The Global Vegetarian

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Mushroom Gochujang Dumplings

Pooja Jhunjhunwala

Dumplings are one of my favorite dishes to have, seriously, I am always ready for dumplings! These are delicious Vegan dumplings are a must try. Mushroom gochujang dumplings that packed with so much flavor. The filling is really easy to make with minimal ingredients. You can even use this filling to make egg rolls. They are also really healthy and a great way to incorporate some greens in your diet. I love pairing these dumplings with my peanut sesame noodles.

Happy Cooking!

Servings: 15-20 dumplings

Prep Time: 15 mins

Cooking Time: 20 mins

Cooling Time: 30 mins

Total Time: 1 hour 30 mins

Ingredients: 

  • 1 tbsp sesame oil.

  • 3-4 cloves minced garlic

  • 1/2 inch Ginger grated

  • 3 -4 scallions whites finely chopped (keep greens to garnish)

  • 2 cups finely chopped (size of minced) mushrooms- I used a mixture of button and cremini mushrooms

  • 1.5 cup chopped spinach/bok choy greens

  • 2 tsp Soy sauce

  • 1/2 tsp vinegar

  • 1 tbsp Gochujang

  • 1/2 tsp Honey/agave

  • 1 tsp Salt as per taste

  • 1/4 tsp Pepper

  • 1 tsp Chili flakes as per taste

  • 15-20 Dumpling wrappers

Directions: 

  1. In a pan add sesame oil. Add minced garlic and grated ginger. Cook for 2-4 mins till fragrant.

  2. Add the whites of scallions and cook for 2-3 mins.

  3. Add finely chopped mushrooms and cook them down. Cook for about 7-9 mins till they are all soft and cooked through.

  4. Once they are cooked well, add chopped spinach/bok choy and cook for 2-3 mins till wilted.

  5. Add sauces and spices- soy sauce, vinegar, gochujang paste, agave, salt, pepper and chili flakes. Mix it together and cook for 2 mins.

  6. Let the mixture cool.

  7. Fill in dumpling wrappers when cooled. See video for folding option.

  8. Steam dumplings for 4-6 mins till the wrapper is cooked through and no opaque spots.

  9. Serve warm with a sweet chili sauce.

Notes/Tips:

  • The only prep time this recipes takes is chopping the mushrooms fine. You can also use a food chopper to cut it. Just don’t chop too fine that it becomes pasty. It should have a bite so cut it small- like the size of a corn kernel.

  • Make sure the mushrooms are cooked well.

  • You can also finely chop the whites of the bok choy and cook it with the mushrooms.

  • If you do not have gochujang paste use a mixture of sriracha and red chili sauce.

  • If you fill the dumplings when it is still warm, the dumpling wrappers wills stick and tear easily.

  • To see other methods of folding dumplings see this video.