California Walnut and Mushroom Shumai

Walnut Shumai
Total Time
30 Mins
Serving Size
3 pieces


These tiny bundles of walnuts and vegetables are seasoned with a soy ginger sauce and are served with a spicy dipping sauce.

Total Time

Prep Time
5 Mins
Cook Time
25 Mins
Total Time
30 Mins


210 cal
Total Fat
11 g
Saturated Fat
1 g
Polyunsaturated Fat
6.63 g
Monounsaturated Fat
2.75 g
5 mg
500 mg
21 g
Dietary Fiber
1 g
4 g


  • 1/3 cup sweet chili sauce

  • 3 tablespoons California walnuts

  • 2 tablespoons vegetable oil, divided

  • 1/3 cup chopped shiitake mushrooms

  • 2 tablespoons minced carrot

  • 1/4 cup cooked short grain rice

  • 1 1/2 tablespoons soy sauce

  • 1 teaspoon minced ginger

  • 1 teaspoon cornstarch

  • 1/2 teaspoon sugar

  • 1 clove garlic, minced

  • 18 round gyoza potsticker wrappers

  • Garnish: chopped walnuts and cilantro leaves


  1. To prepare Firecracker Sauce, puree sweet chili sauce and walnuts in a small blender or food processor.

  2. To prepare shumai, heat 1 tablespoon oil in a small skillet over medium heat. Add mushrooms and carrots and cook for 5 minutes or until softened. Stir in walnuts and rice.

  3. Stir together soy sauce, ginger, cornstarch, sugar and garlic in a small bowl. Add to skillet and cook until mixture is thickened. Let cool slightly.

  4. Lay potsticker wrappers on a surface and place equal amounts of filling in the center of each. Moisten the edges with water and bring the edges of the wrappers up to enclose filling. Gently squeeze the tops to seal.

  5. Heat remaining oil in a medium skillet over medium heat. Place shumai in skillet and cook for 1 to 2 minutes or until golden brown on the bottom. Add 2 tablespoons of water to the skillet and cover. Reduce heat and cook for 2 minutes or until the wrappers are softened. Remove cover and cook until excess liquid has cooked off. Serve warm with Firecracker Sauce, garnished with walnuts and cilantro.