Recipe for Vegetarian Mushroom Dumplings with Chili Oil Sauce from Mazola

Mazola shared with us this delicious recipe for Vegetarian Mushroom Dumplings with Chili Oil Sauce, courtesy of Camillia Lee. Made with ginger, bok choy, cremini mushrooms, shitake mushrooms and more, and made with Mazola Canola Oil for a neutral taste to ensure the delicious flavours of the ingredients come right through, this stunningly flavourful dish is perfect to partake in this Lunar New Year. Camillia explains that her mother makes delicious dumplings every year, and she treasures that her family passes down traditions and recipes from generation to generation. Recognized as China’s most important holiday, Lunar New Year celebrates the arrival of spring and the beginning of a new year on the lunisolar calendar. Making new memories in the kitchen is simply one of the best pastimes, so take advantage with this unforgettable dish!

Recipe for Vegetarian Mushroom Dumplings

Vegetarian Mushroom Dumplings with Chili Oil Sauce

Serving Size: 18 Dumplings
Total Time: 1 Hour


For Dumplings:

  • 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

For Chili Oil

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


For Chili Oil

1. 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.

For Dumplings:

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!


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Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.