Mushroom Dumplings

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INGREDIENTS

• 12 dried shiitake mushrooms
• 4 Tablespoons of neutral oil plus more for pan searing dumplings
• 8 oz cremini mushrooms
• ½ large onion, minced
• 3 garlic cloves, minced
• 1 Tablespoon peeled and minced ginger
• 1 Tablespoon soy sauce
• 1 Tablespoon sesame oil
• 1 teaspoon sugar
• ¼ cup sake
• ¼ teaspoon ground black pepper
• 2 scallions, minced
• 1 teaspoon salt
• 8 oz medium firm tofu
• 1 package dumpling wrappers*
• 1 egg*

Dipping  Sauce:

• ¼ cup soy sauce
• ½ cup black vinegar
• 1 teaspoon sugar
• 2 tablespoons shredded ginger
• 1 tablespoon sesame oil

INSTRUCTIONS

MAKE THE FILLING:

1. Soak shiitake mushrooms in 2 cups of warm water for 15-30 mins. (Put a small plate on top of the mushrooms to fully submerge them in the water.) 
2. Drain and squeeze the mushrooms dry. Remove the hard stems and discard. Coarsely chop and set aside. 
3. While you are rehydrating the shiitakes, prep your vegetables and make the cremini mushroom mixture:
4. Coarsely chop the cremini mushrooms. 
5. In a large pan, heat a pan over medium high heat. Add 2 tablespoons of oil and the onion. Cook for 3-4 mins until soft and starting to caramelize, and then add the fresh chopped mushrooms. 
6. Add the salt and ground black pepper. Raise the heat to high, and cook for another 2-3 mins, letting the moisture evaporate and the mushrooms cook down. 
7. Put the cremini mushrooms in a bowl and set aside.
8. Heat the same pan over medium high heat and add 2 tablespoons of oil. Add the ginger and garlic and sauté for 10 seconds. Add the shiitakes and cook for 3 mins, stirring constantly. 
9. Add the sake, soy sauce, sesame oil, and sugar. Cook for an additional 3-4 mins until the liquid is mostly gone. 
10. Add the scallions, mix to combine, and then add the shiitakes to the bowl with the other mushrooms. 
11. Press the tofu gently between paper towels and eliminate some of the liquid. Squeeze the tofu over a colander, crumbling it into small pieces with your hands, until it resembles large curd cottage cheese. 
12. Add it to the mushroom mixture and stir to combine. 
13. Put the mixture in the same colander you used to drain the tofu and place a bowl underneath it. If your colander does not have a foot, then put a small plate underneath to prop the colander up. (You want as much liquid as possible to drain off). 
14. Cover the filling with plastic wrap and put a weight on top (I put a bowl on top under the weight to keep the weight clean).
15. Refrigerate for at least 2 hours but preferably overnight to drain.

FILL THE DUMPLINGS:

1. Crack the egg into a small bowl and mix with 1 tablespoon of water. Whisk with a fork to combine.
2. Pick up 1 dumpling wrapper. Using a pastry brush or small spoon, brush the edge of half of the wrapper with the egg wash. Place a heaping 1 tablespoon of the filling in the middle. 
3. Seal the wrapper either by simply folding it over and pinching to seal it tight (push out any air as you seal it) or by practicing your crimping skills and pleating the dumplings as you seal them closed. 
4. Pro-tip: Use a finger from one hand to tuck the filling into the dumpling while using the other to seal it and squeeze out any air.
5. Continue with the rest of the wrappers until you finish all of the filling. You will yield approximately 50 pieces.

PAN FRY DUMPLINGS:

1. Heat a non stick or well seasoned pan over medium heat for several minutes. Add 1 tablespoon of oil and swirl the pan to coat the surface. Place 8-12 dumplings (depending on the size of your pan) in the pan, making sure there is enough space between dumplings so they do not touch. 
2. Sear the dumplings for 2-3 mins (check and see if the bottoms are golden brown). Flip and brown the other side for another 1-2 minutes. 
3. Add 2-3 Tablespoons of water to the pan, cover with a lid, and cook for 2 mins. Uncover and cook for another minute to crisp up the bottoms again. 
4. Repeat with remaining dumplings by cooking in batches. Serve with the black vinegar dipping sauce.

DIPPING SAUCE:

1. Combine the soy sauce, black vinegar, sugar, shredded ginger, and sesame oil.
2. Stir until the sugar is totally dissolved. 
3. Use immediately or store in the refrigerator until ready to use.

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NOTES

* There are vegan wrappers available, look for the Nasoya brand.

* The dumplings can be sealed with water to make these vegan.