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Miso Mushroom Dumplings

Miso Mushroom Dumplings

I recently got this fabulous little steamer and have been agonizing over what to make first…I’m sure you can all relate. I do not usually like dumplings all that much because I find (and this is a sweeping generalization) that they kinda all taste the same. Which leads me to my next point that something filled with shrimp should not taste like something filled with pork. Just sayin.

Miso Mushroom Dumpling dough

So. Dumplings. Clearly I immediately ruled out a pork or shrimp filling, so vegetarian was next up. Mushrooms! The meatiest non-meat there is! The tofu binds everything together and makes the filling super velvety – and with no egg you don’t have to worry about cooking anything to the right temperature.

I thought the first use of my new steamer demanded home made dough which I certainly do not expect of everyone but I dare you to try. It is not any more difficult, it just adds to the time. But get a helper or two, entice them with some adult beverages, and get an assembly line going!! Instant party.

Miso Mushroom Dumpling dough
Miso Mushroom Dumpling ingredients
Miso Mushroom Dumplings

I am by no means an expert in shaping dumplings but I thought I would attempt another video and show a few of the shapes you can make from the square wonton wrappers. Its a bit long so feel free to skip until you are making the dumplings. Enjoy!


If you don’t have one of these precious little steamers, you can a) get one here – although I am warning you this shop is dangerous for any kitchen nerd or b) use a skillet to pan fry and then add water to steam (directions are in the recipe).

The recipe makes a fair number of dumplings because I figure once you are at it, you might as well get your dumplings worth – meaning pop uncooked ones in the freezer for a rainy day. You can thank me when that day comes.

Miso Mushroom Dumpling - pan fried

Miso Mushroom Dumplings

Yield: about 25-30 dumplings


  1. 12 oz shitake mushrooms, stems removed and sliced

  2. 2 tbl toasted sesame oil (plus more for sautéing mushrooms)

  3. 2 tbl soy sauce

  4. 2 tbl miso paste

  5. ¼ cup scallions

  6. ¼ cup firm tofu

  7. ¼ cup edamame

  8. 1 tsp sriracha (optional)

  9. 25-30 wonton wrappers or 1 dumpling dough recipe (below)

  10. soy sauce or ponzu for dipping


  1. Heat a few tablespoons of sesame oil in a large skillet and sauté mushrooms until they have released their moisture and gotten some color, about 7 minutes.

  2. Combine the rest of the ingredients (except wonton wrappers in a food processor and pulse to combine - you just want small pieces not a puree.

  3. Spoon a tablespoon of filling into each wrapper and use a finger to dab some water around the edges. Fold wrappers over filling and pinch to seal shut. If you are not going to cook immediately, place dumplings on parchment, under a nice damp towel and refrigerate until ready (I'd say up to 24 hours, anything more and you should freeze them - see note if so).

  4. Place dumplings in parchment-lined bamboo steamer with enough space between them so that they are not touching.

  5. Steam dumplings over simmering water for 10-12 minutes.*

*If you do not have a bamboo steamer (and/or you want to pan fry your dumplings) you can heat up oil in a large skillet, once the dumplings have browned on the bottom pour enough water into the pan to cover dumplings about ¼ inch - careful it will splatter - cover and cook 10-12 minutes.


These freeze nicely and can be pulled out for a quick and easy snack or dinner. Freeze once dumplings are filled, before you steam them. To cook simply pull out of the freezer and place into steamer - they may take an extra minute to cook but not much longer. They will keep for 3-4 months.


Dumpling Dough

Yield: 25-30 dumplings


  1. 1½ cups all-purpose flour

  2. ½ cup whole wheat flour

  3. ½ tsp salt

  4. ¾ cup water


  1. Combine flours and salt in a food processor.

  2. Bring water to a boil then let sit 30 seconds.

  3. With the food processor running slowly pour water in. As soon as it is all in, stop to feel the dough - it should feel slightly damp but not wet and should stay clumped when you pinch it together.

  4. Process for another few seconds, until the dough forms into a rough ball.

  5. Knead on the counter into a ball and place in a ziploc bag to rest for 20 minutes.

  6. When ready to use, roll dough into a long rope about ½ thick. Cut into ¼ - ½ inch segments and roll these into circles.

  7. Keep dough under a damp towel or paper towel while you are working on it so it does not dry out.

*if you do not have a food processor, combine flours and salt in a bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add ¾ cup boiled water in a steady stream. You want to evenly moisten the flour. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl to bring all the lumps into one mass; if the dough does not come together easily, add more water one teaspoon at a time.


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