Lion's Mane Dumplings

Lion's Mane Dumplings

Dumplings are always a special treat. These dumplings filled with lion’s mane mushroom are extra special! With it’s lovely chewy texture and slight sweetness that can be reminiscent of seafood, lion’s mane is the perfect alternative for the classic shrimp dumpling. 

Lion's Mane Dumpling filling 


18  gyoza wrappers  

1    oz dried lion’s mane mushroom, or 8 oz fresh homegrown lion’s mane  

2    tbsp cooking oil

¾   cup chopped green onions 

¾   cup carrot, finely chopped 

¾   cup cabbage, finely chopped 

1    tbsp minced garlic

1    tbsp minced ginger 

1    tbsp soy sauce

2    tsp sesame oil 

      Salt + pepper


Dumpling Sauce 

2   tbsp soy sauce 

1   tbsp rice vinegar 

½  tsp sesame oil

1   tbsp chopped green onion

1   tsp toasted sesame seeds 

1   tsp chili oil or crushed chili flakes (optional)


Raw Lion's Mane Dumplings 


  1. Soak your lion’s mane mushroom in 1 cup of boiling water for 20 minutes. Drain and dice mushroom into small chunks.
  2. Heat a large skillet over medium hot heat and add cooking oil. Add green onions and fry for about 1 minute. Add cabbage and carrots and continue to cook for another 3 minutes. Add your mushroom. Once most of the water has been released and evaporated add the garlic and ginger. Fry for an additional 3 minutes with soy sauce and sesame oil. Season with salt and pepper to taste. Place mixture into a bowl and allow it to cool.
  3. Now it’s time to fold the dumplings. Place a wrapper in your palm and use water to lightly moisten the outer edges with your finger. Place a tablespoon of filling in the center. Fold the wrapper in half and pinch the wrapper together at the very top where the two sides meet. Starting from the center, pleat the side of the wrapper facing you 3 times all the way to the left corner. Make 3 more pleats from the center to the right corner. Thoroughly seal the dumplings by pinching across the entire edge one more time. Refer to photos for additional instruction. Keep your wrappers covered under a damp towel as you work to prevent them from drying out.   
  4. Mix soy sauce, rice vinegar, sesame oil, green onions, sesame seeds, and chili oil or chili flakes to create your dumpling sauce. 
  5. Bring a pot of water to a boil. Add your dumplings to the water and  immediately give them a gentle stir to prevent them from sticking to the bottom. Boil for about 6 minutes or until all the dumplings are floating at the top. Remove from the water using a spider strainer or a slotted spoon. 
  6. Pour desired amount of sauce over your dumplings and enjoy.

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