Chinese Mushroom Dumplings with Sweet Chili Ginger Sesame Sauce.
Better than Takeout Chinese Mushroom Dumplings with Sweet Chili Ginger Sesame Sauce. Easy homemade vegetarian dumplings (potstickers) with caramelized mushrooms, ginger, and sesame-crusted wrappers. Each dumpling is pan-fried until crispy on the bottom, then served alongside a sweet and spicy chili ginger sesame sauce. These are a fun and healthy dinner to make any night of the week…and so much better than ordering takeout.
It might be a new year, but I’m still rolling out the “better than takeout” style recipes…and I am still SO EXCITED about them. In general these recipes are quick and easy to throw together and always come out delicious. And so much healthier than ordering takeout! Plus, where we live in Colorado the takeout situation is pretty much nonexistent unless you want pizza or wings. The Asian cuisine certainly isn’t anything special. So instead of ordering in or going out, I have so much fun creating the recipes like this at home!
Over the years I’ve shared a handful of takeout style recipes. If I had to pick a few favorites, it would be these 20 minute peanut noodles, my spicy dan dan noodles, and my kung pao cauliflower…all so good. But you guys? These dumplings? I think we may have a new favorite.
Again, these are another recipe I made over Christmas break for my family. I don’t think there was a single person out of our twenty-plus crew that did not enjoy these. The combination of the homemade dumplings and the sauce? Just delicious.
Here’s the story.
When the family is in town it’s the ideal time to try out as many new recipes as humanly possible. Basically, I use them as my “testers”. They appreciate all the food…and very much look forward to it. And I greatly appreciate the new inspiration and feedback.
I made these Chinese mushroom dumplings with my brother and sister-in-law in mind. Brendan and Lyn’s are my “adventurous” eaters. They provide me with more inspiration than any other family members. I feel very grateful for those two because they have endless ideas for me. Since they both love Asian cuisine and enjoy mushrooms, I knew I wanted to make mushroom dumplings while they were in town. Well actually, Lyndsie requested them and I happily provided them. Because let’s be honest, who doesn’t love a dumpling? I’ve made chicken potstickers/dumplings before, but I loved the idea of a vegetarian mushroom dumpling (also called potstickers…what do you all call them?).
The family’s verdict? Those who love mushrooms felt they were better than the chicken. It just depends on what you prefer. I’m personally all about the mushrooms, they’re my favorite.
To make takeout style Chinese mushroom dumplings…
Start with the dumpling wrappers. Since we don’t have any Asian markets near us, I like to use Wonton wrappers. These work amazingly well and I tend to keep them in my fridge or freezer to have on hand for quick homemade egg rolls or dumplings. Of course, if you have an Asian market near you, I would recommend picking up fresh dumpling wrappers to use for a truly authentic dumpling.
Once you have your wrapper situation all sorted, make the filling. It’s very simple, but very good. Just some sesame oil, shallots, ginger, and mushrooms. I added a splash of soy sauce for saltiness, and a pinch of pepper for a little kick. The mushrooms themselves have so much flavor, so I didn’t want them to be overshadowed by any other ingredients.
On to assembling. I know this might seem scary, but it’s actually so easy. I chose to make a more classic round dumpling, but you could also fold the dough into half-moons (which I believe would then make these potstickers?). Either way, it’s an easy process. Just spoon the filling into the center of your dumpling wrapper, then lift the edges of the dough up and over the filling, pinching at the top to seal. Please do not stress about making these look perfect. What’s most important is that you have a good seal so that no mushrooms fall out. If you’ve done that, you are good to go.
Finally, brush the bottom of each dumping with water and coat in sesame seeds. This is not traditional, but trust me, it is so very good.
To cook, all you need is a skillet with a lid and some sesame oil. Pan-fry the dumplings until the sesame seeds are toasted, then add a splash of water, cover the skillet and allow the dumplings to steam. That’s it. Simple.
