Creamy Mushroom Dumplings

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Prepare your Wonton wrappers if you are using homemade (or alternatively, take the store-bought ones out of their wrapper).

Step 6

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.

Step 7

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).

Step 8

Serve as desired; refrigerate leftovers in an airtight container for up to 5 days.