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

  • Portion size 60 servings
  • Credits : Canadian Living Magazine: February 2009



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

  • Sodium 54 mg
  • Protein 1 g
  • Calories 13.0
  • Total fat 1 g
  • Cholesterol 6 mg
  • Saturated fat trace
  • Total carbohydrate 1 g


  • Iron 4.0
  • Folate 8.0
  • Calcium 1.0
  • Vitamin A 12.0
  • Vitamin C 2.0
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Spinach and Mushroom Vegetarian Dumpling Filling