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.