Sweet Potato and Shiitake Mushroom Dumplings

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  • Makes 22 dumplings
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There’s truly nothing tastier (and more rewarding) than a batch of homemade dumplings. These delicious little parcels are stuffed with a savory blend of sweet potato and shiitake mushrooms to create a mouthwatering filling that pairs perfectly with the sesame-soy dipping sauce. While making your own dumpling dough might take some extra effort, the end result is a wonderfully thin and chewy wrapper that gets perfectly tender when boiled for a minute or two. If you want to kick up the spice factor, try adding a splash of sriracha or sambal oelek to the dipping sauce.

Tip: You can make these dumplings through Step 6 and freeze them for up to 1 month in a resealable plastic freezer bag with parchment squares between dumplings to prevent sticking.

For more Chinese-inspired recipes, check out these tasty ideas:


  • ¾ cup whole wheat flour
  • ⅓ cup hot water
  • 1½ cups ½-inch cubes sweet potato
  • 8 oz. fresh shiitake mushrooms, cut into ½-inch pieces (discard stems)
  • 1½ teaspoons grated fresh ginger
  • 3 cloves garlic, minced
  • 1½ teaspoons brown rice vinegar
  • ½ cup thinly sliced scallions
  • Sea salt, to taste
  • Freshly ground white pepper, to taste
  • ½ cup cornstarch or arrowroot powder
  • 2 tablespoons reduced-sodium soy sauce
  • ¼ teaspoon toasted sesame seeds


  • In a food processor fitted with a dough blade combine flour and hot water; process until a tight dough forms. Transfer dough to a bowl. Cover with a damp clean cloth; let stand 20 minutes.
  • Meanwhile, in a large nonstick skillet cook sweet potato, mushrooms, ginger, and garlic over medium 10 minutes or until sweet potatoes are tender, stirring occasionally and adding water, 1 tablespoon at a time, as needed to prevent sticking. (Add as little water as possible.)
  • Add scallions and vinegar. Season with salt and pepper. Stir to combine. Taste and adjust seasoning.
  • Prepare assembly station: Fill a small bowl with water. Place cornstarch in a shallow dish.
  • Divide dough into teaspoon-size portions. Roll a portion between your palms to form a ball. Roll ball in cornstarch, then place on a cutting board. Using a rolling pin, flatten ball into a 3-inch disk.
  • Place a heaping tablespoon of sweet potato mixture in center of dough disk. Dip a finger in the water then run it along the edge of half of the dough disk. Bring the opposite edge over filling and press to seal edges completely. Pinch edges in a few places to create a pattern. Repeat with remaining dough and filling.
  • Bring a pot of water to boiling. Gently drop four dumplings into water. Boil 1 to 2 minutes or until dumplings float to top. Scoop out with a slotted spoon and set aside. Repeat with remaining dumplings.
  • For dipping sauce, in a small bowl whisk together soy sauce, sesame seeds, and 2 tablespoons water. Serve dumplings warm with dipping sauce.

Comments (11)

(5 from 2 votes)

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I'm planning to make and freeze these for a party as you suggested. So I have to defrost before boiling? Thank you! Can't wait to try!

Jillian Wolf

Whole wheat flour tastes bitter to me. What other kinds of flour can be used and in what amounts?


Does anyone have an idea for a gluten free dumpling wrap?


use rice paper wrappers, its cheap and gluten free. Cut to size, dip in warm water and wrap like a present. Don't boil the dumplings, pan fry or bake it.


Thank you, Marilyn. I hadn’t thought of that.


It looks in the photo that the dumplings are fried/crispy. Could they be cooked in an air fryer after boiling (or instead of boiling) to get crispy? I love dumplings - thanks for this recipe.


They are boiled dumplings, not fried.

Diane Schuller

those are definitely boiled. If you air fryer them after boiling (you do need to boil or steam them first), they'll likely dry but why not give it a try!


I don't have a food processor. Can I buy pre-made dumpling skins?




Yes. They have vegan dumpling skins.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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