Now that sweet chili ginger sauce.
It. Is. Addicting.
A little sweet, a little spicy, hinted with toasted sesame, ginger, and a touch of garlic too…beyond good. So easy to mix up and perfect pairs with these crispy, salty mushroom dumplings.
A couple helpful notes…
When pan-frying/steaming, it’s important to note that the pan will splatter when you add the water. So please be careful and stand back when doing so.
Making dumplings does take a little effort, you can make them in bulk over the weekend…or whenever you have time. Then just freeze what’s left over for the quickest, easiest lunch or dinner…any day of the week. Once the dumplings are frozen, simply pan-fry as directed, then steam for an additional 4-5 minutes.
So my suggestion? Take some time this week or this weekend to make homemade dumplings. It’s wintertime, so as I said yesterday, that just means more time for spending in the kitchen cooking and baking. These are especially fun to make with others, so grab a few friends, your husband, kids, whoever, and make a fun night out of this. Maybe add a steaming bowl of soup to fully complete the meal.
The perfect January night at home…as said from the girl who really just loves being home.
If you make these Chinese mushroom dumplings with sweet chili ginger sesame sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Chinese Mushroom Dumplings with Sweet Chili Ginger Sesame Sauce.
Easy homemade vegetarian dumplings (potstickers) with caramelized mushrooms, ginger, and sesame-crusted wrappers. Each dumpling is pan-fried until crispy on the bottom, then served alongside a sweet and spicy chili ginger sesame sauce.
Ingredients
- 2 tablespoons sesame oil
- 2 shallots, chopped
- 4 cups shiitake or cremini mushrooms, chopped
- 1 inch fresh ginger, grated
- 1 clove garlic, minced or grated
- 2 cups roughly chopped spinach or bok choy
- 2 tablespoons low sodium soy sauce or tamari
- black pepper
- 30-34 round dumpling or wonton wrappers
- 1/3 cup raw sesame seeds
- 2 green onions, chopped, for serving
Sweet Chili Ginger Sesame Sauce
- 1/4 cup toasted sesame oil
- 2 tablespoons chili garlic sauce
- 2 tablespoons low sodium soy sauce or tamari
- 2 tablespoons pomegranate molasses or honey
- 1-2 teaspoons crushed red pepper flakes using more or less to your taste
- 1/2 inch fresh ginger, peeled and grated
Instructions
-
1. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized, 2 minutes. Add the mushrooms, ginger, and garlic, and cook, stirring occasionally until the mushrooms have cooked down, about 5 minutes. Add the soy sauce and large pinch of pepper. Stir in the greens. Cook another 2-3 minutes, until the mushrooms are caramelized. Remove from the heat and let cool.
2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the center to seal. Repeat with the remaining wrappers.
3. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.
4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are light golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes. Serve warm with sauce (see below) and green onions.
5. To make the sauce, combine all ingredients in a medium bowl. Serve alongside the dumplings.
Recipe Notes
To Freeze: follow the recipe through step 3. Flash-freeze the dumplings on a baking sheet for 30 minutes, then transfer to a freezer bag and freeze for up to 3 months. Once the dumplings are frozen, simply pan-fry as directed, then steam for an additional 4-5 minutes.
Our Favorite Recipes
Saucy 30 Minute Thai Basil Salmon Curry.
I’ve been craving chinese like crazy, so this hits ALL the spots!
YES!! So glad you like this! xTieghan
Good Morning. I will make a batch w/ roons. But need another filling for family. Thinking of cooked grd pork and water chestnuts, shallots with possible Chinese 5 spice seasoning? What do you think, ? They do not eat Roons.
Thanks.
HI! That sounds great and I am sure it will be very delicious with the pork. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Love dumplings.. They look phenomenal ?
Thank you! I hope you try these Arpita! xTieghan
Fantastic, are delicious and an art to do, thanks
Thank you Antonio! xTieghan
Thanks for adding the freezing info!
