Description
Delight in these homemade Shiitake Mushroom Dumplings paired with a sweet and savory Honey Teriyaki Sauce. Featuring a delicate dumpling dough wrapped around a flavorful filling of napa cabbage, shiitake mushrooms, and aromatic seasonings, these pan-fried dumplings are crisped to golden perfection and finished with a luscious teriyaki-based dipping sauce. Perfect as an appetizer or a light meal, this recipe combines classic Asian flavors with a satisfying texture.
Ingredients
Dumpling Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup hot water
- 1 pinch salt
Filling
- 1/2 medium-sized napa cabbage or white cabbage
- ½ teaspoon salt (for cabbage)
- 12 shiitake mushrooms, finely chopped
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- 1 small shallot, minced
- 1 scallion, finely chopped
- 1 teaspoon toasted sesame oil
- 1 teaspoon salt (remaining, for filling)
- ½ teaspoon black pepper
Coating & Garnish
- 1/2 cup sesame seeds
- 2 teaspoon chives, chopped
- 2 tablespoons vegetable oil
Honey Teriyaki Dipping Sauce
- 2 tablespoons Annie Chun Teriyaki Sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame chile oil (optional)
- ¼ teaspoon sesame seeds
Instructions
- Make the Dough: In a medium bowl, add the flour and gradually pour in the hot water, stirring with a wooden spoon until a shaggy dough forms. Transfer the dough to a floured surface and knead until smooth, about 8 minutes. Lightly sprinkle the dough with flour, cover loosely with plastic wrap, and let it rest for 1 hour. Afterwards, knead the dough again for 5 minutes, cover it, and let it rest for an additional 30 minutes.
- Prepare the Filling: While the dough is resting, shred the cabbage and place it in a mixing bowl. Add ½ teaspoon salt and mix well. Let it sit for 10-15 minutes to draw out moisture. Squeeze out excess liquid thoroughly. Add the finely chopped shiitake mushrooms, minced shallot, freshly grated ginger, minced garlic, chopped scallion, toasted sesame oil, remaining 1 teaspoon salt, and black pepper to the cabbage. Mix everything well and set aside.
- Make the Sauce: In a small bowl, whisk together the teriyaki sauce, honey, rice vinegar, sesame chile oil (if using), and sesame seeds. Set aside for serving.
- Form the Dumplings: Lightly flour a clean surface and divide the rested dough into four equal parts. Roll each piece into an 8 to 10 inch long rope. Cut each rope into 6-8 equal pieces. Roll each piece into a small ball, then flatten it with a rolling pin into a 3-inch round wrapper.
- Fill and Seal Dumplings: Place about 2 teaspoons of the prepared filling in the center of each dough round. Gather the edges of the wrapper around the filling and pinch them together to seal tightly. Dip the bottom of each dumpling briefly in water, then press it into a shallow dish filled with sesame seeds to coat the bottom.
- Pan-Fry the Dumplings: Heat the vegetable oil in a large skillet over medium-high heat. Arrange the dumplings sesame seed side down in the skillet. Cook undisturbed until the bottoms are lightly browned, about 2 minutes. Carefully pour ¼ cup of water into the skillet, cover with a lid, and steam the dumplings for about 5 minutes or until the filling is cooked through and the water has evaporated.
- Serve: Transfer the cooked dumplings to a serving plate, sprinkle with chopped chives, and serve hot with the honey teriyaki dipping sauce on the side.
Notes
- For best results, use fresh shiitake mushrooms for a rich umami flavor.
- If napa cabbage is unavailable, white cabbage works as a suitable substitute.
- Kneading the dough thoroughly ensures a tender yet elastic wrapper that holds the filling well.
- The optional sesame chile oil in the sauce adds a subtle spicy kick but can be omitted if you prefer milder flavors.
- These dumplings can be steamed instead of pan-fried for a softer texture.
- Leftover dumplings can be refrigerated for up to 2 days or frozen for longer storage; reheat by steaming or pan-frying.
