0/5 (0 Reviews)
Home ยป Mushroom & Ginger Dumplings

Mushroom & Ginger Dumplings

Dumplings could be one of my all time favourite foods. These Mushroom & Ginger dumplings are so simple and packed with so much flavour. I used a variety of mushroom types for this recipe but you could use any you can find at the super market. I’m working on creating a dumpling wrapper recipe but this time I used store bought wrappers which most super markets have.

I think a lot of people think dumplings are hard to make so they don’t bother to make them from scratch but I promise they are so easy. With a lot of New Zealanders back working from home these are the perfect distraction. It’s really fun to make different shapes and styles of dumplings. I watched a YouTube video on how to fold them in different ways, which helped a lot. I also added tofu to some of the mixture which tasted amazing. If you’re not a tofu lover I recommend making these Kafir Lime Coconut Noodles with Turmeric Meatballs, I can guarantee you’ll be converted.


Serves: 6

Minutes: 30


500g mixed mushrooms

2 stalks of spring onion

Thumb sized piece of ginger

3 cloves garlic

3 tbsp tamari or soy sauce

Juice from half a lemon

Olive oil

40 Dumpling wrappers


Finely chop your onion, garlic and ginger and add it to a medium sized saucepan with a little bit of olive oil.

Roughly chop your mushrooms and add them to the pan along with the spring onion and soy sauce.

Remove the pan from the heat and arrange the dumpling wrappers. Place 1 tsp of the mixture into the wrappers and fold.

Re heat your pan with 1/4 cup of water and 1 tbsp of oil. When the pan is hot add your dumplings and cover with a lid for around 2 minutes. Once the liquid has absorbed you may need to add a bit more oil to the bottom. When the dumplings are crispy on the bottom remove from the pan and serve with tamari or soy sauce.

0/5 (0 Reviews)