Vegan Shiitake Mushroom Dumplings

These Vegan Shiitake Mushroom Dumplings are easy to make and are the perfect side or main dish for your family or holiday dinner. Made with homemade red beet wrappers, these dumplings are festive and a great way to celebrate the holidays with. They are paired with a simple Sesame Chili Sauce.

Although my mom loves to cook, there are days when she has absolutely no idea of what to make for our family for lunch or dinner. More often than not, she would sigh as she sits down on our worn-leather sofa, asking out loud what she should make tomorrow despite us almost always having leftovers in the fridge.

My childhood self always craved dumplings. They are not hard to make, but can be a little bit time consuming for my mom, who often had to run errands or drop my siblings off to school, any after school activities we had, and picking us up afterwards. So, whenever she would make them, she would reserve the entire Saturday morning and early afternoon to make dumplings. She does large batches because there are five of us together in our family and none of us are satisfied after one plate only.

She would make the fillings the night before and the next morning, she would lay everything out on our dining table, a pile of containers on one side of our table to store the dumplings and start making them. You would often find me at one side of the table too, helping out, but by the time I finished with one, she would have most likely have done 4 or 5 already.

I know this holiday season will be different for many, but if you want a fun savory recipe to make together, these Vegan Shiitake Mushroom Dumplings are for you. I made a small of them with homemade wrappers, but you can easily double the recipe for the wrappers. Alternatively, you can also use store-bought wrappers. Make sure they are vegan though. I colored mine with vegan natural food coloring to make them festive, but you can also swap the colors or leave them as is. To speed up the process, you can make the filling and sauce the night before. That way, the next day, you can focus on making the wrappers and dumplings themselves. I hope you will have fun making them!

If you are ready to make these Vegan Shiitake Mushroom Dumplings, let’s start cooking!

Vegan Shiitake Mushroom Dumplings

★★★★★ 5 from 1 reviews

• Author: Helen Au

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Description

These Vegan Shiitake Mushroom Dumplings are easy to make and are the perfect side or main dish for your family or holiday dinner. Made with homemade red beet wrappers, these dumplings are festive and a great way to celebrate the holidays with. They are paired with a simple Sesame Chili Sauce.

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Ingredients

Red Beet Wrappers
-1 ¾ cup (~9oz) all-purpose flour
-140 ml boiling water + more if needed
-2 tsp red beet powder (optional)

Sauce
-2 tbsp soy sauce (choose gluten-free if needed)
-1 tbsp hot water
-1 tsp maple syrup
-1 tsp chili sauce (or any other hot sauce)
-1 clove of garlic, minced
-½ tsp fresh ginger, minced
-½ tsp rice vinegar
-½ tsp sesame oil

Filling
-2 cups dried shiitake mushrooms, soaked in hot water for 20 minutes, diced
-1 cup cabbage, shredded
-1 cup carrot, shredded
-½ block firm tofu, shredded
-4 cloves of garlic, minced
-2 ½ tbsp soy sauce (choose gluten-free if needed)
-1 ½ tbsp Shaoxing wine (or dry Sherry)
-½ tbsp fresh ginger, minced
-1 ½ tsp sesame oil
-1 tsp maple syrup
-¼ tsp ground white pepper
-2 scallions, thinly sliced

Others
-Sesame seeds (for garnish)
-Scallions, thinly sliced, (for garnish)

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Instructions

1. Make the wrappers. Add the flour to a bowl. Combine the hot water with the red beet powder. Stir until the red beet powder dissolves completely. Pour the red beet water mixture into the flour. Knead until the dough is soft and smooth. Add ½ tbsp of water at a time if you find the dough is too dry.
2. Make the sauce. Combine all the ingredients for the sauce together and mix until well-combined.
3. Make the filling. Mix together the soy sauce, Shaoxing wine, sesame oil, and maple syrup in a small bowl. Heat a skillet over medium with some cooking oil. Add in the garlic and minced ginger. Saute until fragrant. Add the tofu, mushrooms and carrot. Saute for 1 minute, then, add in the cabbage. Saute for another 2 minutes. Add in the scallions and ground white pepper and stir for another minute. Add in the soy sauce mixture and cook for another 2 minutes. Turn off the heat and transfer to a bowl to cool completely.
4. Once the filling has cooled, make the dumplings. Dust a clean surface with some flour. Gently knead the dough and divide into 18-20 pieces. Place the divided dumplings into a bowl and cover with a wet towel to prevent the dough from drying out.
5. Roll out one dough into a circular shape, about 2 1/2 inches wide. Add 1 tablespoon of the filling to the center. Pleat the dough until the dumpling is made. Repeat with the remaining dough.
   Once all the dumplings are made, heat a pan with about 1 tablespoon of cooking oil over medium-low heat. Add about 8-9 dumplings at a time to the pan and cook for about 2 minutes per side or until lightly golden brown and the bottom is crispy.
6. Pour ¼ cup water into the pan and cover the pan for 1 minute or until the water has evaporated. Turn off the heat and transfer the dumplings to a plate. Repeat with the remaining uncooked dumplings or you can store the uncooked ones in the freezer. Top the dumplings with some sesame seeds and scallions. Serve and enjoy!

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