Triple Mushroom Dumplings by eatingwithkirby

Soak dried shiitake mushrooms and dried wood ear fungus in warm water for 15-20 mins until soft. Then, squeeze out the liquid from the mushrooms and dice into small pieces.

In a nonstick skillet on medium heat, cook diced shiitake mushrooms, wood ear fungus, portobello mushrooms, and carrots until all the liquid has been released and evaporated. About 10-15 minutes.

Add salt, sesame oil, white pepper, Knorr Liquid Seasoning, and green onions and mix thoroughly.

Turn off heat and stir in cornstarch. Mix until all the cornstarch has been incorporated. This will absorb any last bit of liquid in the ‘filling’. Transfer to a bowl and place in fridge for 30 minutes.

To wrap your dumplings, set a small bowl of water in front of you, your stack of dumpling wrappers, and a large plate to hold your finished dumplings.

Hold one wrapper in one hand and use the other hand to scoop one spoonful of the mushroom filling into the middle of the wrapper. Be careful not to overfill the wrapper.

Touch one finger in water and lightly get one half of the wrapper edge damp. Fold in half and seal the edges. Make approximately 8 folds from end to end to create the dumpling shape.

To cook the dumplings, heat nonstick skillet over medium heat until hot. Add dumplings in a single layer and put 1 tbsp of water into the skillet and cover with lid. Wait 3 minutes. Remove lid and add neutral oil, cook until bottom is golden brown, about 2 minutes. When the wrapper is fully cooked through and bottom is crispy, your dumplings are done.