Shiitake Pot Stickers with Sesame Dipping Sauce

Ingredients

 * 1 oz dried shiitake mushrooms
 * 1 tbsp sesame oil
 * 1 tbsp minced fresh ginger
 * ⅓ cup minced leeks, white and green parts
 * ⅓ cup minced scallions, white and green parts
 * 5 canned water chestnuts, minced
 * 2 tbsp tamari soy sauce
 * 1 tbsp Chinese rice wine or dry sherry
 * 3 oz pressed tofu
 * 24 round wonton wrappers
 * cornstarch for dusting
 * peanut oil for cooking
 * Sesame Dipping Sauce

Directions

 * 1) Place dried mushrooms in medium-sized bowl and cover with 2 cups boiling water. Let sit for 20 to 30 minutes, or until softened. Drain and discard liquid.
 * 2) Mince mushrooms.
 * 3) Heat sesame oil in large skillet over medium heat.
 * 4) Cook ginger for about 30 seconds, add mushrooms and cook for 2 to 3 minutes, stirring constantly.
 * 5) Add leeks, scallions, water chestnuts, tamari soy sauce and cook for 30 seconds, stirring constantly.
 * 6) Mince tofu in food processor. Add to mushroom mixture. Cool for 10 minutes.
 * 7) Line cookie sheet with parchment paper and dust with cornstarch.
 * 8) To assemble, place wrapper on work surface; keep unused wrappers under plastic wrap. Put 2 to 3 tablespoons filling in middle. Moisten edges of wrapper with water. Fold wrapper in half over filling, pinching shut at center.
 * 9) Starting on right side of sealed edge and working towards midpoint, pinch small pleats in wrapper edges.
 * 10) Repeat from left side. Put pot sticker on cookie sheet. Repeat with remaining ingredients.
 * 11) Dust each pot sticker with cornstarch.
 * 12) Heat 1 tablespoon peanut oil in large skillet over medium-high heat for 3 to 4 minutes.
 * 13) Arrange 8 pot stickers, pleat side up, in skillet. Cook 1 to 2 minutes on each side, or dark golden brown and crispy. Adjust heat.
 * 14) Wipe pan out with paper toweling and repeat.
 * 15) Serve immediately or place on cookie sheet lined with parchment paper, and cover loosely with foil.
 * 16) Keep pot stickers warm in 200°F oven.
 * 17) Serve with Sesame Dipping Sauce.