Inspiration from Meghan

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Shiitake Cabbage Dumplings


Yep- so here I am in St. Lucia, leading my 4th annual Nourish Your Soul Retreat, and I still have a tail to share from Hawaii.

The story includes tofu pot stickers, of all things. Is there anyone out there that doesn't love a good dumpling?

Nope. I didn't think so. Why is it that things seem to taste better when wrapped in bundles of dough/rice paper/pasta? I am afraid I don't have an answer for you.

When we were in Hawaii- after a long day of adventuring, we split the drive back to our abode up by stopping for dinner at a raved out veg place. On the menu- tofu potstickers and for some reason, I was all over them. I NEVER eat fried food. I never crave it, never like it and definitely don't usually want it mixed with tofu. The mere idea s totally barftown.

For some reason though- maybe a day in the sun, maybe by mass consumption of odd fruits, maybe the holiday spirit, but I ordered them and they were amazing. And then I kept talking about them to the man... until I had no choice, once home, but to make them.


Still under the influence of what I would call, the holidays, I bought something I have never bought before. Are you ready for this... I bought ALL PURPOSE FLOUR. Do you hate me forever? It was organic. And I did it because I REALLY wanted to make these and I couldn't find the ready made dumpling wrappers (which would have been with flour anyway), and it was New Years eve day, and the store was out of rice paper. Let's all just get over it because the real gem of this dish wasn't the dumpling wrapper at all. It was the filling!

Yes, this was part of the Thai fiesta that I made that included the Mango Salad and the Pad Thai, we needed a more savoury flavour to round things out. And since I am not a fan of tofu anyway, and we had used some in the Pad Thai, I created the best ever dumpling filling recipe that could also be the best ever stir fry all on it's own.

The next day we enjoyed the leftover filling inside rice wraps with avocado, sprouts and a little of the dipping sauce. So good.

I have given you the recipe below- but to make it Love In The Kitchen friendly I offer this recipe with rice wraps which would both make it 1,000 times easy and also gluten free. Of course, you are free to try out the wonton/dumpling wrapper version on your own.

Shiitake Cabbage Dumplings

by Meghan Telpner

Prep Time: 25 mins

Cook Time: 5-10 mins

Keywords: fry dinner lunch entree appetizer dairy-free gluten free nut-free shiitake mushroom Thai winter fall

Ingredients (24 small dumplings)

  • Olive oil
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 1 inch fresh ginger root, grated
  • 1/2 pound or about 25 shiitake mushrooms
  • 1 carrot, minced or grated
  • 1 stalk of celery, chopped fine
  • 1 cup cabbage, chopped fine
  • 1 cup organic bean sprouts
  • 1 Tbs tamari
  • 1 tsp miso mixed with 1/4 cup water
  • 1/2 tsp sambal oelek or chili peppers of your choice
  • sea salt to taste
  • 40 small rice paper wraps or 20 dumpling wrappers


For the Filling

  • Heat oil in a medium sauce pan.
  • Add onion, garlic and ginger and sauté until fragrant and onion slightly translucent (about 5 minutes).
  • Add shiitake mushrooms, carrots, celery, and cabbage. Cook for about 5 minutes.
  • Add the sprouts, tamari, sambal oelek and sea salt.
  • Cook for another 4-5 minutes. Stir in miso.

Rolling The Dumplings

  • Prepare dumpling wrapper or rice paper as directed on package.
  • Add 1 Tbs of mix into the centre. For dumplings- fold wrapper in half and pinch edges. For rice paper, roll in the first side, than the outer sides, and roll in to the final edge. Than do that again with a second piece of rice paper. At this point, the rice paper versions are complete.
  • For the dumpling wrappers- you can then drop these in a pot of boiling water- for boiled dumplings, Scoop out with a slotted spoon when they rise to the surface. If pan frying, heat oil in a pan and sautee on medium heat until lightly browned on both sides.

Hot and Sour Dipping Sauce

by Meghan Telpner /

Prep Time: 5 minutes

Keywords: condiment side gluten free dairy-free nut-free vegan vegetarian tamari ginger Thai Vietnamese fall spring summer winter

Ingredients (1/2 cup)

  • 1 Tbs tamari
  • 1 1/2 Tbs Rice wine vinegar
  • 1 Tbs coconut crystals
  • 1 Tbs water
  • 1 tsp toasted sesame oil
  • 1/2 tsp sambal oelek
  • 1/2 tsp fresh ginger, grated


  • Place all ingredients in a 250 ml mason jar and shake shake shake!
  • Store in the fridge for up to 1 week.

Question of the day: What is one holiday meal that stands out in your mind?

P.P.S. Love the look of these mouthwatering babies? Share the love with today's tweetable!  


14 Responses to “Shiitake Cabbage Dumplings”

  1. Odelia said…
    Hi Meghan! Thanks for posting an entertaining-friendly, guilty-pleasure-but-not-guilty-pleasure,tasty dish. Oh, and kudos for making it man-friendly too. ;o) More St. Lucia pics pleez! Love, Odelia xo
  2. Feedback on this recipe is unanimous: yummy. #recipe #health
  3. rebecca said…
    eating these right now. yum.

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