Clean and finely chop the mushrooms. Pat them dry with paper towel to remove excess moisture.

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil (or a small splash of sesame oil) and let it get hot.

Add the chopped mushrooms to the hot skillet in a single layer. Let them cook undisturbed for 3–4 minutes so they brown, then stir and continue cooking until most moisture has evaporated and mushrooms are nicely roasted, about 6–8 more minutes.

Reduce heat to medium. Push mushrooms to the side and add minced garlic and chopped green onions to the pan. Cook 1–2 minutes until fragrant, then stir everything together.

Add soy sauce, sesame oil, and salt. Stir and cook another 1–2 minutes so flavors meld. Taste and adjust seasoning if needed. Remove from heat and let the mixture cool until easy to handle.

Set up an assembly station with a small bowl of water for sealing, a clean surface, and the dumpling wrappers.

Place one wrapper on the work surface. Spoon about 1 teaspoon to 1 tablespoon of the cooled mushroom filling into the center (adjust amount so wrapper can be sealed without bursting).

Moisten the edge of the wrapper with a little water using your finger. Fold the wrapper over the filling to form a half-moon and press edges to seal. Pleat if desired to make a tighter seal. Repeat with remaining wrappers and filling.

Heat a large nonstick or cast-iron skillet over medium heat and add 1–2 tablespoons neutral oil. When oil shimmers, arrange dumplings in a single layer, flat-side down, without overcrowding.

Cook undisturbed until bottoms are golden brown, about 2–3 minutes.

Carefully add 1/4 cup water to the skillet and immediately cover with a lid to steam. Reduce heat to medium-low and steam for 4–5 minutes, until wrappers are tender and cooked through and water has mostly evaporated.

Remove lid and let any remaining moisture cook off so bottoms crisp again, about 1 minute. Transfer dumplings to a plate.

In a small saucepan, melt 2 tablespoons unsalted butter over medium heat. Continue cooking, swirling the pan, until the butter foams and the milk solids turn golden brown and smell nutty, about 3–4 minutes. Watch carefully to avoid burning.

Remove pan from heat and whisk in 1 teaspoon miso paste and 1 tablespoon water (or more to reach desired consistency) until smooth. Taste and adjust: add a pinch of salt or a few drops soy sauce if needed. Keep warm.

Arrange a bed of arugula on a serving platter or individual plates.

Place roasted mushroom dumplings on top of the arugula.

Drizzle the brown butter miso sauce over the dumplings and arugula.

Garnish with the reserved chopped green onions or a light sprinkle of sesame seeds if desired. Serve immediately.

mushrooms (shiitake, cremini, or mixed), finely chopped

yellow onion, finely diced

garlic, minced

ginger, grated

soy sauce (or tamari)

sesame oil

scallions, thinly sliced

toasted sesame seeds (optional)

salt

ground black pepper

round dumpling wrappers (wonton or gyoza wrappers)

unsalted butter

white miso paste

rice vinegar

soy sauce

water (to thin if needed)

honey or mirin (optional, for sweetness)

arugula

olive oil (for dressing arugula)

lemon juice (for dressing)

salt (for arugula)

toasted sesame oil (for drizzling, optional)

vegetable oil (for roasting and frying)

cornstarch or water (for sealing wrappers)

ROASTED MUSHROOM DUMPLINGS

Make ROASTED MUSHROOM DUMPLINGS Recipe in just 45m. brown butter miso, arugula

Roasted Mushroom Dumplings Recipe

Frequently paired with

Local Coupons