Miso Mushroom Dumplings
Yield: about 25-30 dumplings
 
Ingredients
  • 12 oz shitake mushrooms, stems removed and sliced
  • 2 tbl toasted sesame oil (plus more for sautéing mushrooms)
  • 2 tbl soy sauce
  • 2 tbl miso paste
  • ¼ cup scallions
  • ¼ cup firm tofu
  • ¼ cup edamame
  • 1 tsp sriracha (optional)
  • 25-30 wonton wrappers or 1 dumpling dough recipe (below)
  • soy sauce or ponzu for dipping
Instructions
  1. Heat a few tablespoons of sesame oil in a large skillet and sauté mushrooms until they have released their moisture and gotten some color, about 7 minutes.
  2. Combine the rest of the ingredients (except wonton wrappers in a food processor and pulse to combine - you just want small pieces not a puree.
  3. Spoon a tablespoon of filling into each wrapper and use a finger to dab some water around the edges. Fold wrappers over filling and pinch to seal shut. If you are not going to cook immediately, place dumplings on parchment, under a nice damp towel and refrigerate until ready (I'd say up to 24 hours, anything more and you should freeze them - see note if so).
  4. Place dumplings in parchment-lined bamboo steamer with enough space between them so that they are not touching.
  5. Steam dumplings over simmering water for 10-12 minutes.*
*If you do not have a bamboo steamer (and/or you want to pan fry your dumplings) you can heat up oil in a large skillet, once the dumplings have browned on the bottom pour enough water into the pan to cover dumplings about ¼ inch - careful it will splatter - cover and cook 10-12 minutes.
Notes
These freeze nicely and can be pulled out for a quick and easy snack or dinner.
Freeze once dumplings are filled, before you steam them.
To cook simply pull out of the freezer and place into steamer - they may take an extra minute to cook but not much longer.
They will keep for 3-4 months.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/miso-mushroom-dumplings/