These Shiitake Mushroom Dumplings are savory, crisp on the bottom, and completely satisfying. I pan-fry them with a coating of sesame seeds, giving each bite a nutty crunch, and serve them alongside a sweet and tangy honey teriyaki dipping sauce. This vegetarian appetizer is both elegant and approachable.
Why You’ll Love This Recipe
I love how these dumplings strike the perfect balance between umami-rich mushrooms, fragrant aromatics, and a touch of sweetness from the dipping sauce. Making dumplings from scratch feels therapeutic, and the flavor payoff is incredible. They’re a hit at gatherings, yet simple enough for a cozy night in. The sesame seed crust adds a fun twist that makes them extra special.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the wrappers:
1 1/2 cups all-purpose flour
1/2 cup hot water
1 pinch salt
For the dumplings:
1/2 medium-sized napa or white cabbage
1/2 teaspoon plus 1 teaspoon salt
12 shiitake mushrooms, finely chopped
1 teaspoon freshly grated ginger
1 clove garlic, minced
1 small shallot, minced
1 scallion, finely chopped
1 teaspoon toasted sesame oil
1/2 teaspoon black pepper
1/2 cup sesame seeds
2 teaspoons chives, chopped
2 tablespoons vegetable oil
For the sauce:
2 tablespoons teriyaki sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame chile oil (optional)
1/4 teaspoon sesame seeds
directions
I start by making the dumpling wrappers. In a medium bowl, I mix flour and hot water until a shaggy dough forms. I knead it on a floured surface until smooth (about 8 minutes), then let it rest under plastic wrap for an hour. After resting, I knead it again for 5 minutes and let it sit for another 30 minutes.
While the dough rests, I prepare the filling. I salt the cabbage with 1/2 teaspoon of salt, let it sit for 10–15 minutes, and then squeeze out the excess liquid. I mix it with the mushrooms, ginger, garlic, shallot, scallion, sesame oil, the remaining salt, and pepper.
For the sauce, I whisk together the teriyaki sauce, honey, rice vinegar, sesame chile oil (if using), and sesame seeds.
To shape the dumplings, I divide the dough into quarters, roll each into ropes, and cut them into small pieces. I roll each piece into a 3-inch round. I add 2 teaspoons of filling to each wrapper, pinch the edges to seal, dip the bottom in water, then in sesame seeds.
I heat oil in a skillet over medium-high heat, then place the dumplings sesame side down. I cook for about 2 minutes until the bottoms brown. I add 1/4 cup of water, cover, and steam for about 5 minutes until the filling is cooked through.
Once done, I transfer them to a plate, sprinkle with chopped chives, and serve with the honey teriyaki dipping sauce.
Servings and timing
Servings: 24 dumplings
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Calories: Approximately 70 kcal per dumpling
Variations
I sometimes use cremini, oyster, or white button mushrooms instead of shiitake. If I don’t have cabbage, I use finely chopped kale, broccoli, or even shredded carrot. I also swap the shallot with red or white onion when needed. The key is keeping everything finely chopped for a balanced bite.
storage/reheating
I store leftover dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, I pan-fry them again over medium heat until warmed through, or I steam them briefly. I don’t recommend microwaving, as it softens the crispy sesame crust.
FAQs
Can I freeze these dumplings?
Yes, I freeze them uncooked on a baking sheet, then transfer to a sealed bag. I cook them straight from frozen, adding a few extra minutes to the steam time.
What’s the best way to seal the dumplings?
I use my fingers to pinch the edges closed firmly. If needed, I dampen the edges with water to help them stick.
Can I make the dough ahead of time?
Yes, I make the dough the night before and store it wrapped in the fridge. I let it come to room temperature before rolling.
Are these dumplings vegan?
Yes, the dumpling filling and wrappers are fully plant-based. I just make sure to use a vegan-friendly teriyaki sauce.
What dipping sauces go well besides teriyaki?
I also like serving these with chili oil, soy sauce with a splash of vinegar, or a ginger-scallion sauce.
Can I use store-bought wrappers?
Absolutely. When I’m short on time, I use round dumpling wrappers from the store to save effort.
What other vegetables can I add to the filling?
I sometimes add shredded carrot, chopped spinach, or even finely diced zucchini for extra color and flavor.
Do I have to use sesame seeds on the bottom?
No, but I love the crispy, nutty flavor they add. I skip them if I’m out, and the dumplings still turn out delicious.
What can I serve with these dumplings?
I often pair them with steamed rice, a simple cucumber salad, or a bowl of miso soup for a full meal.
Can I bake these instead of pan-frying?
While possible, baking won’t give that crispy bottom. I stick with pan-frying for the best texture and flavor.
Conclusion
These Shiitake Mushroom Dumplings are one of my favorite appetizers to make from scratch. They’re hearty, flavorful, and the honey teriyaki sauce adds just the right amount of sweetness to round it all out. Whether I’m making them for guests or a quiet evening at home, they never disappoint.
Print
Shiitake Mushroom Dumplings with Honey Teriyaki Sauce
- Total Time: 1 hour 10 minutes
- Yield: 24 dumplings
Description
Crispy on the bottom and tender on the inside, these shiitake mushroom dumplings are bursting with savory umami flavor. Paired with a sweet and tangy honey teriyaki dipping sauce, this vegetarian delight is a show-stopping appetizer perfect for gatherings or cozy nights in.
Ingredients
For the wrappers:
1 1/2 cups all-purpose flour
1/2 cup hot water
1 pinch salt
For the dumplings:
1/2 medium-sized napa cabbage or white cabbage
1/2 teaspoon + 1 teaspoon salt
12 shiitake mushrooms, finely chopped
1 teaspoon freshly grated ginger
1 clove garlic, minced
1 small shallot, minced
1 scallion, finely chopped
1 teaspoon toasted sesame oil
1/2 teaspoon black pepper
1/2 cup sesame seeds
2 teaspoons chopped chives
2 tablespoons vegetable oil
For the sauce:
2 tablespoons teriyaki sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame chile oil (optional)
1/4 teaspoon sesame seeds
Instructions
Make the dough:
In a medium bowl, mix flour and salt. Gradually add hot water, stirring with a wooden spoon until a rough dough forms.
Knead on a floured surface for 8 minutes until smooth. Cover and let rest for 1 hour. Knead again for 5 minutes, cover, and rest for another 30 minutes.
Prepare the filling:
Mix cabbage with 1/2 teaspoon salt. Let sit for 10–15 minutes, then squeeze out excess water.
Add mushrooms, ginger, garlic, shallot, scallion, sesame oil, remaining salt, and pepper. Mix to combine and set aside.
Make the dipping sauce:
Whisk together teriyaki sauce, honey, rice vinegar, sesame chile oil (if using), and sesame seeds. Set aside.
Form the wrappers:
Divide dough into quarters. Roll each into 8–10 inch ropes. Cut into 6–8 pieces each.
Roll each piece into a ball, then into a 3-inch circle.
Assemble the dumplings:
Place 2 teaspoons of filling in the center of each wrapper. Pinch edges to seal.
Dip the bottom of each dumpling in water, then into sesame seeds.
Cook the dumplings:
Heat oil in a skillet over medium-high heat. Place dumplings sesame side down and cook for 2 minutes until golden.
Add 1/4 cup water, cover, and cook for 5 more minutes until water evaporates and filling is cooked through.
Serve:
Sprinkle dumplings with chives and serve hot with honey teriyaki dipping sauce.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Appetizer
