Vegetarian Mushroom Pot Sticker Dumplings




  • 25g dried shitake mushrooms
  • 4 tablespoons peanut oil
  • 2 cloves garlic, crushed
  • 3cm piece fresh ginger, grated
  • 250g brown button mushrooms, finely chopped
  • quarter of a teaspoon salt
  • 1 and a half cups finely shredded green cabbage
  • 125g firm tofu, rinsed and cut into 5mm cubes
  • 300g dumpling wrappers
  • soy sauce and chilli oil to serve


  1. Put the shitake mushrooms in a bowl and cover with warm water.
  2. Sit for 30 minutes to soften then drain and finely chop.
  3. Heat 1 tablespoon of the oil in a frying pan over a medium heat and add the garlic, ginger, fresh and dried mushrooms and salt.
  4. Cook, stirring for about 8 minutes until the mushrooms have released their liquid and the mixture is fairly dry.
  5. Add the cabbage and stir fry until wilted then stir in the tofu. Cool.
  6. Put one dumpling wrapper on a dry work surface and put one heaped teaspoon of mixture in the centre.
  7. Brush the edges with water and fold into a half moon shape, pleating as you go if you like.
  8. Put on a lined tray and repeat with the remaining filling.
  9. To cook, heat a large non stick frying pan to medium and add a little oil.
  10. Fill the pan with dumplings, not overcrowding it and cook until the bases are golden.
  11. Pour over half a cup of water and place the lid on.
  12. Steam for about 5 minutes then uncover and cook until any remaining water has evaporated.
  13. Repeat with remaining dumplings.
  14. Serve with soy and chilli oil for dipping.


Swiss Brown Mushrooms
Swiss Brown