Creamy Mushroom Dumplings (Vegan & GF)

Vegan & Gluten-Free, these Mushroom Dumplings are packed with flavor from Baby Bella Mushrooms, Ginger, Garlic, and Tamari! Healthy, Tasty, & Satisfying.

Made with only 8 Ingredients, these Creamy Mushroom Dumplings are such a healthy, satisfying, and yummy TREAT!

I’m trying to come up with the words to describe how I feel about these Mushroom Dumplings…but I’m kind of at a loss. Even when I first taste-tested them, I *literally* thew my spoon down and did a little happy dance in my kitchen because they were just SO freakin’ good. (Side Note: does anyone else do happy food dances, or is that just me?)

Either way, these Dumplings are tasty. We’ve got some savory and umami flavor from the Baby Bella Mushrooms, spice from Garlic and Ginger, salty flavor from Tamari, and a little crunch from some Sesame Seeds. I also threw some Vegan Cream Cheese into the mix to boost the, well, creaminess and satiation factor. It may sound a little strange, but trust me – it works. Really, really well 😉

Whether you serve these as an appetizer or eat a boatload as a main course, these Creamy Mushroom Dumplings are sure to be a crowd-pleaser! As most Dumplings do take a bit of work, they’re oh-so worth the effort. I would suggest that you make a large batch (they reheat well too) to make it even more worthwhile.

This recipe is also part of my monthly collaboration with my friends Jasmine and Chris of Sweet Simple Vegan. After you finish drooling over these Dumplings, head on over to their page to get the recipe for their Creamy Tofu and Vegetable Stir Fry!

A Few Final Thoughts:

• I was having a hard time finding both a Vegan and Gluten-Free dumpling wrapper, so I use my friend Natalie’s recipe over at Feasting on Fruit. Handling the dough is a little tricky, but the end result was so worth it! 
• That being said, feel free to use a store-bought Dumpling or Wonton Wrapper for these. Make sure it’s Vegan though – some brands are sneaky and like to stick eggs in there too.
• If you’re looking to save time, the filling of this recipe can be made in advance and stored in the fridge for up to 5 days before use.

If you’re looking for more Asian-Inspired Vegan Recipes, you’ll also love this Easy Vegan Pad Thai and this Thai Red Curry Vegetable Soup!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Creamy Mushroom Dumplings

Print Recipe

★★★★★

5 from 1 reviews

Vegan & Gluten-Free, these Mushroom Dumplings are packed with flavor from Baby Bella Mushrooms, Ginger, Garlic, and Tamari! Healthy, Tasty, & Satisfying.

• Author: Caitlin Shoemaker
• Prep Time: 30 Minutes
• Cook Time: 25 Minutes
• Total Time: 55 minutes
• Yield: 30 Dumplings 1x
• Category: Side
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 oz Baby Bella Mushrooms
• 1/2 bunch Green Onions
• 2 cloves of Garlic, minced
• 2 tsp Ginger, minced
• 1 tbsp Vegetable Broth (can sub with Water)
• 1 1/2 tsp Tamari
• 1/4 cup Vegan Cream Cheese (I like Kite Hill or Miyoko’s)
• 1 tsp Toasted Sesame Seeds
• 20–30 Vegan Wonton Wrappers,* storebought or homemade

Instructions

1. First, thinly slice the Green Onions, separating the White and Green parts. Thinly slice the Baby Bella Mushrooms as well, then use a knife to mince them into small pieces.
2. Next, add the Vegetable Broth to a nonstick pan over Medium Heat. Add the Garlic, Ginger, and White portions of the Green Onions to the pan and cook until translucent.
3. Add the minced Mushrooms and Tamari to the pan, then let the Mushrooms cook down and release all of their moisture; this should take about 10 minutes. Stir the mixture occasionally to ensure everything is cooking evenly.
4. After the Mushrooms have cooked down, stir the Vegan Cream Cheese into the mixture. Finally, fold in the Green Portion of the Green Onions and the Sesame Seeds. Set Aside.
5. Prepare your Wonton wrappers if you are using homemade (or alternatively, take the store-bought ones out of their wrapper).
6. Place about 1/2 – 1 tsp of the Mushroom Filling in the center each dumpling, then wet the edges of each wonton wrapper and press to seal them tight.
7. Steam the Dumplings for about 5-6 minutes, or until they become translucent. You will need to do this in several batches, so they do not stick together (Note: if you are making the homemade GF wrappers, I suggest you follow the cooking instructions linked below).
8. Serve as desired; refrigerate leftovers in an airtight container for up to 5 days.

Notes

• I followed this Vegan & Gluten Free Wonton Wrapper recipe by my friend Natalie of Feasting on Fruit, including her steaming + cooking instructions. It was a great GF option and I was very happy with it!
• Tamari may be substituted for Liquid Aminos or Soy Sauce (not GF)

Keywords: mushroom dumplings, vegan dumplings, gluten free dumplings, easy mushroom dumplings

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