The Washington Post

Mushroom Dumplings

Mushroom Dumplings 2.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Sep 22, 2021

When finely chopped, the texture of canned mushrooms works excellently as a pantry-friendly dumpling filling. Hoisin sauce, sometimes referred to as Chinese barbecue sauce, adds depth and umami, and chili-garlic sauce provides tons of flavor and a bit of spice. Folding dumplings might seem intimidating, but can be confidently tackled with a little practice. This recipe scales easily to feed a crowd, or you can make extra to freeze for later, so enlist the help of your household to turn it into a party.

Total time: 40 mins

Make Ahead: Lightly dust formed dumplings with flour so the skins don’t crack. Transfer the dumplings to a baking sheet, making sure they are not touching, and freeze them. Once frozen, they can be placed in freezer containers and frozen for up to 3 months.

Storage Notes: Leftover dumplings can be refrigerated for up to 3 days.

Where to Buy: Wonton wrappers, hoisin sauce and chili-garlic sauce can be found in well-stocked supermarkets, Asian markets or online.

2 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-4 servings; makes about 20 dumplings

  • One (13.25-ounce) can mushrooms pieces and stems, drained and rinsed
  • One (8-ounce) can bamboo shoots, drained and rinsed
  • 2 tablespoons hoisin sauce
  • 2 teaspoons chili-garlic sauce
  • 20 round wonton wrappers (from one 4.8-ounce package)
  • 2 tablespoons vegetable oil or another neutral oil, divided
  • 1/2 cup water, divided
  • Soy sauce with a sprinkling of sesame seeds or your favorite dipping sauce, for serving


Squeeze as much water as possible from the mushrooms and bamboo shoots. Add to the bowl of a food processor and pulse until finely chopped. (If you do not have a food processor, finely chop the vegetables by hand.) In a medium bowl, mix together the chopped vegetables, hoisin sauce and chili-garlic sauce until evenly combined.

To form the dumplings, fill a small bowl with water. Place a dumpling wrapper on the countertop and spoon 1 tablespoon of the mushroom mixture into the center of the wrapper. Dab your index finger in the water and dampen the edges of the wrapper. Fold in half, creating a half-moon. Gently press the two halves together at the center of the curved edge. Then, working your way down one side from the center, make 2 small pleats and press the edges closed. Repeat on the other side of the dumpling. When you’re done, the dumpling will be closed, with 4 pleats and a slight curve. Repeat until you run out of the mushroom mixture. You should get about 20 dumplings.

(Alternatively, you can simply seal the dumplings without pleating by pressing the edges of the folded wrapper together and gently crimping the sealed edge 4 times.)

In a medium, lidded nonstick skillet over medium-high heat, warm 1 tablespoon of oil until shimmering. Add half of the dumplings, seam side up and evenly across the pan so they aren't touching, and fry until golden on the bottom, 2 to 3 minutes. With the lid in hand, quickly pour 1/4 cup of water into the skillet, cover, and steam for 5 minutes, until the dumpling wrappers are cooked through; remove from the pan. Repeat with the remaining dumplings, then serve hot or warm with the dipping sauce.

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Recipe Source

From Voraciously staff writer Aaron Hutcherson.

Tested by Aaron Hutcherson.

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Nutritional Facts

Calories per serving, based on 4 (5 dumplings): 202

% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 1g 5%

Cholesterol: 3mg 1%

Sodium: 538mg 22%

Total Carbohydrates: 28g 9%

Dietary Fiber: 3g 12%

Sugar: 5g

Protein: 5g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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