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Shiitake and Oyster Mushroom Dumplings
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5 from 1 vote

Shiitake & Oyster Mushrooms Dumplings

Shiitake mushrooms, oyster mushrooms, garlic, and scallions are cooked in sesame oil, sealed in dumpling wrappers, and steamed or pan-fried to perfection. These can be enjoyed two different ways: as dumplings (i.e., steamed) or as potstickers (i.e., pan-fried and then briefly steamed). 
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer
Servings: 24 dumplings



  • 1 tablespoon toasted sesame oil
  • 2 garlic cloves, minced
  • 6 ounces oyster mushrooms, diced
  • 6 ounces shiitake mushrooms, stems removed and diced
  • 1/4 teaspoon sea salt
  • 5 scallions, white and light green portions only, thinly sliced
  • 24 circular dumpling, wonton, or gyoza wrappers*
  • Refined coconut oil or other heat-tolerant oil, for cooking**

Chili-Garlic Sauce

  • Rice vinegar, to taste
  • Reduced-sodium tamari or soy sauce, to taste
  • Chili-garlic sauce or sriracha, to taste



  • Heat the sesame oil in a large pan over medium-low heat. Add in the garlic, stir with a large wooden spoon, and cook for 1 minute or until fragrant and just barely golden. Add in the mushrooms and sea salt, and cook for 12 to 14 minutes or until the mushrooms are tender and golden and most of the liquid has evaporated, stirring occasionally. Add the scallions, stir, and cook for another 2-3 minutes or until tender. Season to taste (I add an additional 1/8 teaspoon sea salt).
  • Prepare a clean work surface (e.g., cutting board), and have the following within reach: the dumpling wrappers, a small bowl filled with water, and a small pan lined with parchment paper.
  • One at a time, place the wrappers on the work surface, fill with a 1/2 tablespoon of the filling (resist the urge to overfill), dip your fingers in the water, wet the edge of the wrapper, fold over, and press edges together to seal. Place on the pan, and repeat until filling is gone. To keep them from drying out as you're working, place a damp cloth over the filled dumplings.
  • There are two options for cooking: pan-fry and then steam (potstickers) or steam (dumplings). To make potstickers: add about 1 tablespoon of refined coconut oil to a large skillet (enough to coat the bottom of the pan) over medium-high heat. Add the dumplings in a single layer, being careful not to crowd the pan. Cook for 2 to 3 minutes or until the bottoms have developed a golden-brown crust. Then, pour 1/4 cup water into the pan, immediately cover the pan with a tight-fitting lid, and steam for 4 to 5 minutes. You'll know they're ready when the water has absorbed, and the wrappers become translucent. Use tongs to carefully remove the potstickers from the pan and place on a plate or platter. Repeat until all potstickers are cooked, and serve alongside the chili-garlic sauce. To make dumplings: add the dumplings to a steamer or steamer basket, and steam for 8 to 10 minutes or until the wrappers become translucent. Carefully remove the dumplings from the steamer and place on a plate or platter. Repeat until all dumplings are cooked, and serve alongside the chili-garlic sauce.

Chili Garlic Sauce

  • Add rice vinegar, tamari, and chili-garlic sauce, to taste, to a small bowl, and whisk together. Adjust according to preferences, and serve alongside the dumplings.


*Be sure to read the label as some wrappers contain eggs. Also, I use wrappers that are approximately 4 inches in diameter. If you're looking to make these gluten-free, check out this recipe for homemade dumping wrappers.
**If you're pan-frying these to make potstickers, you want to use refined coconut oil because it has a high smoke point and doesn't have as much of a coconut flavor as virgin coconut oil. If you don't have refined coconut oil, you can use another oil with a high smoke point.