Shiitake Mushroom and Spinach Dumplings
on Jul 03, 2020, Updated Apr 18, 2025
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Perfect vegetarian dumplings with a super simple dipping sauce.
These vegetarian potstickers are very hard to stop eating! Crispy on the bottom, stuffed with a tender and flavorful combo of mushrooms and spinach, they are a great way to kick off a Chinese or Asian meal. I also love them as a snack, either pan-fried up on the spot, or even reheated in the microwave if you’re lucky enough to have leftovers.
Making dumplings is not hard — it takes time, for sure, until you get good at it, but it’s more a matter of patience and then muscle memory than it is a big-time skill. Now, when it comes to making beautiful dumplings, the kinds with intricate pleats and folds, that’s a whole other level of dumpling craft, and I am 100% not there. Maybe someday. But luckily for us, as long as you seal those babies up, they will taste terrific.
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These dumplings can be served as a main with a simple side of rice or as a side to Miso-Glazed Scallops or Orange Tofu.
What's In This Post?
I met my amazing friend Katie Chin when I became the editor of her first cookbook, Everyday Chinese Cooking, which she co-authored with her mom, the kind yet formidable Leeann Chin. Leeann’s story is amazing, a true story of perseverance, determination, grit, and bravery.
Katie went on from this first book to author several others on Asian cuisine and became a well-known author and chef in the Asian cooking world. Leeann died several years ago, having achieved so much herself and also having proudly watched her daughter achieve much-deserved recognition. Both Chins are/were experts in the kind of Chinese cooking that makes us feel cared for and just plain hungry.
Like these vegetarian dumplings. Dumplings are one of the happiest foods on the planet. This recipe is an adaptation of the shiitake and spinach dumplings in Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen.
Ingredients
For the Shiitake Mushroom and Spinach Dumplings:
- Firm tofu – Make sure to squeeze out as much water as possible for the best texture.
- Egg whites – To hold together the dumpling mixture and also seal the potsticker wrapper.
- Fresh ginger, garlic, and scallions – These aromatics provide the flavorful base for the dumpling.
- Soy sauce – For umami and saltiness.
- Dark sesame oil – For nuttiness.
- All-purpose cornstarch – To thicken the mixture.
- Fresh cilantro – For a bit of freshness and bright flavors.
- Mushrooms – I use shitake for the best flavor and texture, but any will work well.
- Spinach – Spinach is a great mellow flavor that complements all the other ingredients.
- Potsticker wrappers – I used store-bought wrappers.
- Oil – For frying.
- Water – For steaming.
For the Dipping Sauce:
- Soy sauce – For rich umami notes.
- Balsamic vinegar – For a bit of sweetness and stickiness.
- Scallion – For bright and punchy flavors.
How to Make Shitake Mushroom and Spinach Potstickers
- Prepare the tofu: Drain the tofu and pat dry, then dice finely.
- Make the filling: Combine one of the egg whites, ginger, garlic, green onion, soy sauce, sesame oil, cornstarch, cilantro leaves, mushrooms, and spinach until blended. Mix in the tofu.
- Make the dipping sauce: Combine the soy sauce and balsamic vinegar in a small bowl. Sprinkle scallions on top and set aside.
- Assemble: Beat the remaining egg white with 2 teaspoons water. Fill a potsticker wrapper with 2 teaspoons of the filling in the center. Brush the outside with the egg white mixture, and fold it to form a triangle sealing it shut.
- Fry the dumplings: In a large skillet over high heat, heat oil and reduce heat. Add dumplings and pan-fry for 1 minute. Add 4 tablespoons water, then cover and cook for 1 minute more. Remove the cover and continue to cook until the water is gone.
- Serve: Move the dumplings to a paper towel-lined plate. Enjoy immediately with the dipping sauce alongside.
Tips for Filling and Sealing Dumplings
- Be careful not to overstuff the dumplings so you can seal them.
