Shitake Dumplings


These small-plate appetizers are better than takeout.

Categories: ,


Shitake Dumplings
Recipe Type: Appetizer
Author: Kimberly Lord Stewart
Serves: 14-16 dumplings
  • 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
  • Sauce
  • 5 tablespoons sweet chili sauce
  • 2 tablespoons low-sodium tamari
  • ¼ teaspoon tamarind sauce (optional)
  1. Make sauce: Stir sweet chili sauce, tamari and tamarind in a small bowl. Set aside.
  2. Heat 1 tablespoon oil in a nonstick skillet. Add chicken and sauté until browned. Remove from the pan.
  3. Place mushrooms, green onions, parsley and ginger in a food processor. Pulse until finely minced.
  4. 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.
  5. Transfer to a bowl. Add tamari and sesame oil. Combine well.
  6. 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.
  7. Heat a large nonstick skillet over high heat. Add about a half-inch of water and bring to a boil.
  8. 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.



There are no reviews yet.

Be the first to review “Shitake Dumplings”

Your email address will not be published. Required fields are marked *