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–+ servings

Edamame Shiitake Dumplings

5 | 2 reviews
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?
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 12 dumplings

Equipment

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 

  1. First, prepare the dumplings.
  2. 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.
  3. Add 1 tablespoon of chili crisp and 4 tablespoons of olive oil.
  4. 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.
  5. 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.
  6. Add the mixture to a food processor and process into a crumbly texture. Season with 1/2 teaspoon of Diamond Crystal kosher salt.
  7. 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!).
  8. 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.
  9. Repeat this until you have 12 dumplings.
  10. 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!
  11. Clean and halve your bok choy.
  12. 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.
  13. 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.
  14. 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.
  15. Cook for 5-7 minutes or until the dumpling skirt is golden and crisp.
  16. To serve, flip the dumplings out of the pan and onto the lid, then slide it over the bok choy.
  17. Serve with chili crisp and black vinegar for dipping. Serve communally!