Meatless Monday – Shitake mushroom, water chestnut and ginger dumpling

Shitake mushroom, water chestnut and ginger dumpling

A friend held a dumpling night a while back, everyone brings a filling and we make the dumplings on a long table  ready for steaming. I never made dumpling before, but it was the perfect time to figure out how to this dumpling thing. I googled this dumpling  recipe, and made a bit of modification to the recipe.

Shitake mushroom, water chestnut and ginger dumpling


  • SERVES 4 (or more)
  • 1 package frozen round dumpling wrappers (or substitute regular wonton wrappers)
  • 3 cups sliced fresh shiitake mushrooms
  • 1 cup cubed medium-firm tofu (about 2/3 package)
  • 1 thumb-size piece galangal OR ginger, sliced
  • 3-4 cloves garlic
  • 2 spring onions, sliced
  • 1/2 cup fresh coriander leaves and stems, chopped
  • 1/4 tsp. white pepper
  • 3 Tbsp. soy sauce
  • 2 Tbsp. sesame oil
  • 225g of water chestnut
  • 1 tsp. chili sauce (or more if you want them spicy)
  • 1/4 cup vegetable stock

Shitake mushroom, water chestnut and ginger dumpling


  1. Remove dumpling wraps from freezer.  The dumpling wraps will need at least 2 hours before using.
  2. Prepare a steamer by lining it with 1 or two layers of baking power (to keep dumplings from sticking). I used a traditional bamboo steamer set over a pot of boiling water, but you could also use a colander with a tight-fitting lid.
  3. Place all Filling Ingredients together in a food processor or large chopper and blitz to create the mushroom-tofu filling.
  4. Lay 6 dumpling wrappers out at once over a clean working surface. Also have ready a small bowl of water for sealing the dumplings.
  5. Spoon a little of the filling in the middle of each wrapper (about 1 tsp.). Then dip your fingers (or a pastry brush) in the water and moisten all around the outside of the wrapper.
  6. Bring the sides of the wrapper up over the filling and press together to seal. If it doesn’t seal, moisten the edges with a little more water.
  7. Pinch along the seal to create a decorative edge (see picture).
  8. Set the finished dumplings on a plate dusted with corn starch or flour. Steam the dumplings right away, or cover and refrigerate up to 3 hours.
  9. To steam, place the dumplings in the lined steamer (they can be touching) and steam over high heat for 15 to 20 minutes (mushrooms need to be well cooked).
  10. Serve with soy sauce and chili sauce with a squeeze of lime or sweet kecap manis with a squeeze of lime and chopped red chilli

You can freeze the dumplings, to do this line a baking tray with baking paper and space the dumplings so they don’t touch. Slide the baking tray in the freezer for 2 hours, take the tray out and store in a plastic container making sure you line the layer with baking tray.


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