- The egg white will hold the wrappers shut as it dries. You can press down along the edges or sort of stand up the dumpling and pinch it all around until it is sealed.
Kitchen Smarts
Potstickers are pan-fried dumplings, usually filled with ground meat or vegetables. They are fried on the bottom, the steam in the same pan so that the bottom of the dumpling is crispy, the top is pillowy, and the inside is cooked through. While the dumplings are first browned in the oil, they will stick to the bottom of the pan, hence their name. When you add the water and cover the pan, the steam will release the dumplings from the pan.
Storage
These dumplings will keep well in the fridge, or you can freeze them for a quick and easy meal.
To freeze, freeze the dumplings before cooking them. You can flash freeze them on a baking sheet for about 30 minutes and then transfer them to a sealed freezer bag for about 3 months, making sure to press out excess air. Cook the same way, but add about 4-5 extra minutes when steaming the dumplings.
The dumplings will also stay well in an airtight container in the fridge for up to a week. To reheat, simply pan-fry on the stovetop in some oil until desired doneness. Or microwave them, knowing they won’t be as crispy on the bottom.
What to Serve With Shitake Mushroom and Spinach Dumplings
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Shiitake Mushroom and Spinach Dumplings
Ingredients
For the Shiitake Mushroom and Spinach Dumplings:
- 8 ounces firm tofu
- 2 egg whites (divided)
- 2 teaspoon peeled and minced fresh ginger
- 1 clove garlic (minced)
- 2 tablespoons finely chopped scallion (white and green parts)
- 1 teaspoon soy sauce
- ½ teaspoon dark sesame oil
- 1 teaspoon all-purpose cornstarch
- 2 tablespoons finely chopped fresh cilantro
- ½ cup stemmed and finely chopped fresh shiitake mushrooms
- ¼ cup finely chopped spinach
- 30 store-bought square potsticker wrappers
- 3 tablespoons oil (divided; for frying)
- Water (for cooking)
For the Dipping Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 teaspoon chopped scallion (green and white parts)
Instructions
- Drain the tofu and pat dry, then dice finely.
- In a large bowl, combine one of the egg whites, ginger, garlic, green onion, soy sauce, sesame oil, cornstarch, cilantro leaves, mushrooms, and spinach until blended. Add the tofu and toss gently into the mixture.
- Make the dipping sauce: Combine the soy sauce and balsamic vinegar in a small bowl. Sprinkle scallion on top and set aside.
- Beat the remaining egg white with 2 teaspoons water. Lay one potsticker wrapper on a clean work surface, and place 2 teaspoons of the filling in the center of the circle. Brush the egg white mixture along the edge of the wrapper, then fold it over to form a triangle and seal the dumpling shut. Repeat with remaining ingredients.
- Heat a large skillet over high heat. Add 1 tablespoon of the oil and reduce the heat to medium. Add 10 dumplings and pan-fry for 1 minute. Add 4 tablespoons water, then cover and cook for 1 minute more.
- Remove the cover and continue to cook until the water is gone, about 2 minutes. Place the dumpling on a plate lined with paper towels briefly when you take them out of the pan to blot any extra oil. Repeat the process until all of the dumplings are cooked. Serve immediately with the dipping sauce alongside.
Notes
- Be careful not to overstuff the dumplings so that you can seal them. The egg white will hold the wrappers shut as it dries. You can press down along the edges or sort of stand up the dumpling and pinch it all around until it is sealed.
- These dumplings will keep well in the fridge, or you can freeze them for a quick and easy meal.
Can you make this without tofu? What recommendations do you have in terms of reducing the soy/salt, cornstarch…etc? Thanks! Would love to try this!
You could use cooked chicken or pork, cut the same way, and it should be fine! And there is not much by way of soy sauce, but I always use less-sodium and it works perfectly well.
All purpose cornstarch or flour?
cornstarch!
Well I’ve never made dumplings but love spinach and mushrooms together so I should give this recipe a go!