Of course! I hope you love this! xTieghan
Would rice paper wrappers work for a gluten free option? Not sure if they steam well
Hi Brooke, I am sorry, rice paper wrappers will sadly just fall apart. How you tried making your own GF dough? Recipe below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://www.snixykitchen.com/gluten-free-dumpling-wrappers/
I love that this is a “quick and easy throw together” recipe. I think homemade “take-out” food is really the best – for the price, for their tastiness and the beauty of not having to drive to pick it up. What a great idea to dredge the dumplings in sesame seeds. The recipe looks fantastic. Thanks so much for sharing.
Hi Linger! I am so glad you like this and I hope you try it! Thank you! xTieghan
Love your take out recipes. Make more! I lean more to the meat option for the filling, but I’ll try these. Making the Dan Dan noodles again, too. ❤️
Thank you Joyce! So glad you are loving these recipes! I hope you love this one!! xTieghan
Couldn’t wait! I had to make these tonight…but with a slight twist, using stuff I had left over from previous recipes of yours! 🙂 I had a lot of the extra ground pork/mushroom/shallot mixture in the freezer left over from making the Dan Dan noodles, but I hadn’t mixed the sauce into it yet. So I threw it in a pan and browned it with some ginger and a splash of the sticky pomegranate hoisin sauce from your meatball dish, and used that as the filling. I made the sauce as described and served the dumplings with rice and green onion garnish. Amazing! My boyfriend ate until he nearly ruptured. 😀 I was pleasantly surprised that the dumplings came out almost as nice looking as yours. Almost, but not quite, haha!
Thank you so much Aline! I am so glad this turned out so well for you! And I am sure they looked amazing! xTieghan
I think your next book should be “better than takeout”! Those are some of the best 🙂
Ooo yes!! Thank you Megan! xTieghan
I had some mushrooms to use up and was making chinese tonight so made these for an appetizer. Delicious! And very quick and easy to make
Thank you so much Peggy! So glad you loved these! xTieghan
Oh my gosh these look amazing! I need them in my life asap!
Paige
http://thehappyflammily.com
YES! I hope you try these soon! Thank you Paige! xTieghan
Can I make ahead and cook the next day?
Hi Krista! Yes, that works very well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I can’t find chilli garlic sauce. What brand do you use? I’m from London, any recommendations? Can’t wait to make, look relish. Like all your recipes!! Thank you.
Hi Jayne! I would recommend using your favorite hot sauce. Just something spicy you love. Linking to the one I use below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+amKTGoURmmUgKal8L535Zw
What wonton wrappers do you use? My Asian supermarket sells ones that are very thin and tend to break. Can you link the brand? Can’t wait to try these. Thanks!!!
Hi Carly, link to the ones I use are below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://www.amazon.com/Nasoya-Natural-Wraps-Ounce-case/dp/B00KOB24DQ
I am loving Megan’s suggestion for a “Better than Takeout” cookbook. And I am still clinging to my hope that there will someday be a “Half-Baked Holidays” cookbook as well. Your holiday cocktails, table settings, and unique seasonal recipes are top notch!
Man…like you don’t have enough on your plate already, haha. And here we are requesting more cookbooks. It’s because we think you are awesome, though. 😉 Take your time…you have your whole life ahead of you to keep doing great things! We appreciate you.
Haha it is a good thing though!! I am glad you all are loving my recipes! Thank you! xTieghan
The sweet chili ginger sauce doesn’t have ginger listed in the ingredients or in the video. Is it supposed to be in there? I’m sure it’a good either way but curious how much to use. Thank you!
Hi Lynn! That was a typo, thank you for catching! Recipe is all fixed and there is ginger in the sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
So easy and absolutely delicious!
Thank you so much Antonia! I am so glad this turned out so well for you! xTieghan
Do these stay crispy after steaming them? I love crispy bottoms on my dumplings!
