Mushroom Dumplings
Incredibly tasty - disappear in no time! Mushroom dumplings are quite filling, so they’re great for dinner. These vegetarian dumplings go perfectly with green onion and soy sauce, but they’re also delicious with sour cream for a classic option.
Updated : 17 February, 2026
Easy
About 1 hour.
Ingredients
0.5 teaspoon
Salt
2 tablespoon
Soy sauce
20 grams
Green onion
Dough
300 grams
Wheat flour
170 milliliters
Water
15 grams
Vegetable oil
Filling
450 grams
Champignon
2
Onion
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make mushroom dumplings? Prepare the ingredients for the dough. Dissolve salt in boiling water. Sift the flour into a deep bowl. Make a well in the center and pour in the salted boiling water and the oil. Knead the dough with a spoon. When the dough comes together into a ball, transfer it to the table and continue kneading by hand for about 7 minutes. Add a little more flour if needed. Put the finished dough into a plastic bag and let it rest for about 30 minutes.
Step 2
Prepare the ingredients for the filling. Wash the button mushrooms, pat dry, and chop coarsely. The cut doesn’t matter because they will later be run through a grinder. Put the chopped mushrooms into a preheated skillet, add a little vegetable oil, and fry over medium heat until all liquid evaporates and the mushrooms are browned. If liquid remains, the filling will be wet later and the dough will get soggy while shaping.
Step 3
Peel the onion and slice into half-rings. Put the onion into a clean preheated skillet, add a little vegetable oil, and fry until golden. Fry the mushrooms and onion separately. If you fry them together, the onion won’t caramelize - it will simmer in the juice released by the mushrooms. As a result, the mushrooms will just be boiled and not as tasty.
Step 4
Next, run the fried onion and mushrooms through a meat grinder or chop them with a food processor. I like the second option better - taste-wise it turns out much better. Add salt and pepper to taste and mix well. The dumpling filling is ready.
Step 5
Roll out a piece of dough (keep the rest in the bag) into a thin sheet about 2 mm thick. Using a dumpling cutter or a glass, cut circles from the dough. Place 1 tsp of filling in the center of each circle.
Step 6
Fold each circle in half, pinch the edges all around, and pinch the ends together to form a dumpling. Shape the rest the same way. If the dough has dried, brush the edges with water for better sealing, then seal the dumplings.
Step 7
Place the shaped dumplings on a floured board. Put the board into the freezer. Once the dumplings are chilled and no longer stick to each other, transfer them to a bag and store in the freezer.
Step 8
Boil the dumplings in salted water brought to a boil. After they float to the surface, cook for just a couple of minutes, then plate them. If desired, toss with a little vegetable oil and sprinkle with chopped green onion. Mushroom dumplings go greatly with soy sauce. Enjoy your meal!
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