Mushroom Dumplings

Mushroom Dumplings (蘑菇餃子 -- Mógū jiǎozi)

3 tablespoon olive oil

1 pound mushrooms, finely chopped

4 cloves garlic, minced

1/2 cup shredded carrot

1-1/4 cup shredded cabbage

1 tablespoon soy sauce

2 teaspoons sesame oil

1 teaspoon Sriracha hot sauce

1/8 teaspoon black pepper

1 green onion, light and dark green part thinly sliced

Heat olive oil in a large skillet over medium-high heat. Add mushrooms and garlic, and cook until all liquid has left the mushrooms, about 8-10 minutes. If there is still liquid left in the pan, carefully drain it out.

Add the carrot and cabbage and cook another 2 minutes. Remove pan from heat.

Stir in the soy sauce, sesame oil, sriracha, black pepper, and green onion.

To wrap: Place 1 teaspoon of filling (about 1 teaspoonin the center of a wrapper. Wet the top edge of the wrapper. Pleat the edges to crimp closed. Place finished dumpling on a baking tray. Repeat with remaining wrappers and filling.

Heat 1 tablespoon of vegetable oil in a skillet over high heat. Add 8-10 dumplings (don’t overcrowd the pan) and brown on bottom side, about 4 minutes. Add 1/4 cup water and reduce heat to medium. Cover pan and let pot stickers cook another 3 minutes. Remove lid from pan and if any water then continue cooking until water has evaporated.

Serve with soy sauce for dipping.