If you love dumplings but want a delicious vegetarian twist, you have to try these mushroom dumplings! They’re packed with savory, umami-rich flavor and make the perfect appetizer, snack, or light meal. Plus, they’re surprisingly easy to make at home and beginner-friendly. These dumplings are always a hit—especially when served with a side of garlic chili oil for dipping.
Dumplings are the ultimate comfort food, loved for their versatility and satisfying flavors. This mushroom dumplings recipe is a game-changer! Inspired by classic Asian dumplings, these are made entirely with vegetarian ingredients—meaty mushrooms for a rich filling and sesame seeds for a light crunch.
Cook them pan-fried for crispy bottoms, steamed for a soft, juicy bite, or even baked for a slightly different texture. Want to get extra creative? Drop them into a noodle soup for a cozy, flavor-packed meal.
Why We Love this Mushroom Dumplings Recipe
- Savory flavor.
So what makes this meatless appetizer so good? The earthy mushrooms, the salty soy sauce, and the just-right amount of green onion all come together to create a flavor that’s out of this world. - A spicy dipping sauce.
Plus, the addition of the spicy garlic chili oil dipping sauce takes them over the top. - They’re vegetarian and perfect for anyone!
If you’re looking for an easy vegetarian appetizer recipe, look no further than this Asian dumpling recipe!
If you’ve been wondering how to make veggie dumplings, this is the perfect place to start. These pan fry dumplings are quick, flavorful, and super fun to make. So grab your fork or chopsticks, and let’s get cooking!
Love easy holiday appetizers?
Try our Jalapeno Popper Cups, Chili Sauce Meatballs, Tortellini Kabobs, and recipe for cheese Stuffed Jalapeno in Oven!
Ingredient Notes and Substitutions
For Garlic Chili Oil Dipping Sauce
- Toasted sesame oil: This has a more robust flavor than regular sesame oil.
- Garlic: Garlic adds delicious flavor to both the oil and dumplings.
- Red pepper flakes: These add heat and spice.
For the Mushroom Dumplings
- Shiitake mushrooms: These have a great flavor and texture, but any mushroom will work in this dumpling recipe.
- Soy sauce: Adds umami and salty flavors.
- Panko bread crumbs: A bit of crunch and help absorb any extra moisture.
- Wonton wrappers. Using store-bought wonton wrappers (available near the tofu in most grocery stores, or in the produce section) makes this recipe even easier. However, homemade wrappers would be even more delicious.
- Raw white sesame seeds. We recommend coating the dumplings with raw sesame seeds because they will toast as the dumplings cook, and you don’t want them to burn.
- Olive oil: We use olive oil to sauté the dumplings, but sesame oil would work too.
Recipe Variations
This mushroom dumplings recipe is incredibly flexible, and you can tweak them based on your dietary needs or cravings. Try these easy dumpling filling ideas that we recommend:
- Add different spices to the Garlic Chili Oil. Try adding ginger or five-spice powder for a different flavor.
- Use a different type of mushroom in the filling. Button mushrooms, oyster mushrooms, or Portobello mushrooms would all be great!
- Add white pepper or black pepper to the dumpling filling for a bit of spice.
- Add some chopped tofu to the filling for a protein boost.
- For a gluten-free option, use rice paper wrappers instead of wonton wrappers.
- Try pan-fried, steamed, boiled, or baked dumplings. They all taste great!
- Try adding finely chopped carrots, tofu, or a pinch of chili flakes for extra spice!
How to Make Veggie Dumplings
- Prepare the ingredients for the dipping sauce first.
Add the sesame oil, sliced garlic, and red pepper flakes to a small saucepan. Then set the pan over medium-low heat.
Then cook the garlic chili oil until it is just fragrant and starting to sizzle. Remove the pan from the heat and set it aside to cool.
- Make the dumpling filling.
Add the mushrooms, garlic, and green onions to the bowl of a food processor. Pulse the mushrooms until they are in small pieces for about 15 seconds.
- Add the soy sauce and panko to the mixture.
Pulse again until the mixture resembles a coarse paste. Do this for 10 more seconds.
- Fill the wonton wrappers.
Use 1-2 teaspoons of mushroom filling per wrapper.
How to fold dumplings like a pro? Seal it by wetting your finger and rubbing it along the edge of the wrapper. Bring the corners of the dumpling wrapper up to the center and twist them to seal in the filling.
- Brush the bottom of each wonton with water.
This makes it easier for the sesame seeds to stick.
- Two ways to cook:
To pan-fry, heat a large nonstick skillet over medium-high heat.
Add the olive oil and then add the wontons to the skillet pan. Cook for 2-3 minutes or until they are crisp and golden brown on the bottom.
Quickly add a small handful of ice cubes to the pan and cover it quickly with a lid. Shake the pan gently and cook for another 2-3 minutes, or until the dumplings are tender.
- To bake in the oven:
Add a lid to the skillet and bake until they are lightly crisp. - Top and serve!
Take the vegetable dumplings out and put them on a plate then add more green onion and sesame seeds on top, if you want. Serve with garlic chili oil, and enjoy!