Hi Val, yes the bottoms will stay crisp. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this tonight and they are excellent. I used cabbage instead of spinach just because I had some I needed to use up. I didn’t have all the ingredients for the sauce so I used soy sauce, rice vinegar, honey, and red pepper flakes. Oh Lord, this was yummy!
Yes! I love to hear that! Thank you so much for trying this Laura! xTieghan
Could you add the recipe and instructions for homemade dumpling wrappers?
Hi Elizabeth! See below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
2 1/2 cup flours
3/4 cup water
1/2 teaspoon kosher salt
mix until combined and the dough forms a ball. cover and let sit for 15-30 minutes. Roll the dough out until it’s about 1/4 inch thick. cut into circles.
I made these for dinner tonight, and they were amazing! We don’t have very good Chinese food where we live so I’ll definitely be making these next time we’re craving it. The sauce is the best. It’s so good my almost 2-year old wanted to eat it on its own ?
Wow that is amazing! I am so glad you all loved this recipe Caitlin! xTieghan
I was snowed in this weekend and decided to make these! So easy and fun to make! The chili sauce was great as well. I froze the extras and will be using them for a wonton soup later this week!
I am so glad you did! Thank you so much Angela! I hope you are staying warm! xTieghan
I’m so excited about trying this recipe!! Quick question – the chili garlic sauce is that a pre-made sauce that I can get from a grocery store? Or can i make it?
Hi Sara! It’s pre-made from the grocery store and commonly found in the Asian isle. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
HI! I always love your recipes! I cook from your books almost every night. Wanted to let you know that the linked wrappers are for spring rolls and won’t work. 🙂
Hi Lindsay! Thank you! I will fix that! xTieghan
I made this for dinner tonight. Wow! This is absolutely delicious! I will be adding this to my favorite recipes!
Thank you so much Michelle! xTieghan
Loved making this recipe and enjoyed eating it even more. The dumplings turned out just like the pictures and the sauce is incredible!
So happy to hear that Vicki! Thank you! xTieghan
Made dumplings for the first time using your recipe and turned out so good. The sauce is to die for. Loved every bite. I am going to make them tomorrow again.
I’m obsessed with dumplings now.
Thank you for sharing such an amazing recipe.
Wow Yes! I am so glad this turned out so well for you Laila! Thank you! xTieghan
Recipes looks amazing ~ is the 4 cups of mushrooms after chop or before? Can’t wait to make these.
Hi there! It’s 4 cups of mushrooms before chopping. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Wow! These were fantastic. Easy recipe and so delicious! Never made anything like this but these were so good.
Thank you so much Cheryl! xTieghan
This is my second half baked harvest recipe and you have me coming back for more. We made these last night but substituted the mushrooms for ground pork. There was legitimately none left between only 3 people! Wish we had doubled the recipe and froze some for another time.
Hi Shauna! I am so glad you have loved both recipes you have tried!! I hope you continue to enjoy them! Thank you so much! xTieghan
Dumplings look intimidating but HBH makes it so easy! Super delicious.
Awh thank you May! xTieghan
Hi Tieghan,
Great recipe! I made them with vegan wonton wrappers and added 5-spices to the filling. Absolutely delicious!
Sounds so amazing! I am so glad these turned out so well for you Shawn! Thank you! xTieghan
Hi. I’ve been making and loving your recipes for a few months! My son is allergic to sesame. Do you have any subs for the sesame seeds or oil?
Hi Cynthia! You can just omit the sesame seeds and use olive oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I’m quitting any meats that weren’t locally raised for the environment. This recipe was perfect for Chinese New Year dinner. It impressed my husband who is not quite ready to quit meat ? The mushrooms add a toothsome meaty texture and the flavor was spot-on. I did make my own dumpling wraps from a James Beard recipe too (no plastic!). I thought that dipping the bottoms in sesame seeds was quite a brilliant twist to the tradition and they just might make the bottoms stronger and more resistant to tearing. So creative, as are all of your recipes the more I peruse, and there are lots of veggie options as well! I was hoping to have extras to freeze but that didn’t happen; next time I’ll make a double batch…
Hi Shannon! I am so glad this recipe turned out so well for you and your husband! Thank you so much for trying these! xTieghan
The best! A little labor intensive, but the end result is so worth it.
