Easy Asian Dumplings With Sesame Hoisin Dipping Sauce Recipe


  • 35 wonton wrappers
  • 2 cups shredded carrots, roughly chopped
  • 2 cups sliced, shittake mushrooms
  • 4 cups shredded napa cabbage
  • 1 large garlic clove (two if you love garlic like me!)
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons sirracha (or more, depending on your spice tolerance)
  • 1 teaspoon hoisin
  • 4 tablespoons olive oil
  • Hoisin Dipping Sauce
  • ½ cup hoisin
  • 2 teaspoons sesame oil
  • 2 teaspoons sirracha
  • ½ teaspoon sesame seeds
  • 1 green onion, sliced
Easy Asian Dumplings With Sesame Hoisin Dipping Sauce Recipe


  1. In a large non-stick skillet, heat 1 tablespoon sesame oil over a medium-high heat. Add carrots, mushrooms, cabbage and garlic. Saute 2-3 minutes until veggies start to wilt. Add soy sauce, sirracha and hoisin. Once veggies are completely cooked, set aside to cool.
  2. For assembly: Place one heaping teaspoon of filling on the corner of wonton wrapper. Using water, wet the sides of the wrapper. Fold corner over to form a triangle. Seal edges, making sure there are no air bubbles. Fold corers over each other, use water to seal. Repeat for remaining filling.
  3. Working in two batches, heat a large non-stick skillet to a medium-high heat. Add 1 tablespoon of olive oil. Add dumplings, brown on both sides until crispy and golden. Once brown on both sides, add ¼ cup of water. Cover and let set until water has evaporated, about 30 seconds to 1 minutes. Repeat with remaining batch.

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