Savory Mushroom & Spinach Dumplings

🕒 Prep: 15 min
🔥 Cook: 8 min
🍽 Serves: 4
★★★★★
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These Savory Mushroom & Spinach Dumplings bring a delightful twist to your table with their earthy, umami flavors and satisfying textures. Perfect for a cozy night in or as a unique appetizer, they’re both vegetarian-friendly and irresistibly delicious.

Ingredients for Savory Mushroom & Spinach Dumplings

Mushrooms are the star of this recipe, providing a hearty texture and deep umami flavor. Use your favorite variety, like button or cremini. Spinach adds a touch of freshness and nutrition, balancing the dish. Soy sauce enhances the savory notes, while sesame oil imparts a nutty aroma. The ginger and garlic introduce warmth and depth, making the filling irresistibly fragrant. Green onions give a subtle sharpness that complements the other ingredients. Finally, dumpling wrappers hold everything together, while vegetable oil ensures a crispy, golden finish.

Tips & Tricks

  • Make sure the filling is cool before stuffing the wrappers to avoid tearing.
  • Don’t overcrowd the skillet; it helps the dumplings cook evenly.
  • Freeze any extra dumplings on a baking sheet before storing them in a bag for future meals.

Serving Suggestions

Pair these dumplings with a simple soy sauce and vinegar dipping sauce for an extra burst of flavor. They also go well with a light cucumber salad to complement the savory filling. For a bit of heat, serve with a side of chili oil.

Frequently Asked Questions

Can I use frozen spinach?
Yes, just make sure to thaw and drain it well before using.
What if I can’t find dumpling wrappers?
You can use wonton wrappers as an alternative; just adjust the size as needed.
How can I make these gluten-free?
Look for gluten-free dumpling wrappers and use tamari instead of soy sauce.

Savory Mushroom & Spinach Dumplings Recipe Walkthrough

Start by heating sesame oil in a large skillet over medium heat. Once it’s shimmering, add the garlic and ginger, sautéing them just until their aroma fills the kitchen. Next, toss in the mushrooms. Cook them until they release their moisture and take on a nice brown color, which should take about five minutes.

After the mushrooms are ready, stir in the spinach, soy sauce, and green onions. Continue cooking for another two to three minutes, just until the spinach has wilted. Remove the skillet from the heat and let the filling cool a bit before handling.

Prepare your dumpling wrappers by placing a small spoonful of the cooled filling into the center of each one. Use a bit of water to moisten the edges, then fold the wrapper over and pleat to seal the dumpling tightly.

Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange the dumplings in the skillet, ensuring they have some space between them. Cook until the bottoms turn a beautiful golden brown, which should take about two to three minutes.

Carefully add 1/4 cup of water to the skillet, then cover it immediately to steam the dumplings. Let them cook for about five minutes until the water has evaporated and the dumplings are cooked through. Remove the lid and let them cook for another minute to crisp up the bottoms.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for a weeknight dinner.
  • Rich in flavor thanks to the combination of mushrooms and soy sauce.
  • Vegetarian-friendly without sacrificing taste.
  • Flexible enough for customization with different ingredients.

Ingredients

2 cups of fresh mushrooms, finely chopped
1 cup fresh spinach, chopped
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon ginger, grated
1 tablespoon garlic, minced
1/2 cup green onions, finely sliced
30 dumpling wrappers
1/4 cup water
1 tablespoon vegetable oil

Step-by-step Instructions

1. In a large skillet, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing until fragrant.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Stir in the spinach, soy sauce, and green onions. Cook for another 2-3 minutes until spinach is wilted. Remove from heat and let cool.
4. Place a small spoonful of the filling in the center of each dumpling wrapper. Moisten the edges with water, fold over, and pleat to seal the edges.
5. Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange dumplings in the skillet and cook until the bottoms are golden brown, about 2-3 minutes.
6. Carefully add 1/4 cup of water to the skillet and cover immediately. Let the dumplings steam for 5 minutes until the water evaporates and the dumplings are cooked through.
7. Remove the lid and continue to cook for another minute to crisp up the bottoms.

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