Spicy Quorn & mushroom dumplings recipe

makes 40
60 minutes



  • 5 dried shiitake mushrooms
  • 250g of chestnut mushrooms
  • 200g of Quorn mince, defrosted
  • fresh ginger, 4cm piece, peeled
  • 2 garlic cloves, crushed
  • 3 bird's eye chillies, or similar
  • 1/2 bunch of spring onions, sliced
  • 2 tbsp of soy sauce, naturally-brewed
  • freshly ground black pepper, to taste
  • 1 packet wonton wrappers, or gyoza

Dipping Sauce

  • 5 tbsp of soy sauce
  • 1 garlic clove, crushed
  • 3 tsp toasted sesame oil
  • 2 bird's eye chillies, thinly sliced


Preheat the oven to 200°C/gas mark 6
Mix all the dipping sauce ingredients – the longer it sits, the stronger the flavour will be. Soak the shiitake mushrooms in enough hot water to cover for as long as possible, at least an hour. If soaking overnight, use cold water. Set aside
Chop the mushrooms fine in a food processor. Add a tablespoon of olive oil to coat. Spread out on one or two baking trays (they should be in a thin, even layer) and bake for about 30 minutes, stirring occasionally. When they are quite brown and most of the moisture has come out, they are ready. Transfer to a large bowl. As long as the residue on the baking tray isn’t burnt, you can deglaze with a little wine or water and scrape what’s left into the mushrooms – this residue tastes delicious!
Add the Quorn mince to the mushrooms. In the food processor (no need to clean), chop the soaked shiitake mushrooms, ginger, garlic and chilli until very fine and thoroughly mixed. Scrape into the bowl and combine with the mushrooms and Quorn. Add the spring onions, soy sauce and freshly ground pepper – I like the extra layer of hot, spiciness that pepper brings, so I add a lot!
Keeping the rest of the gyoza wrappers covered with plastic wrap, lay one on a clean work surface. Add about ½ tablespoon of filling to the middle of the wrapper. Moisten the edge furthest away from you, fold over and seal. You can just seal the edges flat if you’re not feeling too confident about making pleats. Or you can use a nifty little plastic dumpling press, which I find very useful indeed
But it really is much easier that it looks. You just start at the centre and work outwards to each side in turn, making little pleats in the layer facing you as you seal. There are lots of very detailed step-by-step tutorials out there on the web if you get stuck. Just rest assured that the most important thing is that there isn’t air left in the filling (and what it tastes like!), not what it looks like. Make sure to keep your finished dumplings covered in plastic wrap as well as the wrappers, to stop them drying out as you work. At this point, they can be frozen for later use. Freeze in a single layer without touching until solid, then transfer to a freezer bag
When ready to cook (the process is much the same whether they’re fresh or you’re cooking them from frozen) slowly heat a large frying pan over medium-low heat until hot. Add a thin film of oil, then lift the dumplings by their seams and add to the pan, rounded filling side down. Cook for a minute or two, until the bottom is brown and crisp, then add about 100ml water and quickly cover with a lid. Steam-fry the dumplings until the water has been absorbed and the dumplings are cooked, about 5 minutes. If you take off the lid and still see water (but the dumplings look cooked) increase the heat to high and boil off the water. When the cooked dumplings have crisped up again and release easily from the pan, transfer to paper or a plate and serve immediately with the dipping sauce
Any leftover filling has a multitude of uses – to stuff tortillas for example, or stirred into a chilli. Or to add flavour and protein to cooked whole grains. Or just keep churning out the dumplings!