Serving Suggestions
These mushroom dumplings are incredibly versatile and pair well with a variety of sides and dipping sauces. If you’re wondering how to make veggie dumplings even better, try serving them with classic condiments like soy sauce, dark soy, chili oil, or a homemade sesame dipping sauce to enhance those rich mushroom flavors. If you love dim sum, create a restaurant-style spread by adding spring rolls, miso soup, or even gyoza to the mix.
For those who enjoy variety, these dumplings also pair well with other favorites like chicken potstickers or even traditional pork dumplings. And for an extra depth of flavor, try adding a splash of dry sherry or garnish with scallions before serving.
Recipe FAQs
There are many sauces that you can eat with mushroom appetizers. But for me, the best dipping sauce for this recipe is garlic chili oil in the recipe. You can also try different types of chili oil, like ginger chili oil or five-spice chili oil.
It also depends on the cooking method. If you pan-fry the dumplings, you can try dipping them in soy sauce or a chili-based oil. You can try dipping them in chili oil or soy sauce if you steam or boil them. You can try a sweet and sour sauce for baked dumplings or dip them in soy sauce.
Leftover dumplings can be kept in an airtight container in the fridge for up to 2 days.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat by steaming or pan-frying.
When cooking, you can pan-fry dumplings for crispy bottoms, steam them in a bamboo steamer lined with cabbage leaves, or boil them in a pot for a softer texture. If you have leftovers, store them in the fridge and reheat by steaming or pan-frying to keep their fresh taste and texture.
You can make them ahead and freeze them in a single layer so they’re always ready for a quick meal. To do this, arrange the assembled dumplings on a tray lined with parchment paper, making sure they don’t touch. Freeze them until solid, then transfer them to a sealed container or freezer bag. When you’re ready to cook, there’s no need to thaw—just pan-fry, steam in a bamboo steamer, or boil them straight from frozen! This makes meal prep effortless and ensures you always have a batch of fresh, homemade dumplings ready to go.
To reheat dumplings, cook them in a non-stick skillet over medium-high heat until they are heated. You can also steam, boil, or bake the dumplings.
To freeze, place them on a baking sheet lined with parchment paper then cover them with plastic wrap and freeze them for 2 hours.
Then transfer them to a freezer-safe bag or container. Frozen dumplings will last up to 3 months in the freezer. The garlic chili oil will last up to one week in the fridge. To freeze, place it in a freezer-safe container for up to 2 months. To reheat garlic chili oil, simply heat it up in a small saucepan over low heat.
For reheating frozen dumplings and chili oil, thaw the dumplings overnight in the fridge and then cook them according to the instructions above. For garlic chili oil, thaw it in the fridge or at room temperature.
Consider Making These Other Easy and Delicious Recipes…
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Mushroom Dumplings
Equipment
- saucepan
- food processor
- basting brush
- skillet
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 any type of mushroom)
- 1 clove garlic peeled
- 2 green onions roughly chopped
- 3 tablespoons soy sauce
- 2 tablespoons panko bread crumbs
- 12 4” wonton wrappers (find them in the produce section or next to the tofu)
- ¼ cup raw white sesame seeds
- 2 tablespoons olive oil (or sesame oil)
Instructions
For the Garlic Chili Oil
- Add the sesame oil, sliced garlic, and red pepper flakes to a small, cold saucepan. Set the pan over medium low heat.
- Cook for 1-2 minutes, or until the garlic is just fragrant and beginning to sizzle. Remove the pan from the heat and set it aside to cool. Cool completely before enjoying.
- Storage: Store any leftover garlic chili oil in an airtight container in the fridge for up to one week. Bring to room temperature before enjoying.
For the Dumplings
- Add the mushrooms, garlic, and green onions to the bowl of a food processor and pulse until the mushrooms are a fine crumb– about 15 seconds.
- Next add the soy sauce and panko. Pulse again until the mixture resembles a coarse paste– another 10 seconds.
- Fill each of the wonton wrappers with 1-2 teaspoons of mushroom filling. To seal, dip your finger in water and rub it along the edge of the wrapper. Bring the corners of the wrapper up to the center and twist them to seal in the filling.
- Brush the bottom of each wonton with water and dip it into the sesame seeds. For baking, see "baking directions" below.
Pan Fry directions
- Heat a large nonstick skillet over medium-high heat. Add the olive oil and then add the wontons to the pan. Cook for 2-3 minutes or until they are crisp and golden brown on the bottom.
- **Working quickly, add a small handful of ice cubes to the pan and immediately cover it with a lid to steam the wontons. Shake the pan gently and cook for another 2-3 minutes, or until the dumplings are tender.
Baking directions
- Preheat oven to 325 degrees F.
- To bake the dumplings, add a lid to the skillet of dumplings. Bake at 325º F for 10-15 minutes or until they are lightly crisp.
- Remove the dumplings to a plate and garnish with additional green onion and sesame seeds, if desired. Serve with garlic chili oil and enjoy.
- Storage: Leftover dumplings can be kept in an airtight container in the fridge for up to two days.
Notes
- Sesame oil is the base of our garlic chili oil. Toasted sesame oil will have a more robust flavor than regular sesame oil. I’m using toasted, but either will work!
- I like the flavor and texture of shiitake mushrooms, but pretty much any mushroom will work in this recipe!
- Store-bought wonton wrappers (available next to the tofu in most grocery stores or in the produce section) make this recipe easier, but homemade would be even more delicious– up to you which you use!
Nutrition
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