Ingredients

The following ingredients have 30 Servings
  • 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
  • 20-30 Vegan Wonton Wrappers,* storebought or homemade

Instruction

  • 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.
  • 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.
  • 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.
  • 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.
  • Prepare your Wonton wrappers if you are using homemade (or alternatively, take the store-bought ones out of their wrapper).
  • 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.
  • 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).
  • Serve as desired; refrigerate leftovers in an airtight container for up to 5 days.