Thank you Miranda! xTieghan
Maybe I messed up on something… but these took way longer than I expected to make, and they also came out really, really oily. I had to sub a few things. I used regular sesame oil instead of toasted sesame oil. I used eggless “egg roll” wrappers and cut them into smaller pieces and made mini dumplings (because my boyfriend couldn’t find regular wonton wrappers.) He also doesn’t like mushrooms so I made some with different veggies. But they were not as amazing as I expected. They came out very greasy and the dipping sauce was drowning in oil as well. I did not feel good dipping oily dumplings in oily sauce. I would cut way back on the oil next time (my boyfriend keeps saying I am “heavy handed” with the oil but I’m just following recipes). Sadly not my favorite HBH recipe. I’ll stick with the other potsticker recipe, that chicken one was a hit.
HI Lilja, It sounds as though you made a good amount of adjustments to the recipe so it is really hard for me to know why the dumplings are coming out oily. It doesn’t make too much sense to me, especially since no other readers have had an issue with this. Maybe the mix of veggie you use didn’t soak up the oil? Or maybe the wrappers affected something? Regardless I am sorry this recipe was not for you. Glad you enjoy the chicken potstickers! Please let me know if you have any other questions. Thank you!! xTieghan
Made this tonight for dinner and it was delicious! Not too difficult to execute and actually pretty fun to put together. Next time I’ll have to take a picture.
Thank you so much Haley! I am so glad this turned out so well! xTieghan
Hi – love this and plan to make with some vegetarian friends this weekend! What if I just steam the wontons in a bamboo steamer and then sear in a pan with oil? Thus avoiding the potential for harm by adding water to the hot fry pan?
Hey Annie! Love this idea and think it should work great. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I love this filling and the sauce!! I made my own wrappers and I didn’t use the sesame crust but they turned out great! Super flavorful and yummy. And I love that you can adjust the recipe size right on the website because I always cook for one. Thanks so much for sharing!
Thank you Olivia!! I am so glad this turned out so well for you! xTieghan
Like many other of your recipes that I’ve tried, this was an absolute hit! A few dumplings (well, more like a good half of them) kept falling apart but that hasn’t stopped the fam and food friends from requesting this on a regular basis! The sauce is so delicious and I found it to be a perfect pairing with the dumplings, but I would really like to use it in other dishes too. If I double the sauce ingredients to jar it, what’s the best way to store it?
HI! I would store the sauce in the fridge for up to 2 weeks. That works great! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
This was great. We didn’t have wonton wrappers so we made our own dumpling wrappers. Quite easy actually!!!! We servedit with peanut noodles and had a great meal. Try it….was a lot of fun with help from the family!!!!!!
Aw that is so fun! I am really glad you all enjoyed this Laurie! Thank you! xTieghan
Made these tonight and they blew us away! So easy. Making the dough worked out great. We used Sriracha in the sauce and it was dynamite… so delicious! My husband devoured his helping and was dying for more! That’ll teach me to make a half batch of any of your recipes lol. Thank you for sharing!
Thank you so much Brittany! That is so great to hear haha! xTieghan
Making these tonight! Can I use square wonton wrappers, or do I need to cut them to circles?
Hi Robin! Yes you can use square! They will just look different! I hope you love this recipe! xTieghan
These were SO good!! I love the addition of frying the sesame covered bottoms. I wasn’t able to find any dumpling wrappers in the grocery stores, so I had to make them from scratch and it made the recipe even more fun. Will be making these a second time this week!
