Mushroom Dumplings with Honey Teriyaki Dipping Sauce Recipe
These Mushroom Dumplings with Honey Teriyaki Dipping Sauce are a delightful, savory appetizer featuring a tender homemade dough wrapper filled with a flavorful blend of shiitake mushrooms, napa cabbage, and aromatic seasonings. Pan-fried to a golden crisp on the bottom and steamed to perfection inside, they are served with a sweet and tangy honey teriyaki sauce enhanced with sesame and chile oil, making a perfect bite-sized treat for any occasion.
- Prep Time: 1 hour 45 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 55 minutes
- Yield: 24 dumplings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
For the wrappers:
- 1 1/2 cups all-purpose flour
- 1/2 cup hot water
- 1 pinch salt
For the dumplings:
- 1/2 medium-sized napa cabbage or white cabbage
- ½ teaspoon salt plus 1 teaspoon salt, divided
- 12 shiitake mushrooms, finely chopped
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- 1 small shallot, minced
- 1 scallion, finely chopped
- 1 teaspoon toasted sesame oil
- ½ teaspoon black pepper
- 1/2 cup sesame seeds
- 2 teaspoons chives, chopped
- 2 tablespoons vegetable oil
For the sauce:
- 2 tablespoons Annie Chun Teriyaki Sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame chile oil (optional)
- ¼ teaspoon sesame seeds
Instructions
- Make the dough: Add all-purpose flour to a medium bowl. Gradually add hot water while stirring with a wooden spoon until a shaggy dough forms. Turn the dough onto a floured surface and knead until smooth, about 8 minutes. Sprinkle with flour, cover loosely with plastic wrap and let rest for 1 hour. Then knead again for 5 minutes, cover and let rest for 30 more minutes.
- Prepare the filling: Place napa cabbage in a mixing bowl and add ½ teaspoon salt. Mix to combine and let sit for 10 to 15 minutes to release excess moisture. Squeeze out liquid thoroughly. Add chopped shiitake mushrooms, shallot, grated ginger, minced garlic, chopped scallion, toasted sesame oil, remaining 1 teaspoon salt, and black pepper. Mix thoroughly and set aside.
- Make the dipping sauce: In a small bowl, whisk together Annie Chun Teriyaki Sauce, honey, rice vinegar, optional sesame chile oil, and ¼ teaspoon sesame seeds. Set aside for serving.
- Form the dumpling wrappers: Sprinkle a surface with flour. Divide the dough into four equal parts. Roll each into an 8-10 inch rope. Cut each rope into 6 to 8 pieces, then roll each piece into a ball. Using a rolling pin, flatten each ball into approximately 3-inch round wrappers.
- Assemble the dumplings: Place about 2 teaspoons of the mushroom and cabbage filling in the center of each wrapper. Bring up the sides and pinch to seal the filling inside. Dip the bottom of each dumpling into water, then dip into a shallow plate filled with sesame seeds so the bottom is coated.
- Cook the dumplings: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Arrange dumplings sesame seed side down in the skillet, cooking until the bottoms are lightly browned, about 2 minutes. Add ¼ cup water, cover skillet and steam until water evaporates and the filling is cooked through, about 5 minutes.
- Serve: Transfer dumplings to a plate, sprinkle with chopped chives, and serve warm with the honey teriyaki dipping sauce.
Notes
- You can substitute shiitake mushrooms with cremini, white button, or oyster mushrooms based on preference.
- If you prefer, replace napa cabbage with other cruciferous vegetables like broccoli or kale, or add shredded carrot for a different texture and flavor.
- Shallot can be replaced with finely chopped red or white onion. Just make sure any vegetables used are chopped finely and evenly for consistent cooking.
