Chinese Mushroom Dumplings
These flavorful vegan dumplings feature caramelized shiitake mushrooms, fresh ginger, and shallots encased in a crispy sesame-crusted shell. Pan-fried to perfection and then steamed, they are served with a sweet and spicy chili ginger sesame sauce for a healthy, umami-rich dinner that rivals any takeout.
Instructions
- 1
Heat sesame oil (2 tbsp) in a large skillet over medium-high heat. Add shallots (2) and cook for 2 minutes until caramelized. Stir in shiitake mushrooms (4 cup), fresh ginger root (1 inch), and garlic cloves (1 clove), cooking for 5 minutes. Add soy sauce (2 tbsp), black pepper (0.25 tsp), and baby spinach (2 cup), cooking for 2 minutes until mushrooms are caramelized. Set aside to cool.
- 2
Place 1 tablespoon of filling in the center of vegan dumpling skins (32 round). Wet the edges with water (0.25 cup), fold the skins over the filling, and pinch the center to seal. Repeat with all wrappers.
- 3
Place sesame seeds (0.33 cup) in a shallow bowl. Brush the bottom of each dumpling with water and dredge into the sesame seeds to create a crust.
- 4
Heat avocado oil (2 tbsp) in a skillet over medium heat. Fry dumplings until the bottoms are golden, about 3 minutes. Carefully pour water (0.25 cup) into the pan, cover immediately with a lid, and steam for 6 minutes on medium-low heat.
- 5
Whisk toasted sesame oil (0.25 cup), chili garlic sauce (2 tbsp), soy sauce (2 tbsp), molasses (2 tbsp), red pepper flakes (1.5 tsp), and fresh ginger root (0.5 inch) in a bowl. Serve the warm dumplings with the sauce and topped with onions (2 green).
Nutrition Facts
Per portion