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March 2019 Issue
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Teriyaki mushroom dumplings

Do the hard work of making the dumplings at home, then cook in a few minutes at the hut. Photo: Maddy Bellcroft
Make these dumplings ahead of time, then freeze them so they defrost in your pack ready to be cooked on the first night.


Serves Three
Prep time 30min
Cook time 5-8min
Cost $10–$14


  • 1 packet thin dumpling wrappers
  • 2 tbsp olive oil
  • 2 tsp sesame oil
  • 1 cup diced mushrooms
  • 1 cup grated tempeh or tofu
  • 1 cup diced broccoli
  • 1 large clove garlic, crushed
  • 1 small chilli, finely chopped
  • Half tbsp grated fresh ginger
  • 2 tsp soy sauce (plus extra for serving)
  • 3 tbsp teriyaki sauce

For an extra special treat, you can make dessert
dumplings with sliced banana and chunks of dark chocolate.


In a pan, sauté mushrooms and tempeh in olive oil and sesame oil for 3-4min. Add broccoli, garlic, chilli, and ginger and cook for a further 5min. Add soy sauce, teriyaki sauce and stir through. Remove from heat and allow to cool (now is your chance to watch a clip on how to fold dumplings).

Take a tablespoon of the mixture and place into the centre of the dumpling wrapper and pinch edges together – dampen your hands if they are not sticking. Continue until all the filling is used up. Place dumplings in plastic container with a little sheet of baking paper between layers then freeze.

To cook, heat 1 tbsp olive oil and half a cup of water in a frying pan. Place dumplings in batches of 5-10 into pan and cover with lid, steam fry for 3-5min until slightly opaque and golden on the bottom, make sure you move them about with a spatula while they cook as they like to stick.

Repeat process, topping up water and oil each time until done. Eat immediately dipped in a little soy sauce.