CookLibrary is a recipe curation and editorial platform. We research and curate recipes from public sources, considering ratings, reviews, comments, and feedback. We then refine and present them clearly for home cooks. We are committed to an ad-free, focused experience that makes discovering and preparing recipes easier.
These Mushroom & Cabbage Dumplings bring together finely chopped shiitake mushrooms, tender shredded green cabbage, fresh ginger, garlic, green onion, sesame oil, and low-sodium soy sauce inside delicate wonton wrappers.
The mushroom filling is first cooked until lightly browned, helping develop a deeper savory flavor before it is combined with the remaining ingredients.
A touch of agave adds gentle sweetness, while white pepper provides a subtle warmth that complements the earthy mushrooms.
Each dumpling is filled with a small amount of the seasoned mixture, folded into a neat triangle, and sealed before a brief freezer rest helps them firm up.
The dumplings are then boiled until they float to the surface, giving the wrappers a tender, delicate texture around the flavorful vegetable filling.
What makes these dumplings especially appealing is the spicy Sichuan dipping sauce.
Toasted Sichuan peppercorns are ground into a fragrant powder and combined with low-sodium soy sauce, balsamic vinegar, white vinegar, chili powder, sesame oil, garlic, and unsalted peanut butter.
The result is a bold sauce that brings savory, spicy, tangy, nutty, and aromatic notes to every bite.
Finished with extra green onion, these dumplings work beautifully as an appetizer, snack, or flavorful addition to an Asian-inspired meal.
The recipe makes 20 dumplings and includes a short freezing step that can also be extended for longer storage when needed.
Shiitake Cabbage Dumplings
Ingredients
Equipment
Method
- Cook the Mushrooms: Heat some olive oil in a pan over medium heat. Add the finely chopped shiitake mushrooms and white pepper. Let the mushrooms brown slightly before stirring, then continue cooking for 5 minutes as they cook down. Transfer the mushrooms to a bowl and let them cool for 5 minutes.
- Combine the Filling: Add the finely shredded cabbage, diced green onion, chopped garlic, chopped ginger, low-sodium soy sauce, sesame oil, agave, and salt to the cooled mushrooms. Stir thoroughly until all of the filling ingredients are evenly combined.
- Prepare the Wrappers: Line a baking sheet with parchment paper. Take one square wonton wrapper and lightly brush water around its edges.
- Fill the Dumplings: Place 1 teaspoon of the mushroom-cabbage filling in the center of the wrapper. Avoid overfilling so the edges can be sealed securely.
- Fold the Dumplings: Fold the wrapper in half to form a triangle. Press out any trapped air and firmly seal the edges. Fold one corner inward, followed by the other corner, then place the completed dumpling on the parchment-lined baking sheet. Repeat with the remaining wrappers and filling.
- Chill the Dumplings: Place the assembled dumplings in the freezer for 10 minutes so they can firm up slightly before cooking.
- Toast the Peppercorns: While the dumplings chill, place a dry pan over medium heat. Add the Sichuan peppercorns and toast them until fragrant.
- Grind the Peppercorns: Transfer the toasted Sichuan peppercorns to a spice grinder or mortar and pestle, then grind them into a fine powder.
- Mix the Sauce: Add the ground Sichuan peppercorns, low-sodium soy sauce, balsamic vinegar, white vinegar, chili powder, sesame oil, diced garlic, and unsalted peanut butter to a bowl. Stir until combined, then set the sauce aside.
- Boil the Water: Bring a pot of water to a boil in preparation for cooking the dumplings.
- Cook the Dumplings: Add the dumplings to the boiling water in batches of 5–8 at a time. Cook for a couple of minutes, or until the dumplings float to the surface. When first adding them, gently stir them once to prevent them from sticking to the bottom, taking care not to handle them excessively.
- Drain the Dumplings: Use a slotted spoon to lift the cooked dumplings from the water and transfer them to a plate.
- Finish and Serve: Drizzle the prepared Sichuan sauce over the dumplings and garnish with additional diced green onion before serving.
Notes
- Sichuan peppercorns are an important part of the dipping sauce because they provide their distinctive fragrant, slightly numbing character.
- If using whole Sichuan peppercorns, toast them in a dry pan over medium heat until fragrant before grinding.
- The dumplings can be frozen for longer storage. Freeze them completely on the baking sheet first, then transfer them to a freezer-safe container.
- Frozen dumplings can be cooked directly from frozen according to the recipe instructions; thawing is not necessary.
- If you do not have a spice grinder or mortar and pestle, place the toasted peppercorns in a kitchen towel and crush them with a rolling pin.
- Ground Sichuan peppercorns can also be used in place of whole peppercorns.
- Seal each wonton wrapper firmly and press out excess air before folding the corners to help keep the filling enclosed during boiling.
Chef’s Secret
The most useful trick for these dumplings is to focus on sealing each wonton properly rather than trying to pack in extra filling.
One teaspoon of filling gives you enough mushroom-cabbage mixture while leaving sufficient wrapper around the edges for a secure seal.
After brushing the wrapper edges with water, press them firmly together and gently push out trapped air before completing the folds.
This helps prevent the dumplings from opening when they enter the boiling water.
The brief 10-minute freezer rest is also worth keeping in the process because it gives the assembled dumplings time to firm up before cooking.
When boiling, add only 5–8 dumplings at a time and gently stir them when first added so they do not stick to the bottom.
Serving Suggestions
Serve the dumplings immediately after boiling while the wonton wrappers are tender and the filling is warm.
Drizzle them generously with the spicy Sichuan peanut sauce and scatter extra sliced or diced green onion over the top for freshness.
They can be served as an appetizer or snack on their own, or alongside other Asian-inspired dishes for a larger meal.
Keep a little extra dipping sauce on the side for anyone who wants more of its spicy, nutty flavor.
Conclusion
These Mushroom & Cabbage Dumplings combine savory shiitake mushrooms, crisp-tender cabbage, aromatics, and delicate wonton wrappers in every bite.
The fragrant Sichuan peppercorn sauce adds spicy, tangy, nutty, and aromatic flavors that make the dumplings especially satisfying.
With a straightforward preparation and convenient freezing option, they are a flavorful choice for appetizers, snacks, or sharing.
