Prep + Cook Time: ~30 minutes (after mushrooms are rehydrated)
Makes: ~12 dumplings
Serves: 2 people…or 1 very hungry dumpling lover

Have you guys seen that “smashed gyoza” or open-faced dumpling trend recently? Well I did lol and thought I could definitely whip something up using my rehydrated lion’s mane mushrooms! I tried to go for a peking duck vibe and it turned out soooooo good! They came out crispy and juicy and made the perfect vessel for all the yummy toppings.

So whether you’re a dumpling lover looking for a twist, or just after a quick weeknight meal, I reckon you’ll love these!

Ingredients

• ~250g rehydrated lion’s mane mushroom
  👉 Download my free rehydration guide here
• ½ tsp five spice powder
• ¼ tsp salt
• ⅛ tsp (or a dash) white pepper
• ¼ tsp dark soy sauce
• ½ tsp sweet soy sauce
• 1 tbsp ground flaxseed (aka flax meal)
• 2 tbsp water
• ~12 dumpling wrappers
• Optional: 1 scoop unflavoured soy protein powder for an extra protein boost.

For Garnish (Highly Recommended!)

• Chilli oil
• Hoisin sauce (I swear by Lee Kum Kee!)
• Sliced Lebanese cucumber
• Fresh coriander
• Lime wedges
• Sesame seeds

Instructions

1. Prep the mushrooms
   Slice your rehydrated lion’s mane mushrooms into small chunks. This helps them stick together better when pressed onto the wrappers.
2. Make the flax “egg”
   In a small bowl, mix ground flaxseed with water. Let it sit for about a minute to thicken.
3. Make the filling
   In a large bowl, combine mushrooms, five spice, salt, pepper, dark soy, and sweet soy. Mix well with your hands. (If using soy protein powder, add it here.) Stir in the flax “egg” and continue mixing until everything holds together easily.
4. Assemble the dumplings
   Take each dumpling wrapper and gently press a thin layer of the mushroom mixture onto it. Keep the layer thin — if it’s too thick, it can turn gummy instead of getting that nice, meaty texture.
5. Pan-fry
   Heat a good non-stick pan over medium heat and add at least 1 tbsp of oil. Carefully place the dumplings mushroom-side down. Don’t overcrowd the pan, I fit around 6 per batch.
6. Get them crispy!
   Let them cook undisturbed for 2–3 minutes so they get golden and crispy underneath. I like to gently press them down with a potato masher for extra surface contact and crispiness. Flip to the wrapper side, add a splash of water to the pan, and cover with a lid to steam for another 2–3 minutes. Once the wrapper is fully cooked, remove from the pan.
7. Garnish timeeee
   Time to dress them up! Drizzle chilli oil and hoisin sauce, top with cucumber slices, coriander, lime juice, and a sprinkle of sesame seeds.

And there you have it! Crispy, juicy, smashed shroomi dumplings that are ridiculously satisfying! No folding, no fuss. Just big flavour and even bigger texture. If you try this recipe, tag me or drop a comment, I’d love to see your versions!