1 can Dynasty Sliced Water Chestnuts, drained and finely chopped
2 cloves garlic, minced
2 tbsp thinly sliced green onions, plus more for garnish
½ tsp Kikkoman Soy Sauce, plus more for dipping
1 tsp Dynasty Premium Sesame Oil
½ tsp sambal oelek
20 Dynasty dumpling wrappers
water
vegetable oil for frying
Dynasty Hot Chili Oil, for dipping
Directions
Heat the olive oil and sea salt in a skillet over medium low heat. Add the mushrooms and allow them to sweat for several minutes to release all of the water. Once the water is mostly gone, turn up the heat to medium and add the Dynasty Sliced Water Chestnuts and garlic. Cook, stirring constantly, for another 2 minutes, or until the garlic is fragrant. Remove from the heat and allow the mixture to cool.
In a medium bowl, combine the mushroom mixture, green onions, Kikkoman Soy Sauce, Dynasty Premium Sesame Oil and sambal olek.
Fill a small bowl with water. Pick up a dumpling wrapper and wet the top edge of it with some water. Place a teaspoon of the mushroom filling into the wrapper, fold it in half and press it to close. Place the dumpling on a baking sheet and repeat with the remaining filling.
Heat about a tablespoon of vegetable oil in a skillet on medium heat. Taking care not to overcrowd the pan, add several dumplings (7-8 for an average sized skillet) flat side down. Cook for 30-60 seconds until the bottoms are golden brown, gently swirling the pan around to prevent sticking. Immediately add 1/4 cup of water, cover the pan and turn the heat down to low. Cook for another 1-2 minutes, until the wrapper is nicely steamed and most of the water is gone from the pan. Set the cooked dumplings aside and repeat until all the dumplings are cooked.
Garnish with green onions and enjoy with Dynasty Hot Chili Oil and Kikkoman Soy Sauce!
