Creamy Mushroom Dumplings (Vegan & GF)

GFGluten Free

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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!

overhead shot of mushroom dumplings topped with green onion and sesame seeds

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?)

chopsticks holding mushroom dumpling with bite taken out of it

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 😉

ingredients for creamy mushroom dumplings on white serving tray

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.

mushroom dumpling filling in gluten free dumpling wrapper

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!

tofu and vegetable stir fry in white bowl

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.

overhead shot of mushroom dumplings with green onions and sesame seeds

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

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


  • 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
  • 2030 Vegan Wonton Wrappers,* storebought or homemade


  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.


  • 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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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I made this recipe as my first time making dumplings. First of they are absolutely delish. Creamy is the perfect way to describe them. Sadly, I used the link and bought all the ingrediants to make the wrappers by hand. Well I have no idea why as I watched the other persons video but the consistancy came out like frosting (not doughy at all). i’m pretty upset because I used expensive ingrediants and had to toss it. I used
    premade wrappers and they came out just fine. Absolutely delish. Thanks so much for sharing.

    1. I’m sorry to hear that Kiki! The dough is definitely tricky to work with, but I’m glad the pre-made wrappers worked out for you.

  2. Dumplings are so delicious! The recipe from Feasting on Fruit is a must-try too. Not gonna lie though, wonton wrappers are the best! I’d stuff them with mushrooms, onions, tofu, and lots of chili sauce!