Mushroom Dumplings
A semi fried boiled mushroom dumpling with a sweet garlic chili sauce for dipping
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Ingredients
- 2 tbsp canola oil
- 1 shallot sliced into slivers
- 4 cups shitake mushrooms
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 cups spinach chopped
- 2 tbsp soy sauce
- 10 wonton wrappers
- 2 green onions
Hot Garlic Sauce
- 1/3 cup honey
- 1/2 tsp sesame oil
- 1/2 tsp hot pepper flakes, broken up
- 1/2 tsp garlic paste
- 1/2 tsp soy sauce
Instructions
- Cut up shallots, mushrooms, and spinach into slivers.
- Heat sesame oil in large cast iron skillet over medium to high heat. When oil shimmers, add shallots. When they start to caramelize, add mushrooms, ginger, and garlic and cook.
- Add soy sauce and a pinch of pepper (if needed) and let cook down. Remove from heat.
- Assemble by adding 1 tablespoon of filling onto each wrapper. Brush water around the edges of wrapper. Fold edges of wrapper up around the filling and pinch in the center to seal.
- Heat a few tablescpoons of vegetable oil in a pan over medium heat, drop dumplings in oil and cook for 2-3 minutes, carefully pour 1/4 cup of water into pan, immediately cover with lid and let dumplings steam.
- Be careful because water will splater when it hits the pan. Cover pan with lid fast. Serve warm with dipping sauces.