Vegan Mushroom Dumplings
These pan-fried, steam-finished dumplings are the kind of thing that disappears from the plate before everyone has even sat down. The filling is built on a double hit of shiitake and cremini mushrooms, cooked down until golden and deeply savory, then tossed with napa cabbage, scallion greens, fresh ginger, tamari, and toasted sesame oil — no meat needed, and honestly no one will miss it. The dough comes together from just flour, salt, and boiling water, so you're rolling and pleating your own wrappers from scratch, which sounds ambitious but is genuinely satisfying once you get into a rhythm. Each dumpling gets a crispy, lacquered bottom from the pan-fry, then steams through until the wrapper turns soft and translucent — that classic potsticker texture that's hard to beat. The dipping sauce of tamari, rice vinegar, sesame oil, and ginger ties everything together, with optional chili oil for anyone who wants a little heat. This recipe makes about 24 dumplings and serves 4, so it's perfect for a casual dinner or a fun weekend cooking project with friends.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the dough
- 2 cups all-purpose flour
- ½ tsp salt
- ¾ cup boiling water
For the filling
- 8 oz shiitake mushrooms, stems removed, caps finely chopped
- 8 oz cremini mushrooms, finely chopped
- 2 cups napa cabbage, finely shredded
- 1 tsp salt, for cabbage
- 3 scallions, thinly sliced (green parts only)
- 1 tbsp fresh ginger, finely grated
- 2 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
- ½ tsp white pepper
For cooking
- 2 tbsp neutral oil (such as canola or vegetable oil), for frying
- ⅓ cup water, for steaming
For the dipping sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp chili oil (optional)
Instructions
- 1
Make the dough: Whisk together the flour and salt in a large mixing bowl. Pour in the boiling water and stir with a fork until shaggy, then turn out onto a lightly floured surface and knead for 3–4 minutes until smooth and no longer sticky. Shape into a ball, cover with a damp towel, and rest for 30 minutes.
- 2
Prepare the cabbage: Toss the shredded napa cabbage with 1 tsp salt in a medium bowl and let stand for 10 minutes. Squeeze out as much liquid as possible with your hands, then transfer the cabbage to a large mixing bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!