John Miller
Mushroom dumplings are a popular dish, especially as a vegetarian or vegan alternative to traditional meat dumplings. They are made with a variety of mushrooms, such as shiitake, cremini, king oyster, and enoki mushrooms, and are often served with a tangy dipping sauce. The dumplings can be steamed, boiled, or pan-fried, and are a great option for a satisfying meat-free appetizer, snack, or main course. They are also freezer-friendly and can be made ahead of time, making them a convenient and tasty option for any occasion.
| Characteristics | Values |
|---|---|
| Type of dish | Appetizer, snack, or main |
| Cuisine | Chinese, Asian |
| Diet | Vegetarian, vegan |
| Ingredients | Shiitake mushrooms, bamboo shoots, tofu, king oyster mushrooms, napa cabbage, carrots, scallions, garlic, ginger, wood ear fungus, portobello mushrooms, cilantro, green onions, beef, pork, shrimp, red pepper flakes, avocado oil, sesame oil, rice noodles |
| Flavour | Savoury, umami, tangy |
| Texture | Crispy, chewy, crunchy, tender |
| Shape | Half-moon, crescent, round |
| Dipping sauce | Soy sauce, rice wine vinegar, black vinegar, chile garlic paste, sesame oil, hot sauce, chilli oil, vinegar |
| Storage | Dumplings can be frozen for up to a month |
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What You'll Learn
Types of mushrooms used in dumplings
There are several types of mushrooms that can be used in dumplings, and the type you choose may depend on the specific recipe you are following, as well as the availability of ingredients in your area. Here are some of the most commonly used mushrooms in dumpling recipes:
Shiitake Mushrooms
Shiitake mushrooms are a popular choice for dumplings, as they have a deep savoury flavour and add a nice, chewy texture. It is recommended to use dried shiitake mushrooms instead of fresh ones, as they have a more intense flavour. Thick, crackly dried shiitake mushrooms are considered to be of higher quality and will have a better flavour and texture than thin, flat, pale ones.
King Oyster Mushrooms
King oyster mushrooms are another variety often used in dumpling fillings. They provide a meaty bite and a pleasant texture. It is recommended to cut king oyster mushrooms by hand rather than using a food processor, in order to preserve their texture.
Enoki and Oyster Mushrooms
Enoki mushrooms are less commonly found in grocery stores, but they can be sourced from local Asian markets. Oyster mushrooms, on the other hand, are more readily available in regular grocery stores. Both varieties can be used interchangeably in dumpling recipes, depending on your preference and accessibility.
Wood Ear Mushrooms
Wood ear mushrooms are another type of mushroom used in dumpling recipes. They are known for their unique texture and flavour, adding an interesting element to the dumpling filling.
Cremini Mushrooms
Cremini mushrooms are also mentioned in some dumpling recipes, usually alongside dried shiitake mushrooms. They are cooked down until most of the liquid evaporates, creating a savoury filling for the dumplings.
When making mushroom dumplings, it is important to drain off excess liquid from the filling to prevent the dumplings from falling apart during cooking. This can be done by placing the filling in a colander inside a bowl and letting it drain in the fridge for at least two hours, or preferably overnight.
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How to make dumpling wrappers
Making dumpling wrappers at home is a simple process and is well worth the effort. The result is tender and chewy wrappers that are easy to work with and taste much better. All you need is all-purpose flour, water, and a pinch of salt.
Firstly, mix flour and water in a bowl or on a flat floured surface. Add the water to the flour gradually and gently mix with chopsticks or a spatula until no loose flour remains. You can add a pinch of salt to the mixture at this stage if you wish. Then, combine and knead with your hands. The dough ball should be medium-firm and have a rough appearance.
Cover the dough and leave it to rest for 10-15 minutes. After this, knead the dough into a smooth ball. Cover the dough again and leave it to rest for at least another 30 minutes. The resting process will help to soften the dough. The dough will feel more supple when it rests for longer, making the wrappers easier to roll out.
Once the dough has rested, take it out of the bowl and knead it a few times. Make a hole in the centre of the dough with your finger and stretch this out with your fingers, rotating the dough as you go, until you have a large ring. Cut the dough with a sharp knife and roll it out until you have a thick dough rope. Cut out small pieces of dough, each weighing about 12-13 grams for medium-sized dumplings, or 14-16 grams for larger dumplings.
Roll each piece of dough into a ball and use a small rolling pin to roll out each ball into a thin, round wrapper. If you want your wrappers to be perfectly round, use a round cutter. Always cover the dough and wrappers that are not being used with plastic wrap or a damp towel.
You can use the wrappers immediately, or you can stack and wrap them in plastic wrap before placing them in an airtight container to be refrigerated or frozen for later use.
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How to cook dumplings
There are several ways to cook dumplings, and they can be made with mushrooms. Here is a guide on how to cook them.
Preparation
Before you start making your dumplings, decide on how you want to cook them. There are three basic ways: steaming, boiling, and steam-frying. There is also the option of deep-frying or serving them with a crispy lacy "skirt".
