Tested till perfect Spinach and Mushroom Vegetarian Dumpling Filling

Spinach and Mushroom Vegetarian Dumpling Filling

Although dumplings were always considered a way of making a little meat go a long way, vegetarian dumplings are also popular throughout China.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2009

  • rating starrating starrating starrating starrating star
  • Portion size 60 dumplings


  • 1 pkg (50 g) 1pkg (50 g)mung bean vermicelli
  • 2 bunches (about 12 oz/375 g each) 2bunches (about 12 oz/375 g each)blanched and drained spinach
  • 6 oz 6ozshiitake mushroomshiitake mushrooms
  • 1 tbsp 1tbsppeanut oil or vegetable oil
  • 1 tbsp 1tbspsoy sauce
  • 2 tsp 2tspChinese rice wine or sake or dry sherry
  • 1/2 tsp 1/2tspgranulated sugar
  • 2 2eggeggs
  • 1 tbsp 1tbspsesame oil
  • 3/4 tsp 3/4tspsalt
  • 1/4 tsp 1/4tspwhite pepper


In heatproof bowl, cover bean threads with about 2 cups (500 mL) boiling water; soak for 10 minutes. Drain. With scissors, cut into 1-inch (2.5 cm) lengths and place in large bowl.

Squeeze moisture out of spinach; chop finely. Add to bean threads.

Remove shiitake stems and discard; dice caps. In small skillet, heat peanut oil over medium-high heat; sauté mushrooms until lightly browned. Add soy sauce, rice wine and sugar; sauté until no liquid remains. Scrape into separate bowl; let cool.

Beat together eggs, sesame oil, 1/4 tsp (1 mL) of the salt and pepper. Heat 8-inch (20 cm) nonstick or cast-iron skillet over medium heat; cook half of the egg mixture until egg is set. Slide onto plate. Repeat with remaining egg mixture. Roll up egg sheets; cut into shreds and chop.

Add egg shreds, mushroom mixture, and remaining salt to spinach mixture; mix well.

Learn how to wrap a perfect batch of dumplings with our step-by-step photographed instructions.

Nutritional Information Per 2-1/2 tsp (12 mL) : about

cal 13 pro 1g total fat 1g sat. fat 0
carb 1g fibre 0 chol 6mg sodium 54mg

% RDI:

calcium 1 iron 4 vit A 12 vit C 2
folate 8
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