Chinese New Year Dumplings

After meeting a new online friend, Frank (Join his Sane for Life group on Facebook!), I was encouraged to make dumplings in celebration of the Chinese New Year. They were absolutely delightful! Several people asked me to post the recipe/directions, so here goes...

1 package (40 count) of frozen gyoza wrappers, defrosted on the counter for 1 hour before making the dumplings
NOTE: You can find these at most Asian stores. Make sure they are vegan.

Filling Ingredients:
4 oz. Shiitake mushrooms (either fresh or dry and re-hydrated), chopped finely
8 oz. Cremini mushrooms, chopped finely
1 green onion, white only, chopped
1 can water chestnuts, chopped finely
1 handful of mung bean sprouts, chopped finely
1/5 package of firm tofu, dried well and chopped finely
2 t crushed garlic
1 t crushed ginger
1 T reduced-sodium soy sauce or tamari
1 T vegan mushroom powder (can be bought at an Asian store)
1 t dark sesame oil (for flavor) - OPTIONAL


Dipping Sauce:
1 T pomegranate vinegar (or other fruity vinegar)
2 T reduced-sodium soy sauce or tamari
1 t maple syrup or agave
1 T toasted sesame seeds, crushed with a mortar and pestle or spice grinder

In a non-stick skillet, cook the chopped mushrooms until most all moisture is released and evaporated. Add cooked mushrooms to a bowl with all of the other ingredients. Refrigerate for a couple of hours. The dumplings are easier to make when the mixture is cool. Prepare the dumplings by placing 1-2 t of the chilled mixture in the center of a dumpling wrapper. Place a tiny bowl of water near your work surface and "paint" half of the inner wrapper's edge with a wet finger. Fold half the wrapper over the filling to cover it, and pleat the back side of the wrapper, pressing the two edges together VERY WELL as you go. It is EXTREMELY important that there are no openings in the edge, or the dumplings will fill with water when you boil them.

Fill a large pot 3/4 high with water and bring it to a rolling boil. Gently drop up to 6 dumplings in at one time. Boil for about 2 minutes. Remove from boiling water with a large, mesh spoon. If a dumpling sinks to the bottom, it has a hole in it. Still let it cook and try to drain all the water out of it if you can. Most of these can still be eaten. Place all dumplings on a plate and serve with dipping sauce.

NOTE: You can freeze pre-made dumplings and boil at a future date. Just make sure to freeze them first on a baking tray for about an hour before placing in a sealed container. You will need to cook these for 3 to 4 minutes in boiling water because they are frozen.