Name: Mushroom-Spring Onion Dumplings with Black Vinegar-Chili Dipping Sauce
Total time: 40 min
Yield: 4
Ingredients: 8 ounces mushrooms, cleaned, stems trimmed and roughly chopped; 1 1/2 tablespoons olive oil; 1 clove garlic, minced; 2 whole spring onions, trimmed and thinly sliced, divided use; 2 tablespoons vegetable stock or low-sodium chicken stock; 1 1/2 teaspoons soy sauce; 1 1/2 teaspoons hot Asian chili sauce; Kosher salt and black pepper; 3 tablespoons canola oil; half of a 12-ounce package square wonton wraps; 2 tablespoons Chinese black vinegar; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon hot Asian chili sauce; 1 whole green onion, thinly sliced

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Mushroom-Spring Onion Dumplings with Black Vinegar-Chili Dipping Sauce

Total Time 40 minutes
Yield 4 1x

Entrees

Author Mushroom Council and Serious Eats

Mushroom-scallion Chinese dumplings are quickly pan-fried, steamed and served with spicy black vinegar dipping sauce.

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Ingredients

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8 ounces mushrooms, cleaned, stems trimmed and roughly chopped
1 1/2 tablespoons olive oil
1 clove garlic, minced
2 whole spring onions, trimmed and thinly sliced, divided use
2 tablespoons vegetable stock or low-sodium chicken stock
1 1/2 teaspoons soy sauce
1 1/2 teaspoons hot Asian chili sauce
Kosher salt and black pepper
3 tablespoons canola oil
half of a 12-ounce package square wonton wraps
2 tablespoons Chinese black vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon hot Asian chili sauce
1 whole green onion, thinly sliced

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Instructions

Pulse mushrooms in a food processor until finely and evenly chopped. Pieces should be no more than 1/8″ in diameter.
Heat olive oil in a large saute pan over medium-high heat. When oil is shimmering, add mushrooms and cook, untouched in a single layer, for 4 minutes. Reduce heat to medium, stir and add garlic and 1 spring onion on top. Continue cooking for an additional 2 minutes. Add stock, soy sauce and chili sauce. Season with salt and pepper, stir to combine and let simmer for another minute. Remove from heat.
Lay a wonton wrapper flat on a clean, dry surface. Place 1 teaspoon of filling in the center. Brush water along all four outside edges. Fold in half to form a triangle, pressing firmly around the edges to seal. Brush water on one corner of the long side of the triangle. Gather into a dumpling shape by bringing the other edge of the long side of the triangle to the water-brushed corner, pressing firmly to seal. Repeat until all of the dumplings have been filled.
Heat canola oil in a large, non-stick saute pan over medium-high heat. When oil is nearly smoking, add dumplings in a single layer and cook for about 2 minutes, until nicely browned on the bottom. Watch closely so they do not burn. Reduce heat to medium-low. Add 1/4 cup water, cover and steam dumplings for 4 minutes or until all of the liquid has been absorbed and the dumplings begin to crisp on the bottoms once more.
Whisk together vinegar, soy sauce, sesame oil, chili sauce and green onion in a small bowl.
Serve dumplings garnished with the remaining spring onion, alongside the vinegar-chili dipping sauce.