Recipe: Baked Vegan Mushroom Dim Sum


Baking dumplings gives you something totally different to steaming. They're super crispy and you can still fill them with your favourite filling. We've gone vegan for this one, packing them full of deep mushoomy flavour and topping with roasted peanuts.


For The Dip

  • 100 ml soy sauce
  • 50 ml sake
  • 2 tsp sesame oil
  • 1 lime

For The Dumplings

  • 2 tbsp groundnut oil
  • 25 g peanuts, shelled
  • 200 g shiitake mushrooms
  • 200 g shemeji mushrooms
  • 1 clove garlic
  • 5 g ginger
  • 1 spring onion
  • 1 tsp cornflour
  • 1 tbsp light soy sauce
  • 1 tbsp mirin
  • 16 gyoza wrappers

Step 1

Make The Soy Dip

For the dip, pour the soy sauce, sake and the sesame oil into a small saucepan. Squeeze in the juice from the lime and put the pan over a high heat. Bring to a boil and let it bubble away for 5 minutes until slightly reduced, then cool.

Step 2

Cook The Mushrooms

Trim the mushrooms and roughly dice them into small pieces. Peel and finely mince the garlic, ginger and spring onion in the Mini Chopper food processor. Place a frying pan over a high heat and pour in the other 1 tbsp of groundnut oil. Add the mushrooms and fry without moving for a few minutes. Toss and fry again for a few more minutes. Add the garlic, ginger and spring onions to the pan, wipe out the Mini Chopper, and cook until everything has softened. Stir through the cornflour then pour in the soy sauce and the mirin.

Step 3

Roast The Peanuts

Pour 1 tbsp of the groundnut oil into a small saucepan and put it over a medium heat. Add the peanuts and fry and baste in the oil until golden brown all over. Drain, cool and transfer to a Mini Chopper food processor and blitz. Tip half of the peanut crumb into the mushroom mix and keep the rest for later. Stir the mushrooms, then remove from the heat and leave to cool slightly.

Step 4

Fill The Dumplings

Preheat the oven to 200°C. Take a quarter of the mushroom mix and transfer to the Mini Chopper food processor. Blitz to a paste then tip into a mixing bowl and stir through the rest of the un-blitzed mushrooms. Hold a dumpling wrapper in your hand and place 2 tsp of mushrooms in the middle. Wrap the sides up around the filling, leaving it open at the top.

Step 5

Bake And Serve

Place them onto a baking tray and bake for 5 minutes, or until the wrapper is golden brown and crisp. Serve with the rest of the peanut crumb and the dipping sauce. Makes 16

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