Mushroom Dumplings - Back to the Roots - Official Site®

Mushroom Dumplings

These vegetarian mushroom dumplings look impressive, but are easy to make at home! Have fun shaping and cooking the dumplings any way you like – you can steam them for 10 minutes, fry them, saute them, or boil them. Serve as a great appetizer or add them to soup.

Makes 16 dumplings



  • 1 tbsp vegetable oil
  • 1/2 tbsp sesame oil
  • 1/2 cup onion, finely chopped
  • 1 cup oyster mushrooms, chopped
  • 1 tsp ginger, minced
  • 2 garlic cloves, minced
  • 1/3 cup cabbage, shredded
  • 1/3 cup carrots, shredded
  • 2 scallions, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp rice wine vinegar
  • salt and pepper
  • wonton wrappers

Dipping Sauce:
  • 1 tbsp soy sauce
  • 1/2 tbsp rice wine vinegar
  • 1/4 tsp sesame oil
  • 1 tsp scallions, thinly sliced
  • pinch of black sesame seeds
  • pinch of Togarashi chili powder (optional)


1. Heat vegetable and sesame oil in a small skillet over medium heat. Once the oil is hot add chopped onion. Cook for 3 minutes.

2. Add oyster mushrooms and cook for 5 minutes or until most of the liquid has evaporated. Add minced ginger and garlic and cook 2 more minutes. Add cabbage, carrots, scallions, soy sauce, rice wine vinegar and mix well. Cook for 8 minutes.

3. Add salt and pepper to taste and spoon filling into a bowl. Cool filling for 15 minutes.


4. Fill each wonton wrapper with 1 teaspoon of the filling. Use water to wet the edges of the wonton wrapper. Bring all 4 corners of the wrapper together and press the edges together to seal tightly. You can also fold the wonton wrapper in half diagonally for a easy way to wrap the filling.

5. Bring a small pot of water to a gentle boil. Drop dumplings into the water a few at a time and cook for 1-2 minutes. Drop dumplings into cold water and drain.

6. For the dipping sauce, mix all ingredients together in a small bowl.

Enjoy dumplings with dipping sauce or in a bowl of wonton soup!