Hi Tailor! I am so glad this turned out so well for you! And I love that you made the wrappers from scratch! Thank you so much! xTieghan
I just want to say my husband and son love these dumplings. I really can’t make them fast enough. As soon as they come out of the pan, they are gobbled up. I’ve made them three times already! Such a great recipe!
Wow that is so great! I am so glad you all have been enjoying these, Lynn! xTieghan
I am really excited to make these! Just two quick questions: If I need to make the filling a couple days ahead of time, can i freeze the filling and let it thaw the day I plan to make them? Also, how many dumplings does the dough recipe yield (the recipe you added to the comments section)? Thank you!
Hi Adam,
Yes you could pre make the filling. The recipe will make 32 dumplings. I hope this helps, please let me know if you have any other questions! xTieghan
Oh my goodness! Can I just tell you I LOVE mushroom dumplings! Alittle bias considers I love anything mushroom. Also, the sauce is on point!
YES!! I am so glad this recipe turned out so well for you Jenny! xTieghan
Made these Sunday night and they were amazing! The seared sesame seeds on the bottom of the dumplings are a game changer! We scarfed these down. Super easy to make, even if you have no experience with dumplings. I could only find square wonton dumplings to use and the worked out great – although not as pretty as the round one’s in the pictures. Thanks for the great recipe!
Thank you Jess!! It is so great that these turned out so well for you!! xTieghan
These were so good! I followed the wrapper recipe HBH posted on her instagram with the recipe as I didn’t have in, made it a little more work and they weren’t as pretty but the taste was spot on, and the sauce of course! Yum!
Thank you Ashley!! xTieghan
Hi, I can’t access garlicky chili sauce in Spain. What can I use instead ?
Hi Agnieszka,
Are you able to find spicy chili sauce or sweet chili sauce? Either of those would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
My first attempt at making dumplings and they turned out delicious! My husband and I devoured all of them at once (luckily our baby is still too small to eat them). Thanks so much for the recipe!
Thank you so much Anne!! I am SO happy these turned out so well for you! xTieghan
Question on the recipe; what brand of wonton or dumpling wrappers do you use?
Hey Cara,
I just get mine from Whole Foods or Kroger, no special brand over here just whatever they have! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look amazing and I want to try today. Do you have a video of how you form the dumplings?
Hey Nancy,
So sorry I do not have a video for these yet, I really just pull up the sides and pinch in the middle to seal. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made these for dinner last night with mostly shiitake mushrooms with about a cup of creminis in there. They were delicious. Next time I’ll probably double the recipe to have more to freeze.
Thank you so much Kristen! I am so happy this turned out so well for you! xTieghan
The dumplings were AMAZING!!! Thank you for sharing such a wonderful recipe. Definitely will make more!! Salivating just thinking about them.
Thank you so much Amy!! xTieghan
I made these tonight and they were absolutely fabulous. I sent hubs to the Asian Market for the ingredients and he came back with gyoza wrappers which were smaller so I did have to make the half moon shape which was a little more time consuming with the folding technique (that I looked up on YouTube ha!) but yielded the same results. They were DELICIOUS. Thanks for another great recipe!
Thank you Jessie! I am really glad this recipe turned out so well for you! xTieghan
I made this tonight with some wild cauliflower fungus and a few shitakes. DELICIOUS!
You could also make soup jelly (REALLY easy), and add it to make soup dumplings!
Yes! Thank you! xTieghan
I made this last night, once again we were blown away! I used extra ginger because nothing beats freshly grated ginger!
We paired this with your chinese mushroom dumplings with sweet chili ginger sesame sauce. We had a full Asian dinner and it was delightful!
We still talked about it this morning too!
Wow that is so amazing! I am really glad this turned out so amazing for you all! xTieghan
Would it work to make them an hour or two ahead of time and fridge them before cooking? Or should they be frozen if made a couple hours ahead?
Hey Hannah,
You could keep these in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thank you for the recipe! I was wondering if I wanted to use a bamboo steamer basket, would it all be the same except to steam instead of pan fry?
