These vegan mushroom and spinach dumplings are delicious in soups, on rice, or by itself. I used whole wheat flour but if you have all-purpose flour, that’s fine as well!
* You can use all-purpose flour instead of whole wheat flour, but the measurements will be a little different. instead of 1/2 cup + 2 tablespoons of water, you would use 1/3 cup + 1 tablespoon of water.
Hope you enjoy these dumplings and if you have any questions or suggestions, please feel free to comment and let me know below! 😀
Vegan Mushroom and Spinach Dumplings
- 1 1/2 cups whole wheat flour, sifted
- 1/2 cup + 2 tbsp boiling water
- 1 cup mushrooms, finely chopped
- 3 cups spinach
- 1/2 cup onion, finely diced
- 1/2 cup carrot, finely chopped
- 1/2 cup eggplant, finely diced
- 3 cloves garlic, minced
- 1 tbsp ginger, finely minced
- 2 1/2 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp vegetarian hoisin sauce
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp raw brown sugar
- 2 tsp corn starch
- 1 tsp water
For the dumpling dough:
1. Bring the 1/2 cup + 2 tablespoons of water to a boil. In a large bowl, sift the flour then make a well in the middle to pour the boiled water.
2. Pour the water in two batches. Pour the first half while stirring to form the dough. Pour in the second half and mix until just combined.
3. Once the dough is starting to form, transfer to a kneading surface sprinkled with some flour. Knead the dough for about 3 minutes or until smooth. If the dough is too sticky, add more flour. If the dough is too dry, add 1 teaspoon of water at a time until it stops sticking to hands and surface.
4. Wrap the dough in plastic cling wrap or a ziploc bag and press out the excess air. Let it rest for about 30 minutes before using. In the mean time, you can start on the filling!
For the mushroom and spinach filling:
1. Combine 1 1/2 tbsp of the sesame oil (saving the last 1 tbsp for cooking), soy sauce, vegetarian hoisin sauce, salt, black pepper, and brown sugar with the finely chopped mushrooms and set aside to marinate.
2. Steam the 3 cups of spinach in a steamer for about 7 to 8 minutes or until spinach has wilted. Once the spinach is finished, transfer to a paper plate lined with a paper towel underneath to soak up the extra moisture from the steamed spinach. Cover with another paper towel and set aside.
3. In a large saucepan, heat up 1 tbsp of sesame oil over medium heat. Fry the ginger and garlic for a minute or two, making sure not to burn the garlic. Then add in the mushrooms only (keeping the extra marinade sauce for later), onions, carrots and eggplant.
4. Cook for about 5 minutes, then add the steamed spinach. Lower the heat to low-medium.
5. Mix 1 tsp of water with 2 tsp of cornstarch and stir into the extra marinade from the mushrooms. Then stir the cornstarch mixture into the filling. Stir constantly for about 2 minutes. Then turn off heat and stir one more minute. Cover and set aside.
6. Sprinkle some flour before working with the dumpling dough. Cut the dough in 4 sections. With a floured rolling pin, roll out 1 section at a time until it’s as thin as a dvd disc. Add more flour if it keeps sticking to the rolling pin or the board. Take a cup or a circular cookie cutter and cut out round discs until you use up all the dough. Repeat with the next 3 sections. While cutting out the dumpling dough discs, cover the already cut out discs on a plate covered with a moist towel or plastic wrap to keep them from drying.
7. Place about 3/4 to 1 tbsp of the filling on each dumpling dough disc. Pinch the sides so they stick. Come up with any design you want! Steam the dumplings for about 10 minutes in a steamer. Enjoy with soy sauce, gyoza sauce, sweet chili sauce, or you can try a sauce I put together 🙂 Mix 3 tbsp soy sauce, 1 tbsp vegetarian hoisin sauce, 1 tbsp sriracha and 1 tbsp red chili paste.
Photo: Jessie Brown