Mushroom dumplings are wonderful vegetarian appetizers, and perfectly delicious pan-fried, steamed, boiled, or baked. This vegetarian 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 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
- 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!
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. 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.
Mushroom Dumplings Recipe Tips
- 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.
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.
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.
🎯 TFN Pro Tip
Buy thick asparagus (about 3/4″ in diameter) as thinner spears are more likely to overcook when roasted.
- 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!
- 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!
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.
Dumpling Recipe FAQ
Yes, our 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.
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.
Vegetarian Mushroom Dumplings
- small saucepan
- food processor or blender
- basting or pastry brush
- non-stick skillet
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)
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.
- 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.
- 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!