Skip to main content

Vegetarian Mushroom Dumplings with Chili Oil Sauce

With Mazola® Canola Oil

Recipe by: @camillia_lee

Serving Size Icon


18 Dumplings

Total Time Icon


1 Hour

Skill Level Icon





  • 18 dumpling wrappers
  • 3 cloves of garlic
  • 3 cm fresh ginger
  • 3 green onions
  • 4 shallots
  • 2 cups chopped cremini mushrooms
  • 2 cups chopped shiitake mushrooms
  • 2 cups chopped bok choy
  • 4 Tbsp. Mazola® Canola Oil
  • 2 tbsp soy sauce

Chili Oil:

  • 5 Tbsp. Mazola® Canola Oil
  • 2 Tbsp. chili flakes
  • 1 clove garlic
  • 1 tsp. sesame seeds
  • 1 tsp. salt


Chili Oil:

  1. For the chili oil, heat the Mazola® Canola Oil and pour into a bowl over the chili flakes, salt, and minced garlic. Stir and add in the sesame seeds.


  1. Dice garlic, ginger, shallots, green onions, shiitake and cremini mushrooms.
  2. In a pan, sauté shallots and garlic in 2 Tbsp. Mazola® Canola Oil for 2 minutes. Add in mushrooms and cook until water is evaporated. Then add in bok choy and soy sauce, and cook until caramelized. Take off heat and add half the green onions and let cool.
  3. Once cool, spoon in 1 Tbsp. of mushroom filling into a dumpling wrapper. Wet the edges of the wrapper and fold closed. Repeat for all dumplings.
  4. Add 2 Tbsp. Mazola® Canola Oil to a pan on medium heat. Add dumplings and let cook until the bottoms are golden brown and crispy.
  5. Pour 1/8 cup water into the pan and cover with a lid to steam for 5 minutes.
  6. Remove dumplings from the pan and put onto a plate, drizzle with chili oil, top with green onions, and enjoy!

Recipe created by: @camillia_lee