Crispy Umami Mushroom & Lentil Protein Power Potstickers with Sesame-Ginger Dipping Sauce

Pinterest is exploding with searches for 'protein-packed dumplings' and 'umami mushroom recipes,' combining two major 2026 trends. These crispy potstickers deliver explosive savory flavor with a meaty texture from mushrooms and protein-rich lentils, wrapped in a golden-brown shell. The quick sesame-ginger dipping sauce takes just 3 ingredients and elevates this easy weeknight meal into restaurant-quality territory.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings (6 potstickers each)

Ingredients

• For the Filling:
• • 8 oz cremini mushrooms, finely chopped
• • 1 cup cooked brown lentils (canned, drained)
• • 2 tbsp low-sodium soy sauce
• • 1 tbsp hoisin sauce
• • 2 tsp grated fresh ginger
• • 2 garlic cloves, minced
• • 1 tsp toasted sesame oil
• • 1/2 cup chopped green onions
• • 1/4 cup chopped fresh cilantro
• For Assembly:
• • 24 round dumpling wrappers (or gyoza wrappers)
• • 2 tbsp avocado oil (for cooking)
• • 1/3 cup water
• For Dipping Sauce:
• • 3 tbsp rice vinegar
• • 2 tbsp low-sodium soy sauce
• • 1 tbsp toasted sesame oil
• • 1 tsp honey or maple syrup
• • 1 tsp grated ginger
• • 1 tsp sesame seeds

Instructions

1. 1. Make the filling: In a large non-stick skillet over medium-high heat, cook chopped mushrooms (no oil needed) for 5-6 minutes until browned and moisture evaporates.
2. 2. Add cooked lentils, soy sauce, hoisin, grated ginger, and minced garlic to the skillet. Cook 3-4 minutes, stirring, until fragrant and well combined. Remove from heat.
3. 3. Stir in sesame oil, green onions, and cilantro. Let filling cool slightly while preparing workspace.
4. 4. Assemble potstickers: Place 1 heaping teaspoon of filling in center of each wrapper. Moisten edges with water, fold in half, and pleat edges to seal completely.
5. 5. Cook potstickers: Heat 1 tbsp avocado oil in large non-stick skillet over medium-high. Arrange potstickers in single layer (work in batches). Cook 2-3 minutes until bottoms are golden brown.
6. 6. Carefully add 1/3 cup water to skillet, immediately cover with lid. Reduce heat to medium and steam for 5-6 minutes until wrappers are translucent and filling is hot.
7. 7. Remove lid and cook another 1-2 minutes until bottoms re-crisp. Repeat with remaining oil and potstickers.
8. 8. Make dipping sauce: Whisk together rice vinegar, soy sauce, sesame oil, honey, and grated ginger until smooth. Stir in sesame seeds.
9. 9. Serve potstickers immediately with dipping sauce on the side, garnished with extra sesame seeds and cilantro.
10. 10. Optional: For extra protein, serve with a side of edamame or a quick cucumber salad.

Chef's Note

For perfectly crispy bottoms every time, don't overcrowd the skillet and ensure the oil is hot before adding potstickers. Let them develop a golden crust before adding water to steam.

Make-Ahead Tips

Filling can be made 2 days ahead and stored refrigerated. Unfried assembled potstickers freeze beautifully: place on parchment-lined baking sheet, freeze solid, then transfer to freezer bag for up to 3 months. Cook from frozen, adding 1-2 extra minutes steaming time.

Substitutions

Use shiitake mushrooms for deeper umami. Swap lentils for crumbled firm tofu or tempeh. Use tamari for gluten-free option. Replace dumpling wrappers with wonton wrappers cut into circles.