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. 😉 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
- 10-12 mushrooms - diced (I used white mushrooms)
- 6 dumpling wraps
- 1 Tbl soy sauce
- 1/2 Tbl white miso paste
- 1 tsp tahini SAUCE (Trader Joe's make an awesome tahini sauce - different than their plain tahini)
- 1/2 tsp dijon mustard
- 1 tsp red pepper flakes
- 1 Tbl diced chives or green onions
- Oil for pan (I used 2 Tbl of sesame oil)
- Heat the pan on med and throw in all ingredients - mix well for about 3-5 minutes
- Remove from heat and let cool for 2 minutes
- Evenly distribute mushrooms over all six dumpling wraps
- 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)
- Heat pan on medium high with oil (I used 2 Tbl sesame oil), add dumplings
- Turn dumplings as they crisp. Mine cooked for about 3 minutes total
- Serve with dipping sauce!
- My favorite dipping sauce is soy mixed with chili oil and a small flick of vinegar!
- Anchor Steam