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  • Molly

Vegetarian Mushroom Dumplings Recipe

Updated: Sep 7, 2021

This is a Vegetarian Dumpling recipe I created after my first attempt fell flat. I'm so pleased with how these turned out! I think they are as delicious as a meaty version, so it's a great option for a vegetarian or mixed veggie/omnivore household.

You can either mix up your own dough OR you can use store bought wonton wrappers. If you use store bought wonton wrappers, you will be able to see the filling through the noodle wrapper just like you’re used to seeing in wonton soup. If you go the store bought route, go for the large square wrappers as you can fit more filling inside. They will also be easier to fold, the more surface area they offer. If you make your own dough, you will have a thicker bulkier final product. You will also have more flexibility with the size and shape of your dumplings as you can do as big or as small as you like. This time around, I ended up doing a mix of both homemade and store bought, because I had more filling than the store bought wrappers could hold. The dumpling dough recipe was adapted from Fucia Donlop's recipe in Every Grain of Rice.

veggie dumplings recipe

veggie dumplings raw

veggie dumplings ingredients

veggie dumplings filling

veggie dumplings recipe


Vegetarian Mushroom Dumplings Recipe

Makes 30-40 dumplings, depending your wrapper size


Filling Ingredients

4 cups mixed mushrooms diced (king trumpet and shitake)

1 onion, diced

4 cloves garlic, minced

½ teaspoon minced ginger

1 large pinch chili flakes or white pepper

1 bunch cilantro (keep stems)

1 bunch green onions, chopped

½ bunch kale, Chinese broccoli or leafy green of your choice, cut into ribbons

1 red bell pepper, small cubes

2 eggs (2 flax eggs for vegan)

1-2 tablespoons fish sauce or soy sauce for vegan

2 tablespoons Shaoxing wine or dry sherry (optional)

1 cup of water

1 tablespoon cooking oil

salt


Dumpling wrapper ingredients

4 cups (500g) all-purpose flour

1 cup (265 ml) cold water

For the Dough:

If you are making your own dumpling wrappers, start the dough first, as it needs to rest after kneading. Add 4 cups (500g) all-purpose flour to a large mixing bowl and dig out a well in the center. Pour 1 cup (265 ml) cold water into the well.


Using chopsticks, a fork, wooden spoon or your hands, mix the water and flour together until it forms a shaggy dough. Transfer the dough to a clean and lightly floured work surface and knead the dough for about 6-10 minutes, until it comes together as a smooth elastic but slightly firm ball.


Cover with a damp tea towel or leave it to rest in an appropriately sized Tupperware or do the old bowl over the plate trick. It’s important it rests covered, as uncovered it will form a dry skin very quickly. Rest time: 30min

For the Filling