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Vegetarian Dumplings with Mushrooms

Name: Vegetarian Dumplings with Mushrooms
Prep time: 30
Cook time: 40

(3 votes, average: 2.67 out of 5)

30 min prep

7 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

Making your own dumplings is really easy when you use wonton wrappers. These are really simple vegetarian dumplings made with mushrooms that were created for our wonton soup, but could easily find themselves in...

2 tablespoons olive oil
1 pound mushrooms, sliced
¼ cup soy sauce
1 bunch scallions, minced
5 cloves garlic, minced
1 inch ginger, peeled and minced
30 wonton wrappers

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Nutrition Facts

Calories

462 cals

Fat

6 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

84 g

Sugar

2 g

Fiber

4 g

Protein

17 g

Sodium

1291 mg

Directions

Heat a sauté pan on medium heat and add olive oil. When the pan is hot, add mushrooms. Sauté the mushrooms until they are soft, about 10 minutes. Remove from the heat and pour into the bowl of a food processor. Pulse the cooked mushrooms until they are ground into a paste. Let cool.
In a medium bowl, combine ground mushrooms, soy sauce, scallions, garlic, and ginger and mix well.
To make each dumpling, place about 2 teaspoons of mushroom mixture in the center of each wrapper. When ready to shape, brush two of the edges with water. Fold the dry sides onto the wet sides to form a triangle. Press with your fingers to make sure they are closed.
Place the shaped dumplings onto a baking sheet. Once all the filling and wrappers are used, place the dumplings in the freezer until cold. Reserve until needed. To cook, boil in broth or water until cooked through, about four minutes.

Chef Tips

This recipe yields more dumplings than needed for the wonton soup. If you have leftovers, you can keep them in the freezer. You can also add more to the soup. Other ways for cooking the leftover dumplings are steaming and pan frying.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society