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Mushroom Filling

I created this vegetarian and vegan filling for a Meatless Monday meal. It is savory and has different textures from the mushrooms, veggies and noodles. Use it as a filling inside the basic steamed bao, store bought dumpling wrappers, homemade dumpling wrappers or the translucent har gow wrapper. SO many choices and ALL of them good.

Mushroom Filling

Ingredients (makes about 6 cups)

60 g Korean sweet potato noodles, soaked in water for 1 hour to soften

3 Tablespoons oil, canola or vegetable

65 g cup onion, (about 1 cup) finely chopped

1 Tablespoon fresh ginger, finely grated

84 g carrots, (3/4 cup) finely chopped

205 g nappa cabbage, (about 2 cups) finely chopped

50 g dried shitake mushrooms (about 5-6 mushrooms), rehydrated (180 g), finely chopped

150 g fresh baby portabella mushrooms, (about 2 cups) medium sliced

5 Tablespoons soy sauce (use tamari if gluten free)

2 Tablespoons sesame oil

1 Tablespoon sugar

2 Tablespoons rice wine

1 teaspoon salt

1/2 teaspoon ground white pepper


Bring 4 cups of water to a boil in a medium saucepan. Add the softened Korean sweet potato noodles and cook for 2 minutes. Drain and rinse under cold water for 1 minute. Transfer to a cutting surface and chop into 1/2" pieces. Set aside.

In a wok or a large skillet over medium high heat add oil. When the oil is shimmery, 1-2 minutes, add the onions and ginger. Stir and cook for 2-3 minutes. Add the chopped carrots and nappa cabbage. Stir and cook 1 minute. Add both mushrooms and the chopped noodles and stir. In a small bowl mix together the soy sauce, sesame oil, sugar, wine, salt and pepper. Add it to the veggie mixture and mix well. Cook mixture for 2-3 minutes more stirring continuously until any excess moisture is absorbed and evaporated. Turn off heat. Transfer vegetable mixture to a bowl to cool. It is ready to use as a filling in dumplings or baos! Enjoy!

If you have any leftovers, enjoy it with a hot bowl of rice or save it to mix in with some ground meat for a meat filling!

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