Edamame Shiitake Dumplings

These gluten-free edamame shiitake dumplings were an excuse for me to use up some old rice paper wrappers, but the filling is SO good that I’ve been using it on repeat. I could even eat it on its own over rice when I’m in the mood. These are by no means traditional dumplings, but I use them as an excuse to make a dumpling skirt attached to crispy rice paper wrappers that are filled with some of my favorite flavors. Its an easy, fun pantry-staple meal – and great for when you are craving some frozen dumplings but just forgot to pick some up from the store. Don’t worry – I’m here for you 😉

What you will need to make the filling for these edamame shiitake dumplings

My big complaint with dumplings is it is pretty hard to find ones at restaurants that are both vegan and filled with salty, punchy, umami flavor. I try to fix that with this filling! Even without a dumpling wrapper, this filling is good enough to eat with a spoon. Here is what you will need for it:

• 1 cup dried shiitake mushrooms, 14 grams / 0.5 ounces
• 6-7 scallions, 1/2 cup thinly sliced, 28 grams / 1 ounce
• 1 tablespoon chili crisp, any kind will work, but I love this brand
• 4 tablespoons extra-virgin olive oil
• 1/2 teaspoon Diamond Crystal kosher salt
• 2 cups frozen edamame
• 6 rice paper wrappers
• 2 1/4 teaspoons all-purpose flour
• 1/3 cup cool water

What is the best side to serve with vegan dumplings?

So I created a simple pan-fried bok choy as the side of this recipe, but really any vegetable that can be easily pan-fried is great for this recipe! The reason I like bok choy is because it cooks up quickly, plus it leaves just the right amount of oil left in your pan for you to begin frying your dumplings. It’s also a traditional Chinese side dish, and I like to pay homage to the cuisine this recipe comes from. However, if you are looking for a vegetable that’s more easily found in American grocery stores, broccoli, cabbage, or carrots are also great sides.

The best way to make a dumpling skirt

I’ve learned how to make dumpling skirts from a myriad of Chinese and Korean chefs, and they each have their own technique. What I quickly realized is that your oil and your timing are the two biggest things to take into account when making a dumpling skirt. Even when you’re making them on cheater’s dumplings like these edamame shiitake dumplings!

The first thing you will need is a slurry. I prefer one with 2 1/4 teaspoon of all-purpose flour and 1/3 cup cool water, but others prefer cornstarch.

Then, after your dumplings have fried, make sure there is still a decent amount of oil in the pan. Enough to very thinly coat the surface. If you don’t have enough, add a touch more and let it heat up before you reduce the heat to low.

Once a thin layer of oil is still warm around the dumplings, reduce the heat on the pan to low (otherwise you risk burning your dumpling skirt). Pour the slurry in an even layer around the dumplings, then cover the pan with a tight-fitted lid. Let the skirt cook for 5-7 minutes, or until golden. From there, flip the dumplings onto the pan lid. This will keep the skirt in-tact and breakable for when it is time to eat!

And that’s it for these Edamame Shiitake Dumplings!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

The full instructions for the dumplings and bok choy are below, and if you’re ever in an (untraditional) dumpling mood, I hope these make your list!

Edamame Shiitake Dumplings

5 from 2 votes

These vegan dumplings are an easy and delicious filling that comes together in minutes. I like to use rice paper wrappers for these, but really any dumpling wrapper will do. The skirt makes them crisp and delicious, and isn't any dumpling just an excuse for a good dumpling skirt?

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:30 minutes mins

Course: Appetizer, Main Course, Side Dish

Cuisine: Chinese, Fusion

Keyword: chili crisp, dumpling skirt, dumplings, edamame, shitake mushrooms, vegan

Servings: 12 dumplings

Equipment

• 1 5-cup food processor optional
• 1 large sauté pan with a tight-fitted lid

Ingredients

• 1 cup dried shiitake mushrooms 14 grams / 0.5 ounces
• 6-7 scallions 1/2 cup thinly sliced 28 grams / 1 ounce
• 1 tablespoon chili crisp
• 4 tablespoons extra-virgin olive oil
• 1/2 teaspoon Diamond Crystal kosher salt
• 2 cups frozen edamame
• 6 rice paper wrappers
• 2 1/4 teaspoons all-purpose flour
• 1/3 cup cool water
• 1 pound baby bok choy
• 3 tablespoons of avocado oil plus more as needed
• Diamond Crystal kosher salt

For serving

• Black vinegar optional

Instructions

• First, prepare the dumplings.
• Finely chop 1 cup of dried shitake mushrooms and add them to a medium sauté pan. Thinly slice the scallions, yielding about 1/2 cup. Add them to the pan as well.
• Add 1 tablespoon of chili crisp and 4 tablespoons of olive oil.
• Set the pan over medium heat and let the oil come to a sizzle. Cook, stirring often for 2-3 minutes, or until the mixture is golden brown and crisp.
• Remove the heat from the pan and stir in 2 cups of frozen edamame. The residual heat should thaw the edamame beans while they cool the mixture.
• Add the mixture to a food processor and process into a crumbly texture. Season with 1/2 teaspoon of Diamond Crystal kosher salt.
• To assemble the dumplings, dip a rice paper wrapper in water and then transfer it to a plastic cutting board. Dip another rice paper wrapper and layer it on top (this will keep the dumplings sturdier, but if you trust yourself, you can opt for a single layer!).
• Scoop a 2 tablespoon-sized scoop of the dumpling filling into four sections of the wrapper. Slice the wrapper down the center, then rotate and cut it into quarters. The rice paper will still be sticky enough for you to fold the corners up around the filling, encapsulating everything into a nice circular package.
• Repeat this until you have 12 dumplings.
• To make the dumpling skirt, whisk together 2 1/4 teaspoons all-purpose flour and 1/3 cup water. It will be thin, but that’s a good thing!
• Clean and halve your bok choy.
• Set a large sauté pan with a tight-fitted lid over medium heat. Add 2 tablespoons of avocado oil to the pan. In batches, fry the bok choy. Add it to the pan and give it a quick mix to coat it in the oil, season with a pinch of salt then cook, mixing occasionally for 3-4 minutes or until the bok choy is wilted but not browned. Transfer this to a dish and set aside.
• Add 1 more tablespoon of avocado oil to the pan. Gently place six dumplings down into the oil. They should sizzle when they hit the pan. Flip the dumplings after two minutes or when they are golden brown on the underside. Cook another 2 minutes, then transfer out of the pan. Repeat this with the remaining dumplings, adding oil if needed.
• When all the dumplings are cooked, add the first batch back into the pan. Pour the flour slurry all around the dumplings, reduce the heat to low, then cover the pan.
• Cook for 5-7 minutes or until the dumpling skirt is golden and crisp.
• To serve, flip the dumplings out of the pan and onto the lid, then slide it over the bok choy.
• Serve with chili crisp and black vinegar for dipping. Serve communally!