Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas.
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.
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.
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.
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.
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.
Shop ingredients at your local Target store. Learn more
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.
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
Hi Tieghan! Love your recipes!
I just wanted to reach out to see what dumpling/potsticker sauce is your absolute favorite.
I think it really just depends on my mood:) I love all of the sauces that I share with my readers! 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
I am thrilled you liked the recipe, thanks so much 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!
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
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.
I am so glad you liked the recipe, thanks for giving it a go! Happy Sunday! xTieghan
Can you make these with square wrappers if you can’t find the round ones?
Absolutely! I hope you love the recipe, please let me know if you have any other questions! 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?
I am so glad the recipe worked out for you! Thanks 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. 🙂
Thank you so much for making the recipe. I am thrilled that it was enjoyed! 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!
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Where did you purchase the beautiful plates…Love Asian food and I’m always looking for unique dinner plates.
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
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!
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
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
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
Trying to accommodate a sesame allergy – is there something you’d suggest substituting the sesame with for the crispy bottom?
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
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?