Trying to accommodate a sesame allergy – is there something you’d suggest substituting the sesame with for the crispy bottom?
Hey Taryn,
You could use something like crushed peanuts, or just omit:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were amazing! Improvised with shiitake, tofu and cabbage, added white pepper and served with I heart umami’s chicken egg drop soup. Dynamite!
Thank you so much Molly! xTieghan
Don’t let the dumpling wrapper part scare you away from this recipe! I failed miserably at that so ended up just serving my dumpling filling and sauce over rice and it was delicious! Try that if you want an easier version with equal flavor.
I am so happy you enjoyed this recipe, Jeana! Thank you!! xTieghan
Do you think you could throw the mushrooms in a food processor to chop them? or would this make them too fine? Can’t wait to try!
Hey Mariah,
I am sure that would work just fine. I hope you love the recipe. Please let me know if I can help in any other way! Happy New Year! xTieghan
Where did you purchase the beautiful plates…Love Asian food and I’m always looking for unique dinner plates.
Hey Sarah,
So sorry but I do not have a link for these plates. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
This recipe was so good!! I forgot the bok choy which I’m sure would have added even more great flavor. A must have!
Hey Bridget,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Perfect vegetarian meal for the entire family. Thank you for the yummy recipe. Easy to follow. Sauce is also delish. 🙂
Hey Dena,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
I was just recently introduced to your amazing recipes and have loved everything I have tried so far. I was wondering if these dumplings would work in your won ton soup recipe?
Hey Liatt,
I am so glad the recipe worked out for you! Thanks for making it:) Happy Friday! xTieghan
Can you make these with square wrappers if you can’t find the round ones?
Hey Nicole,
Absolutely! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan,
These dumplings are amazing. I was a little hesitant to make my own, but want to make the wonton soup I saw on this site and couldn’t find any frozen ones. You are right- very easy. We had a few for lunch and froze the rest for the soup later this week. SO GOOD.
Thanks for all the great recipes- love the cookbook!
BTW- I totally agree about the Staub cast iron pans. They are my go-to pans for most recipes.
Janet
Hey Janet,
I am so glad you liked the recipe, thanks for giving it a go! Happy Sunday! xTieghan
These are really tasty! I used napa cabbage as my green, and added 1 tbsp of apple cider vinegar to the sauce. Froze a bunch too. Yum!
Hey Aliyah,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Thanks for this great recipe! We made the dumplings today and although it was our first time cooking with wonton wrappers they were quite easy to handle. The dumplings go very well with a bitter salad (e.g. endive) with a sweet and spicy Korean dressing (mix soy sauce, balsamic vinegar, sesame oil, honey, olive oil, chili flakes and toasted sesame seeds).
Best wishes from Austria, Irene
Hey Irene,
I am thrilled you liked the recipe, thanks so much for giving it a go! Happy Sunday:) xTieghan
Hi Tieghan! Love your recipes!
I just wanted to reach out to see what dumpling/potsticker sauce is your absolute favorite.
Thanks!
Hey Emily,
I think it really just depends on my mood:) I love all of the sauces that I share with my readers! xTieghan
I’ve made these a couple of times. They are a really tasty vegetarian dumpling option. The sauce and the sesame seeds are quite a nice touch and really take it up a notch without being a lot of extra work.
Hey Diane,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
Hello! Such a fan of yours ☺️ but quick question – how do you store the extra chili ginger sesame sauce? Fridge or room temp? Thanks!
Hey Katie,
I would keep in the fridge:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! Do you know of any store-bought gluten-free dumpling wrappers that work well? Going to try out the recipe in the comments but have been looking for store-bought ones for a bit now without any luck!
Thanks!
Hey Janelle,
Those should work just fine for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were great! And much easier to assemble than I thought they would be. So easy they could be a weeknight dinner. Thanks for the inspiration to try something new!
Hey Nicole,
I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday💕 xTieghan