shitake dumplings recipe
Photo Credit: Aaron Colussi

Shitake Dumplings

These small-plate appetizers are better than takeout.

By Kimberly Lord Stewart

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shitake dumplings recipe

Shitake Dumplings

These small-plate appetizers are better than takeout.
Course: Appetizer
Keyword: dumplings, gluten-free, mushrooms, shitake, shitake mushrooms
Servings: 16 dumplings
Author: Kimberly Lord Stewart


  • 2 tablespoons canola oil, divided
  • 4 ounces lean ground chicken
  • 6 ounces (about 1 3/4 cups) shiitake mushrooms, stems removed
  • 3 green onions
  • ¼ cup Italian flat-leaf parsley
  • 1-inch knob fresh ginger, peeled and sliced
  • 2 tablespoons low-sodium tamari
  • 2 teaspoons toasted sesame oil
  • 12 small wonton wrappers
  • Water for brushing


  • 5 tablespoons sweet chili sauce
  • 2 tablespoons low-sodium tamari
  • ¼ teaspoon tamarind sauce (optional)


  • Make sauce: Stir sweet chili sauce, tamari and tamarind in a small bowl. Set aside.
  • Heat 1 tablespoon oil in a nonstick skillet. Add chicken and sauté until browned. Remove from the pan.
  • Place mushrooms, green onions, parsley and ginger in a food processor. Pulse until finely minced.
  • Add remaining 1 tablespoon oil to the same skillet. Add mushroom mixture and sauté over medium-high heat until all liquid is absorbed and mushrooms are browned.
  • Transfer to a bowl. Add tamari and sesame oil. Combine well.
  • Place wonton wrapper on a cutting board. Spoon a teaspoon of filling on the top portion. Brush water on the lower half. Fold over to form a loose triangle. Set aside on wax or parchment paper. Repeat.
  • Heat a large nonstick skillet over high heat. Add about a half-inch of water and bring to a boil.
  • Gently place dumplings in the water (don’t crowd the pan), and steam for about 1 minute each. Remove from pan and serve with sauce.
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