Food Galley Gab

Tahini Mushroom Dumplings

Tahini Mushroom Dumplings were inspired by my love for mushrooms, missing my favorite Beijing restaurant, Din Tai Fung, and what was left lurking in my refrigerator (waste not). Mushroom & veggie dumplings are my ultimate faves. Usually, I like them steamed, however, I was in the mood for some serious crispiness. I purchased some dumpling wraps last week and was itching to throw my shrooms in them! I decided Saturday was it, dumpling making day. So, I got out my mushrooms & wraps and then realized I had no idea what I was going to cook the mushrooms in. I ended up grabbing soy, dijon, white miso paste, and tahini. Holy sh#% balls! They were amazing! I stuffed 6 dumpling wraps, fried them, and served with a soy/Goddess dressing blend. Typically, my fave is soy & wasabi, OR soy and chili oil (ahhh… Din Tai Fung days…). I was crazy regretful that I had only opted to make 6! Who knew my kiddo would come over and go to town on them, too… which is why this also turned into a Greyson photoshoot. After all, he IS my most favorite subject. ­čśë Hence the obscene amount of photos in this post. 

I love sunny Oregon days. Especially when I have time to enjoy the outdoors and shoot some dope grub! Two for the win! Winter is coming. It’s frosty in the morning now. Last year, I missed 9 days of work due to snow days. Crazy! Portland wasn’t prepared for that kind of snow and did not have the resources to clean it up. Was insane! I cooked loads, drank loads of Pom juice mimosas, lit fire-after-fire, and played with my kiddo. Here’s to hoping for more snow days this year! I’ll make hundreds of dumplings! -FGG






















































































































Tahini Mushroom Dumplings
Yields 6
Tahini Mushroom Dumplings are incredibly delicious, easy, and done in 10 minutes! They're crispy, flavorful, and great as a meal or an appetizer. Enjoy!
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Total Time
10 min
Total Time
10 min
  1. 10-12 mushrooms - diced (I used white mushrooms)
  2. 6 dumpling wraps
  3. 1 Tbl soy sauce
  4. 1/2 Tbl white miso paste
  5. 1 tsp tahini sauce (Trader Joe's make an awesome tahini sauce - different than their plain tahini)
  6. 1/2 tsp dijon mustard
  7. Oil for pan (I used 2 Tbl of sesame oil)
  1. Heat the pan on med and throw in all ingredients - mix well for about 3 minutes
  2. Remove from heat and let cool for 2 minutes
  3. Evenly distribute mushrooms over all six dumpling wraps
  4. To wrap, start at one end, fold and pinch, and continue this way (hint: use a little water on the wrap where you're pinching)
  5. Heat pan on medium high with oil (I used 2 Tbl sesame oil), add dumplings
  6. Turn dumplings as they crisp. Mine cooked for about 3 minutes total
  7. Serve with dipping sauce!
  1. My favorite dipping sauce is soy mixed with chili oil and a small flick of vinegar!
Pair with
  1. Anchor Steam
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