Home » Appetizers » Mushroom Vegetarian Dumplings

Mushroom Vegetarian Dumplings

Thank you for sharing!

This Mushroom Vegetarian Dumplings recipe is so delicious dipped with garlic chili oil and perfect as pan-fried, steamed, boiled, or baked!

mushroom vegetarian dumplings and garlic chili oil on a white plate with chopsticks on the side.
Jump to Recipe

As an Amazon Associate I earn from qualifying purchases, at no extra cost to you. See my disclosure policy here.

These mushroom dumplings are full of flavor and come together in a snap. Plus, they’re vegan-friendly, so everyone can enjoy them!

So grab your chopsticks and let’s get cooking!

Delicious Vegetarian Dumpling Recipe

Dumplings are one of those great comfort foods that everyone seems to love. They’re perfect for a quick lunch or dinner, and they can be made ahead of time and frozen for later.

And this mushroom dumpling recipe is not only delicious but also vegan-friendly!

So what makes these dumplings 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.

Plus, the addition of the spicy garlic chili oil takes them over the top.

So if you’re looking for a delicious and easy vegan recipe, look no further than these Mushroom Vegetarian Dumplings!

side view photo of mushroom vegetarian dumplings placed on a plate with garlic chili oil at the center.

Love tasty appetizers? Try our Jalapeno Popper Wonton Cups, Sweet Chili Meatballs, Caprese Skewers, and Stuffed Jalapeno Poppers!

Ingredients for Making Mushroom Dumplings

For Garlic Chili Oil

  • Toasted sesame oil – has a more robust flavor than regular sesame oil
  • Garlic – adds delicious flavor to both the oil and dumplings
  • Red pepper flakes – add heat and spice to the chili oil

For the Mushroom Dumplings

  • Shiitake mushrooms
  • Garlic
  • Green onions – add a subtle earthy onion flavor to the dumplings
  • Soy sauce – adds umami and saltiness to the dumplings
  • Panko bread crumbs – add a bit of crunch and help absorb any extra moisture
  • Wonton wrappers
  • Raw white sesame seeds
  • Olive oil
ingredients for making mushroom vegetarian dumplings which consist of sesame oil, garlic, red pepper flakes, shiitake mushrooms, green onions, soy sauce, panko bread crumbs, olive oil, and wonton wrappers.

Ingredient Notes

  • Shiitake mushrooms have a great flavor and texture, but any mushroom will work in this recipe.
  • Using store-bought wonton wrappers (available next to the tofu in most grocery stores or the produce section) makes this recipe even easier. However, homemade wrappers would be even more delicious. It is up to you which type of wrapper you use.
  • I recommend coating the dumplings with raw sesame seeds because they will toast as the dumplings cook, and you don’t want them to burn.
  • I’m using olive oil to saute the dumplings, but sesame oil would work too.

Equipment Needed

How to make Mushroom Vegetarian Dumplings

Making the Garlic Chili Oil

Prepare the ingredients. Add the sesame oil, sliced garlic, and red pepper flakes to a small saucepan. Then set the pan over medium low heat.

Cook the garlic chili oil. Cook them for 1-2 minutes, or until it is just fragrant and starting to sizzle. Remove the pan from the heat and set it aside to cool. Let it cool completely.

top view photo of garlic chili oil.

Making the Dumplings

Making 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.

mushrooms, garlic, and green onions are placed inside the food processor.

Add the soy sauce and panko to the mixture. Pulse again until the mixture resembles a coarse paste. Do this for 10 more seconds.

all ingredients are blended together with added soy sauce and panko breadcrumbs inside the food processor.

Filling the wonton wrappers. Fill each wonton wrapper with 1-2 teaspoons of mushroom filling.

mushroom vegetarian dumpling mixture is getting wrapped in wonton wrappers.

To seal, wet your finger and rub 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 and then dip it into the sesame seeds.

mushroom vegetarian dumplings on top of a chopping board ready to cook.

Cooking the wonton dumplings.

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.

cooking the mushroom vegetarian dumplings in a skillet.

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.

NOTE: Adding ice to the pan helps steam the dumplings, so they cook through without birning. Ice cubes cause less splattering than adding water. Make sure to add the lid quickly so the steam is trapped inside.

cooked mushroom vegetarian dumplings in a skillet.

Oven baking: Preheat oven to 325ºF.

To bake the dumplings, add a lid to the skillet. Bake at 325º F for 10-15 minutes or until they are lightly crisp.

Ready to 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!

a hand holding a chopstick picking a piece of vegetarian dumplings placed in a plate.

Recipe Variations

  • 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!

What to Serve with Mushroom Vegetarian Dumplings

These vegetarian dumplings are delicious on their own, but they would also be great with our recipes like:

a hand holding a white plate with chopsticks and mushroom dumplings with garlic chili in the center.

How to Store and Reheat Dumplings and Garlic Chili Oil

Leftover dumplings can be kept in an airtight container in the fridge for up to 2 days. 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.

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.

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.

a hand holding a dumpling dipping it in a garlic chili oil.

Frequently Asked Questions

Are vegetarian dumplings healthy?

Yes, this vegetarian dumpling recipe is healthy! They are packed with mushrooms, a great source of vitamins and minerals. Plus, they are low in calories and fat.

What sauce can you eat with dumplings?

There are many sauces that you can eat with this mushroom dumpling recipe. 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.

Get the Full Mushroom Dumpling Recipe Here

mushroom dumplings on a white plate with chopsticks at the side and garlic chili oil in the center.
Print Pin
4.50 from 2 votes

Mushroom Vegetarian Dumplings

These vegetarian mushroom dumplings made from wontons are full of flavor– earthy mushrooms, salty soy sauce, and just a hint of green onion. Add the spicy garlic chili oil on top, and you’ve got the perfect vegan lunch, dinner, or appetizer!
Course Appetizer, Main Course, Side Dish
Cuisine Asian
Keyword Vegetables, Dumplings, Easy Dinner, Appetizers, vegetarian, wonton recipes, Mushroom
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 dumplings
Calories 155kcal

Equipment

  • small saucepan
  • food processor or blender
  • basting or pastry brush
  • non-stick 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

Adding ice to the pan helps steam the dumplings so they cook through. We’re adding ice because it splatters less than adding water. Just make sure to add the lid very quickly so it traps the steam.
  • 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

Serving: 1wonton dumpling | Calories: 155kcal | Carbohydrates: 8g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 305mg | Potassium: 71mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

Follow me on social media for the latest in simple, easy food inspiration:

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to content