The cooking method depends on your preference, but it also depends on the shape of your dumpling. For example, boiling requires an iron-clad seal to prevent bursting, while pan-fried potstickers require a flat bottom to offer surface space to crisp up.
If you are making your own dumpling wrappers, use hot water dough for steaming, and cold water for boiling, as this will give you a thicker skin.
Cooking
To steam dumplings, use a bamboo or other basket steamer that fits over a saucepan, pot, or wok. Line the steaming vessel with parchment paper or Napa cabbage leaves, and if using parchment paper, poke a few holes to let the steam through. Fill your pan with water about one inch deep and bring it to a boil. Place the steaming vessel over the boiling water, cover, and steam for about 10-15 minutes. If using store-bought wrappers, the skin will become slightly transparent, while homemade wrappers will look plump and puffed.
To boil dumplings, add them to boiling water and cook them for about 6 minutes, or until they float to the top. You can also add them to a large skillet and fill it with enough water to cover the dumplings halfway. Once simmering, keep covered for 2 minutes, then uncover and let the water cook down until it evaporates. You can then cook for another minute or two once the water is gone for a crunchy bottom.
To pan-fry dumplings, place them in a pan with neutral oil and add half a cup of water. Put the lid on and let them steam to completion, resulting in a crispy bottom.
Tips
If you are making mushroom dumplings, soak dried shiitake mushrooms beforehand and cook them in two batches to cook off the liquid. Drain off as much excess liquid as possible from the filling to prevent the dumplings from falling apart while cooking.
You can also freeze dumplings for quick and easy cooking. Spread them in a single layer on a baking sheet and cover with plastic wrap. Freeze for 24 hours, then transfer to a ziplock bag or airtight container. They should keep for a month in the freezer.
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What to serve with mushroom dumplings
Mushroom dumplings are a delicious treat, and there are several ways to serve them. They can be steamed, boiled, or pan-fried. You can also serve them with a variety of sauces, including a tangy dipping sauce, a sweet and spicy chili ginger sesame sauce, or a combination of soy sauce and vinegar with a drizzle of toasted sesame oil and an optional splash of hot sauce or chili oil.
If you are serving mushroom dumplings as an appetizer, a batch of 50 dumplings will be enough to serve your friends and family. However, if you are serving them as a main course, you can serve them with a bowl of steaming soup to complete the meal.
You can also serve mushroom dumplings with a side of mushroom fried rice, as suggested by Gastroplant. This will enhance the flavor of the dumplings and provide a more filling meal.
Additionally, you can serve mushroom dumplings with a salad, such as a kale Caesar salad with sweet potatoes and crispy chickpeas, as suggested by Half Baked Harvest. This will add a fresh and healthy element to your meal.
Finally, you can serve mushroom dumplings as part of a larger Asian-inspired meal, including other dishes such as Korean beef noodles, as mentioned by Half Baked Harvest. This will create a well-rounded and flavorful dining experience.
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How to store mushroom dumplings
To store mushroom dumplings, you can either refrigerate or freeze them. If you plan to cook the dumplings within a few days, it is best to refrigerate them. To do this, spread the dumplings on a parchment-lined baking sheet and place them in the refrigerator for an hour to harden. Then, transfer the dumplings to a ziplock bag or airtight container. They should keep for up to three days in the refrigerator.
If you want to store the dumplings for longer, it is best to freeze them. Similar to the refrigeration method, spread the dumplings on a parchment-lined baking sheet and place them in the freezer for about 24 hours to harden. Then, transfer the dumplings to a ziplock bag or airtight container. They should keep for one to three months in the freezer.
It is important to note that the dumplings should be frozen solid before transferring them to a ziplock bag or airtight container to prevent them from sticking together. Additionally, when cooking frozen dumplings, there is no need to thaw them first. Simply steam, boil, or pan-fry them for a slightly longer time.
Another important consideration when storing mushroom dumplings is ensuring that the filling is not too moist. Excess moisture in the filling can cause the dumplings to fall apart during cooking. To address this, drain the excess liquid from the filling by placing it in a colander fitted inside a bowl and weighing it down. Allowing the filling to drain overnight in the refrigerator is ideal, but at least two hours is sufficient. This process will help ensure that the dumplings maintain their shape and do not split open during cooking.
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Frequently asked questions
Yes, you can make dumplings with mushrooms. Mushroom dumplings are a popular vegan and vegetarian option.
You can use a variety of mushrooms, including shiitake, cremini, king oyster, enoki, and oyster mushrooms. Dried shiitake mushrooms are commonly used in Chinese cuisine and add a deep savoury flavour to the dumplings.
In addition to mushrooms, ingredients such as tofu, bamboo shoots, cabbage, carrots, garlic, ginger, and scallions are commonly used in mushroom dumplings.
To make mushroom dumplings, you'll need dumpling wrappers, which can be store-bought or homemade. The filling is made by cooking the mushrooms and other ingredients, draining any excess liquid, and then stuffing the mixture into the wrappers. The dumplings can be steamed, boiled, or pan-fried.
Mushroom dumplings are often served with a tangy dipping sauce. A common sauce is made with soy sauce, vinegar, and sesame oil. You can also add chilli oil or hot sauce for an extra kick.
