If you love dumplings but want a delicious vegetarian twist, these mushroom dumplings are a must-try! These are wonderful appetizers, snacks, or a light meal. It is also simple, flavorful, and perfect for making at home. Plus, this crispy pan-fried dumpling recipe is wildly popular party food, especially with garlic chili oil for dipping!

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.
These homemade mushroom dumplings are inspired by classic Asian dumplings but made entirely with vegetarian ingredients. Mushrooms provide a meaty texture, while sesame seeds add a delicate crunch. You can make them ahead of time and freeze them in a single layer for quick meals whenever the craving strikes. You may cook them pan-fried for a crispy bottom, steamed for a soft and juicy bite, bake, or serve in a noodle soup, these dumplings are packed with flavor and incredibly versatile.
These vegetarian potstickers are full of flavor and come together in a snap. So grab your chopsticks and let’s get cooking!
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Why We Love Mushroom Dumplings
Who doesn’t love dumplings? But this Asian-style dumpling recipe takes things to the next level. Here’s why we keep making them over and over again:
- 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!

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
The best part about these easy mushroom dumplings is that they’re made with simple, pantry-friendly ingredients. You can easily swap out a few components based on your preferences.
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. It is up to you which type of wrapper you use.
- 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
These mushroom dumplings are 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!
Equipment Used in Our Recipe
Making the best vegetarian dumpling recipe at home is easy, but having the right tools makes the process even smoother.
- Mixing bowl & small bowl: For preparing the filling and dipping sauce.
- Food processor: Speeds up chopping mushrooms for a finer texture.
- Sharp knife: Essential for finely dicing ingredients if you’re not using a food processor.
- Dumpling press (optional): Helps shape dumplings quickly if you’re new to folding by hand.
- Saucepan: Ideal for making dipping sauces or warming up broth for soup dumplings.
- Basting brush: Useful for applying water or oil to dumpling wrappers for proper sealing.
- Skillet: A nonstick or cast-iron skillet works best for pan-frying dumplings to golden perfection.
- Steamer basket: If steaming the dumplings, use a bamboo or metal steamer over boiling water.
How to Make Vegetarian Dumplings
Follow these step-by-step process shots to ensure your dumplings turn out perfectly every time. Use the photos as a visual guide to help with key steps to cooking them to golden perfection. Our recipe only takes 15 minutes to prep and 10 minutes to cook!
- 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.

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- 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 best enjoyed with a variety of sides and dipping sauces! Serve them with soy sauce, chili oil, or a sesame dipping sauce. Pair them with a light napa cabbage salad or alongside a bowl of warm noodles for a complete meal. Looking for appetizers? Add some spring rolls or miso soup. And if you have leftovers, store them in the fridge and reheat by steaming or pan-frying for a fresh taste!

Mushroom Dumpling 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. 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.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat by steaming or pan-frying.

Consider Making These Other Easy and Delicious Recipes…
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Vegetarian Mushroom Dumplings
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!
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