Shiitake and Oyster Mushroom Dumplings

Mushrooms:

• 150 g oyster mushrooms, sliced

• 150 g shiitake mushrooms, stemless and sliced

Vegetables:

• 2 cloves of garlic

• 5 bows, white and light green parts, finely chopped

Liquids:

• 1 tbsp. sesame seed oil

• oil for frying

The others:

• 24 round dumplings, wonton, or gyoza

• 1/4 tsp. salt

1. Heat the sesame oil in a pan. Add the garlic and cook until it starts to turn golden. Add the oyster mushrooms, salt and cook for 10-15 min until the mushrooms are soft and most of the water has evaporated. Add the onions and stir-fry for another 2-3 minutes.

2. Prepare one at a time - place the wonton dumpling dough on the work surface, fill with about ½ tbsp. of the filling, moisten the outer edge of the dough and fold it over with the filling inside, press the edges closed. Place the finished dumplings in a baking dish next to each other, cover the dish with a towel so that the dumplings do not dry out while you prepare the rest.

3. Pour 1 tbsp into the pan. cooking oil, place the dumplings in a single layer so that they are not compressed. Fry for 2-3 minutes until browned, add ¼ cup of water and immediately put the lid on the pan. Steam for 4-5 minutes. Dumplings are ready when the water is completely absorbed and the dumpling dough is transparent. Repeat until all dumplings are cooked.

4. Serve with chili-garlic sauce.