This Slow Cooker Mushroom Ragu with Vegan Ricotta combines simple ingredients to create a rich and…
These Mushroom & Cabbage Dumplings are easy to make and beyond delicious. Served up with the best spicy Sichuan peppercorn sauce!
I know the idea of homemade dumplings can be intimidating. But I am here to tell you it is easier than you think and so worth the effort. These are beyond tasty and the spicy sauce these are served up with is beyond!
How to make the filling for Mushroom & Cabbage Dumplings
The filling for these dumplings is a mix of shitake mushrooms, shredded cabbage, garlic, ginger, agave, soy sauce, salt & green onion. If you think you don’t like mushrooms, believe me, you will in this recipe. They are cut into bite-sized pieces and seasoned with white pepper before being added to the filling. So tasty.
Once you have the filling put together, grab your won ton wrappers and it is time to start assembling.
How to fold Mushroom & Cabbage Dumplings
When it comes to folding dumplings, there are LOTS of different fold techniques. I decided to go with a super simple one that takes very little expertise. It’s as simple as folding a piece of paper.
With any sort of dumplings, you want to remember not to over-stuff them. This will make it hard to get a firm seal on the edges – which you need to have in order for them not to fall apart while they are boiling.
After a couple of these, you will get the hang of it and the assembly process will go by quickly. When they are all done, place them in the freezer on a baking sheet for at least 10 minutes. This will allow them to firm up slightly before cooking them.
How to make the spicy Sichuan sauce
I typically pride myself on only using readily available ingredients. But this recipe does require Sichuan peppercorns. These aren’t hard to find – you can get them online, here. BUT it will require some planning to make sure you have them on hand before making these.
I definitely wouldn’t skip them. They add SOOOOOOO much flavor to the sauce and give your mouth this tingly, numbing sensation that is next level.
You will also need to grind them after they get a quick toast on the stove. I give you a few options to do this in the recipe notes – you don’t have to have any fancy kitchen equipment.
Once the peppercorns are ready, add all of the sauce ingredients to bowl and give it a quick stir. Set aside until you are ready to eat.
How to cook Mushroom & Cabbage Dumplings
When you are ready to eat, bring a pot of water to a boil and add the dumplings – working in batches if needed. You can give them a very gentle stir when they first go in, just so they don’t stick to the bottom. But you don’t want to touch them too much, otherwise they will fall apart.
Once the dumplings have floated to the top, use a slotted spoon to remove them and add them to a plate. Top with the prepared sauce and some extra green onions. Get ready to dig in. I would make extra, because you aren’t going to want to share these!
Need more recipe inspo? Check these out:
Mushroom & Cabbage Dumplings
FOR THE DUMPLINGS
- olive oil
- 1.5 cups shitake mushrooms finely chopped
- 1/2 tsp white pepper
- 1 cup green cabbage shredded finely
- 1 green onion diced, plus more for serving
- 2 cloves garlic finely chopped
- 1/2 inch fresh ginger finely chopped
- 1 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 1 tsp agave
- 1/2 tsp salt
- 20 square won ton wrappers
FOR THE DIPPING SAUCE
- 1 tsp Sichuan peppercorns*
- 2 tbsp low sodium soy sauce
- 1/2 tsp balsamic vinegar
- 1/2 tsp white vinegar
- 1 tsp chili powder
- 1.5 tbsp sesame oil
- 1 clove garlic diced
- 2 tsp unsalted peanut butter
- Heat some olive oil in a pan over medium heat. Add the mushrooms and white pepper. Allow the mushrooms to brown slightly before stirring. Let them cook down for 5 minutes. Transfer to a bowl and allow to cool for 5 minutes.
- Add the rest of the dumpling ingredients to the bowl with the mushrooms and stir to combine.
- To assemble, line a baking sheet with parchment paper. Take a won ton wrapper and brush the edges with water. Place 1 tsp of filling in the center and fold it in half to make a triangle. Be sure to press all of the air out and ensure the sides are fully sealed. Fold in one corn and then the other. Place the finished dumpling on the baking sheet. Repeat with the remaining ingredients.
- Place the finished dumplings in the freezer for 10 minutes.**
- While the dumplings are in the freezer, prepare the sauce. Place a dry pan on the stove over medium heat. Add the Sichuan peppercorns and toast in the pan until fragrant. Transfer to a spice grinder or mortar and pestle and grind into a fine powder.*** Add the ground peppercorns and the rest of the sauce ingredients to a bowl. Stir to combine and set aside.
- To prepare the dumplings, bring a pot of water to a boil. Add the dumplings 5-8 at a time and cook for a couple of minutes, or until they float to the top – when you first add them to the pot, you can gently stir them to keep them from sticking to the bottom. Use a slotted spoon to remove the dumplings and transfer to a plate.
- Drizzle the dumplings with the sauce and top with more green onion.
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