallot, ginger, garlic, scallion, sesame oil, remaining teaspoon salt and pepper. Mix to combine and set aside.
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To make the sauce, whisk together teriyaki sauce, honey, rice vinegar, sesame chile oil (if usinand sesame seeds. Set aside.
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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.
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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.
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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.
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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.