Mushroom dumplings

These Mushroom Dumplings are easy, quick and delicious!

These mushroom dumplings are packed with a umami-rich mixed wild mushroom filling and steamed to perfection (or seared for vegan potstickers).

You can freeze these dumplings! Line the finished dumplings on plates or a baking sheet and stick them right into the freezer. After the dumplings harden, transfer them to freezer bags. When you are ready to cook the dumplings, stick them directly onto the pan. There is no need to defrost the dumplings.

Stuffed with a super flavorful and satisfying mix of tofu and mushrooms, they are sure to become a favorite!

Made with a savory mixture of mushrooms, cabbage, carrots, and more, these homemade Vegetable Dumplings are meaty and satisfying — without any meat! The best part is the golden brown crunch of the pan-fried dumplings straight from the pan. The mixture of textures and flavors will have you reaching for another one again and again!

Try these steamed shiitake mushroom dumplings for an insanely umami rich and flavourful bite. All encased in homemade dumpling wrappers.

Indulging in your favourite takeaway treat needn’t require one to leave the house - a detail that is especially tempting when the weather turns chilly. I spent a rainy Sunday afternoon making my own mushroom dumplings to be paired with clear chicken broth.

These traditional Polish Christmas Eve mushroom dumplings (uszka) are served hot with borscht as the first dish of the Christmas Eve meal.

Made with cooked eggplant and stir-fried mushrooms, these dumplings are juicy on the inside and crispy and golden brown on the outside. Having a food processor will definitely help speed things up for this recipe!

There was a moment the other week when I stopped and said to myself, “Do you have a dumplings problem?” I mean…sure, it was when I was elbow deep in folding about 100 dumplings. B…