Mushroom and Acorn Squash Dumplings

December 14, 2022

Full of umami, this tender filling of mushroom, acorn squash (or any winter squash), and silken tofu is savory and easy to bring together. This is an easy dumpling filling recipe for beginners and can be made vegan with a simple swap of oyster sauce to mushroom sauce. To celebrate the holidays, hosting a dumpling party and wrapping with friends can be a great and delicious time.


Makes approximately 36 dumplings



1 Local Roots acorn squash (or other winter squash)
½ lb Local Roots mushrooms
1 block silken tofu
4 stalks green onion
1 bunch cilantro
2 tbsp oyster sauce (or mushroom sauce, to make this recipe vegan)
½ tsp white pepper
1 tsp salt
2 stacks of round dumpling wrappers (we prefer Twin Marquis)



  1. Preheat the oven to 350 degrees Fahrenheit. Cut the acorn squash in half and bake in the oven for 50-60 minutes, until fork tender.
  2. When the acorn squash is roasted and cooled, begin preparing the other dumpling filling ingredients. Thoroughly wash the mushrooms and either finely chop or use a food processor to chop them. Place into a large bowl.
  3. Finely dice the green onion and cilantro and add to the bowl with the mushrooms. Drain the water from the block of tofu, then add the drained tofu to the bowl with the mushrooms, green onion, and cilantro.
  4. Remove the seeds and peel the acorn squash. This should be easy to do with your hands once it is roasted. Add the acorn squash (without the seeds and skin) to the large bowl with the other ingredients.
  5. Season the dumpling filling with 2 tbsp oyster/mushroom sauce, ½ tsp white pepper, and 1 tsp salt. Mix everything together with a wooden spoon or your hands until the tofu is broken up and the squash and seasonings are well distributed.
  6. Bring a small pot of water to a boil. Fill a small bowl with water and place to the side of the dumpling filling — you will use this to help seal the dumplings.
  7. Begin folding 2-3 dumplings to taste test. To fold the dumplings, place one dumpling wrapper on the palm of your non-dominant hand. Spoon 2-3 tsp of dumpling filling into the center of the wrapper. Dip the index finger of your dominant hand into the bowl of water, then trace around the entire outside edge of the dumpling wrapper in your other hand.
  8. Cup the palm of your non-dominant hand slightly, so the dumpling wrapper bends slightly and the filling sits at the bottom, with the wrapper edges facing up. Use the index finger and thumb of your other hand to pinch together the center point of the dumpling wrapper to create a half moon shape.
  9. Hold the dumpling up by the center point you pinched together so that you are looking at the half moon shape. The two layers of dumpling wrapper should be almost touching. Grasp the layer of the dumpling wrapper furthest away from you, to the left of the center point. Guide that layer over toward the center point and pinch shut to create a fold. Do the same on the right side of the center point, then pinch the remaining edges shut. There are many video tutorials demonstrating how to fold if you are a visual learner!
  10. After you have folded 2-3 dumplings, drop them in the boiling water, stirring once after they are added to the water to prevent them from sticking to the bottom. Boil the dumplings until they float to the top, then cook for another 2-3 minutes. Remove from the water and allow to cool, then taste. Add more salt to the dumpling filling if necessary.
    1. NOTE: The mushrooms will continue to release water once the seasoning is added. It may be necessary to carefully drain the water to prevent the filling from becoming too loose. 
  11. Once the dumplings are seasoned to your taste, continue folding. Place them on a plate or cookie sheet in a single layer (to prevent sticking). If you would like to freeze batches for later, freeze them in a single layer until solid, then transfer to a freezer safe bag.
  12. To cook the dumplings, either boil them in a soup or pan fry them. To pan fry the dumplings, add 1 tsp oil to a nonstick pan. Skate each dumpling through the oil, then arrange in a circle. Add ½-¾ cup of water to the pan, then cover tightly to steam the dumplings on the top while they fry from the bottom. Keep the lid on until the water has evaporated, then check the bottoms of the dumplings and remove from the heat when the bottoms of the dumplings are golden brown. Plate and serve with black vinegar or chili oil if desired. Enjoy!


This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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